As a steak enthusiast, exploring Buenos Aires over the past 20 years has been an unforgettable journey of flavors and culinary delights. The city’s reputation for producing some of the world’s best beef is well-deserved, and I’ve had the pleasure of indulging in countless succulent steaks at various steakhouses or parrillas. From internationally renowned restaurants to local favorites, here’s my personal guide to experiencing the finest steaks in Buenos Aires for 2025.
In Buenos Aires’ competitive steakhouse scene, only the finest establishments stand the test of time. Here are some of the top-rated steakhouses that have garnered international attention that should be on every steak lover’s list:
Located in the trendy Palermo neighborhood, La Cabrera is famed for its generous portions and variety of delicious side dishes. The bife de chorizo, a classic Argentine sirloin steak, is a must-try for its smoky, grilled flavor and perfect tenderness.
💡Insider tip: La Cabrera has long been listed as one of the top steakhouses in the city so expect a wait. Take advantage of their frequent promo happy hour 6:30-8:00 pm with a 40% total bill discount.
Another standout in Palermo, Don Julio combines a cozy ambiance with upscale dining. The ojo de bife (ribeye) here is renowned for its incredible tenderness, and the restaurant’s wine selection includes superb Malbecs that complement the meal perfectly.
💡Recent recipient of the coveted Michelin star has made dinner reservations well in advance here a must. You can arrive early and hope to be seated or try the lunch service for better odds.
Located in the upscale Puerto Madero district, Cabaña de las Lilas is considered one of the crown jewels of steakhouses (parrillas) in Buenos Aires. This top-tier establishment boasts its own private cattle ranch, a massive kitchen, and elite chefs, ensuring every meal meets international gourmet standards. Be prepared for a luxurious experience that may stretch the wallet.
💡 Post meal you can enjoy a leisurely stroll around the safe and scenic port area to walk off the meal.
What sets Buenos Aires apart as a steak capital is not only the quality of its beef but also the unique cuts and traditional preparation methods that highlight the rich culinary heritage of Argentina.
🥩Bife de Chorizo: This thick, juicy sirloin steak is a staple in most steakhouses and is known for its rich flavor and tender texture. It is typically seasoned with salt and served accompanied with chimichurri, an olive oil, parsley, garlic and red pepper flake sauce.
🥩Ojo de Bife: The ribeye, known locally as ojo de bife, is a marbled cut that offers a melt-in-your-mouth experience. It’s a popular choice for those who enjoy a steak with a robust, savory flavor.
🥩Entraña: The skirt steak is highly prized for its intense flavor. In recent years (2023-2025) the demand and cost for this cut has risen significantly. Best to be added on rather than being the main dish.
🥩Tira de asado, or short ribs, is an iconic Argentine beef cut that involves cutting the ribs horizontally. The fat content and quality of this cut can vary, but it is prized for its rich flavor, derived from the bones and marbling. A bit tougher, this cut is packed with intense, savory taste. The crisp meat that lines the backside of the bones is especially delicious, so be sure not to miss out on it.
🥩Vacío, or flank steak, is a unique cut characterized by a thick layer of fat that lines the meat. While it may be a bit chewier than other cuts, its flavor is unparalleled. This steak is best cooked medium to well-done, low and slow, allowing the fat to crisp up and infuse the beef with rich, savory goodness. The extended grilling time is essential for achieving the full depth of its distinctive taste.
While the famous steakhouses offer an exceptional dining experience, Buenos Aires also boasts numerous local favorites that provide a more intimate and authentic taste of Argentine cuisine.
Parrilla Peña, located in Recoleta, is a no-frills steakhouse that attracts locals with its hearty meals and reasonable prices. The bife de lomo (tenderloin) here is especially notable for its softness and juiciness, and the homemade chimichurri adds a delightful kick.
Far from the trendy neighborhoods, El Ferroviario offers a rustic, no frills setting with some of the best grilled meat in the city. The tira de asado (short ribs) or asado ancho (beef ribs) are grilled to perfection, providing a taste of traditional Argentine barbecue. If seeking a “real and local” parrilla experience this is your go to.
💡 Located right next to Velez Futbol stadium, club members are given priority so be sure to arrive early (opens at 8:00 pm) and avoid game days.
In an unusual part of Palermo dubbed Las Cañitas (Dorrego 2720, Las Cañitas) you’ll find the not so well kept secret Parrilla SecreTiTo. With it’s inconspicuous barred and mirrored windows you could easily pass right by this once low key neighborhood favorite. Over the years it has gained fame, but they have retained a relaxed local vibe serving generous beef portions. Try the parrillada, a variety of cuts and meats served on a large metal plate kept hot with coals from the parrilla.
The usual suspects listed above often come with long lines or require reservations well in advance. If you’re looking for similar quality, high-end service, and attention to detail—without the guaranteed wait or the hit to your wallet—then this lesser-known parrilla is for you. Originally a humble bodegón, Lo de Jesús has steadily elevated its offerings over the years. Their bife de chorizo (New York strip) stands out as the crown jewel—perfectly grilled, deeply flavorful, and emblematic of what makes Argentine beef so renowned.
To fully enjoy the steak experience in Buenos Aires, consider these helpful tips:
Jugoso: Literally translates to “juicy”, this will be close to medium-rare. (Pronounced “who-go-so”)
A punto: Medium. If you forget to tell the waiter how you would like your steak cooked this is the understood default. Pink through and through with the edges well cooked. (Pronounced “ah-poon-toe”)
Cocido: Well done. Best for the vacío and tira de asado cuts (Pronounced “Co-see-doh”)
How to Order: Knowing the Spanish terms for different steak cuts can enhance your dining experience. Don’t hesitate to ask the waiter for recommendations on the best way to enjoy each cut.
Dining Etiquette: Dress codes in Argentina are pretty relaxed so feel free to wear what you like. Argentinians take their time and pride in their steak culture so relax and savor the meal. Pairing your steak with a good Argentine Malbec or the lesser known Bonarda is an excellent way to complement the flavors. For detailed information on wines and traditional drinks in Argentina, explore our comprehensive guide on different drinks to try in Argentina.
Buenos Aires has rightfully earned its reputation as a premier destination for steak lovers. From the trendy streets of Palermo to the old money corners of Recoleta, the city offers an unparalleled variety of steak experiences. Whether exploring famous steakhouses or uncovering local parrilla gems, this guide will help you navigate the vibrant world of Buenos Aires steaks and enjoy the best the city has to offer.
You’re now well-equipped to discover and enjoy the best steaks in Buenos Aires. Buen provecho!
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