Argentina · 2 cities
Argentina is one of the world's biggest beef eaters per person, and most of its cattle are raised on the Pampas grasslands. Steak is cooked on a parrilla grill over wood or charcoal embers and ordered by cut, usually with chimichurri on the side.
Beef to know
Menus list cuts such as bife de chorizo, ojo de bife and vacío rather than generic "steak".
Ask for "jugoso" for juicy and pink, "a punto" for medium and "bien cocido" for well done.
Neighbourhood butchers cut to order; ask for the thickness you want for the grill.
Cities
Directory · Argentina
24 steakhouses and 6 butchers and suppliers. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
Steakhouse
Pablo Rivero's Palermo parrilla, cooking Hereford and Angus beef from regeneratively raised cattle over quebracho charcoal on a V-shaped grill.
Steakhouse
Parrilla founded by grill master Gastón Riveira in 2001, known for large steaks served with an array of small side dishes.
Steakhouse
Old-school downtown parrilla open since 1982, with veteran waiters and grill cooks and a plain two-level dining room.
Steakhouse
Small, modern parrilla by Germán Sitz and Pedro Peña serving grass-fed Angus from the Sitz family's farm in western Buenos Aires province.
Steakhouse
Wood-fire grill on Thames whose window displays large cuts roasting slowly on the asador.
Steakhouse
Classic brasserie-style grill in Recoleta, with waiters in bow ties and waistcoats.
Steakhouse
Glass-walled garden parrilla at the Four Seasons, run by grill cook Patricia Ramos.
Steakhouse
San Telmo parrilla opened in 1992 by Hugo Echavarrieta, who cooks with the heat held in the grill bars rather than with fresh embers.
Steakhouse
Former 1950s general store and Spanish tavern that reopened as a parrilla while keeping its old-bodegón feel.
Steakhouse
Uruguayan-style parrilla in Belgrano's Chinatown, founded by Luis Acuña and now run by his son.
Steakhouse
Riverside grill dating from the 1960s, the last heir of the famous Costanera roadside grill carts.
Steakhouse
Large Puerto Madero steakhouse open since 1995, a partnership between São Paulo's Rubaiyat group and the Las Lilas cattle ranch, which supplies its beef.
Steakhouse
Historic steakhouse founded in 1935, now in Puerto Madero near Dock 4.
Steakhouse
Reservation-only counter restaurant where guests sit around a central open fire for a multi-course asado tasting menu with wine pairings.
Steakhouse
Parrilla opened in 2018 next to, and supplied by, its own butcher shop, Corte Carnicería.
Butcher & supplier
Retail butcher shop of the Don Julio parrilla, selling pasture-raised, traceable beef that it selects, ages and cuts in-house.
Butcher & supplier
Butcher shop led by Pablo Abritta, offering traceable grass-fed, mixed-fed and grain-fed beef, dry-aged for 50 to 80 days.
Butcher & supplier
Busy Palermo butcher and grocery with a wide range of beef cuts plus less common meats such as deer, wild boar and llama.
Butcher & supplier
Neighbourhood butcher in Mataderos, the city's traditional meat district, selling cuts from beef sides it stores in its own cold room.
Steakhouse
Long-running central parrilla on La Cañada serving à la carte steaks and an all-you-can-eat parrillada of beef cuts, pork and offal.
Steakhouse
Upscale parrilla inside Dinosaurio Mall modelled on the Jesús María style, with many cuts brought to the table in sequence on wooden boards and a large wine cellar.
Steakhouse
Chef Julio Figueroa's open-fire restaurant built around beef traceability, with aged cuts and meats smoked for more than 12 hours.
Steakhouse
Meat restaurant opened in late 2020 by partners from Jesús María, cooking over flame, smoke and a clay oven; the menu runs from a 900 g tomahawk for two to an…
Steakhouse
Upscale classic parrilla in the Ecodistrito de las Artes on Avenida Ricchieri, cooking over firewood with its own parking.
Steakhouse
Classic parrilla inside the Hiper Libertad complex with asadores from Jesús María, known for its parrillada and an 800 g bife de chorizo.
Steakhouse
Family parrilla founded in 1978 in Guiñazú, now on Avenida Valparaíso in the south of the city, known for its all-you-can-eat parrilla with optional cabrito and…
Steakhouse
Branch of the Argentine Tucson chain styled on a North American steakhouse, recommended for meat in Circuito Gastronómico's 2025 northwest Córdoba guide.
Butcher & supplier · Retail · Wholesale
Local chain of neighbourhood butchers with branches across Córdoba, selling retail and wholesale beef, including premium and specialty cuts.
Butcher & supplier
Premium meat shop launched by the Córdoba meat plant Bustos y Beltrán, selling vacuum-packed beef and pork cuts such as tomahawk, T-bone and porterhouse from…
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Local names
Cut names change from country to country. Use the local name at the butcher counter.
Doneness
Final core temperatures after resting.
For businesses in Argentina
Free listings for steakhouses, butchers and suppliers. Featured placements are paid and always labeled.