Spain · 6 cities
Spain's steak culture centers on the Basque grill house (asador), where a thick chuletón of aged beef, often from older cows, is grilled over charcoal and served rare with coarse salt. Galician Blond (Rubia Gallega) is the most prized breed. Lomo alto is ribeye, lomo bajo is strip loin and solomillo is tenderloin.
Beef to know
Beef from older cows, aged for weeks. Deep yellow fat and an intense, nutty flavor.
A bone-in rib steak of a kilo or more, grilled whole and sliced for the table.
Chuletón is served poco hecho. Ask for al punto if you want it closer to medium.
Cities
Asadores, tabernas and some of Spain's best-known aged-beef grills.
Catalan charcoal grills and modern steak restaurants.
The heart of Basque grill culture and the chuletón.
Basque asadores and pintxos bars serving steak.
Charcoal grills alongside the city's rice restaurants.
Andalusian taverns and Retinta beef from the south.
Directory · Spain
56 steakhouses and 28 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
Steakhouse opened in 2016 whose glass ageing chambers hold beef from more than ten breeds, dry-aged in-house; diners choose ox, mature cow or veal by cut and ageing time.
Steakhouse
Chef Dani Lechuga's meat bar styled like an old butcher's shop, listed as a Michelin Bib Gourmand, with beef cuts and a signature Angus tartare served at the counter.
Steakhouse
Contemporary asador run by two young chefs and selected by the Michelin Guide, where fire-grilled meat is the centrepiece of the menu.
Steakhouse
Basque grill and pintxo bar beside Santa Maria del Mar with an ageing cellar for old-cow txuletas that are cooked over oak charcoal.
Butcher & supplier
Fourth-generation family butcher, founded in Mataró in 1906, running a shop and tasting counter where customers pick a cut and have it cooked, featuring Cerdanya-raised…
Butcher & supplier
Gourmet butcher in the Eixample selling Uruguayan and Argentine-style beef cuts for the grill, with an adjoining wine selection.
Steakhouse
Horta sister restaurant of Carnal, built around one of the city's largest dry-ageing chambers, with Friesian and Simmental cuts grilled over charcoal and served with a…
Steakhouse
Eixample steakhouse led by Uruguayan chef Joaquín Ignacio Sánchez, with street-facing ageing chambers and beef from Spain, South America, Japan and Australia cooked…
Butcher & supplier
Premium butcher specialising in dry-aged and imported beef, with an original shop in La Sagrera, an online store and two further shops in Bonanova and on Passeig de…
Butcher & supplier
Argentine butcher chain selling premium and aged beef cuts, with same-day delivery in Barcelona and shipping across Spain and the EU; the Letamendi shop is one of six…
Steakhouse
Butcher-style restaurant serving a single formula: a one-kilo Frisona chuletón cooked in a Josper oven with fries and salad, plus house wine sold by the centimetre.
Steakhouse
Wood-fire restaurant opened in 2025 serving beef cuts from around the world, including dry-aged chuletón and Nebraska Black Angus, alongside rice dishes and fish from…
Steakhouse
Modern steakhouse and lounge inside the Sir Victor hotel, the Barcelona outpost of the Amsterdam original, with a display of dry-aged meats and a 360-degree bar.
Steakhouse
Central Bilbao asador holding a Repsol Sun, specialising in ox and beef chops from its own herd and national selections, with some pieces aged for very long periods.
Steakhouse
Long-established city-centre asador with more than four decades at the grill, a classic Bilbao address for txuletón.
Steakhouse
Deusto grill restaurant serving chops mainly from Galician Blond, Friesian and Simmental cattle aged for more than 40 days.
Steakhouse
Traditional farmhouse steakhouse on Mount Artxanda above the city, grilling well-marbled Friesian txuletón aged around 30 days.
Butcher & supplier
Butcher stall in the Mercado de la Ribera specialising in domestic veal, beef chops and ox steaks.
Butcher & supplier
Mercado de la Ribera butcher focused on beef and Galician veal.
Steakhouse
Small two-person grill in Uribarri cooking txuletón from old Simmental cows, aged at least two months, in a Japanese-style kamado over oak charcoal.
Butcher & supplier
Family butcher dating from 1987 that ages beef in dedicated dry-ageing chambers and sells matured Galician chops alongside local veal and prepared dishes.
Butcher & supplier
Neighbourhood butcher in business since 1959, sourcing beef from nearby Basque farms and selling txuletón, boneless chops and barbecue cuts.
Steakhouse
Long-running classic restaurant in central Bilbao known for its chops from older local cows.
Steakhouse
Central Bilbao asador with a pintxos bar, known for grilled ox chops from the Valles del Esla and Galician Blond cow chops, weighed and shown with their origin label…
Steakhouse
Long-established grill house on Calle García Rivero serving charcoal-grilled chuletón from older Friesian cattle alongside grilled fish and pintxos.
Steakhouse
Traditional coastal-style asador in central Bilbao that grills older-cattle beef chops and whole fish over holm-oak charcoal, with private dining rooms.
Steakhouse
Family-run asador in a restored farmhouse on the slopes of Mount Pagasarri, known for heavily aged beef chops grilled over coals and a large terrace overlooking Bilbao.
Steakhouse
Contemporary asador grilling over holm-oak charcoal, known for serving beef and ox from José Gordón's El Capricho farm in León, including a work-cow chop aged around 90…
Steakhouse
Basque-style grill house in the Salamanca district, recommended by the Michelin Guide, cooking aged beef and ox chops alongside grilled Cantabrian fish and shellfish.
Steakhouse
Madrid branch of the historic Tolosa asador, grilling thick-cut chops from 7–8 year-old cows on the family's signature inclined grill in a centuries-old La Latina house.
Steakhouse
Madrid outpost of a Galician grill family with several restaurants in Galicia, focused on aged Galician Blond chops alongside Angus, Wagyu and ox cuts.
Steakhouse
Traditional Basque asador open since the 1970s near the Bernabéu, famous for its large old-cow chop served grilled or on a hot stone and popular with footballers.
Steakhouse
Basque-Navarrese steak house founded in 1972 whose signature sliced chuletón arrives raw to finish on a hot stone at the table.
Steakhouse
Uruguayan grill opened in 2018 that cooks cuts from Uruguay, Argentina, the US and Spain over holm-oak and vine-shoot charcoal, including long-aged Galician beef.
Steakhouse
Traditional Spanish tavern founded in 2014 whose grill serves chops from older free-range cows of native breeds, alongside its well-known tortilla and cocido.
Butcher & supplier · Retail · Wholesale
Family butcher in the Chamartín market since 1973, specialising in beef from Spanish native breeds with its own ageing cabinets and online sales; named best meat…
Butcher & supplier
Gourmet butcher in the Mercado de la Paz for over 25 years, selling aged Simmental and Friesian chops and loins with an online shop; Carnimad's best Madrid meat…
Butcher & supplier
Family-run neighbourhood butcher near the Arganzuela bridge offering old-cow and aged beef cuts alongside other meats.
Butcher & supplier
Modern butcher shop of the Jiménez Barbero family (La Finca), selling beef from their own cattle, dry-aged in Dry Ager cabinets, with a custody chamber where customers…
Steakhouse
European outpost of the São Paulo steakhouse group, serving Brazilian-style prime cuts from Angus and Wagyu cattle raised on its own ranch in Brazil.
Steakhouse
Traditional asador in an old farmhouse on the city's western edge, lighting its charcoal grills daily for bone-in txuleta and whole grilled fish.
Steakhouse
One of the few classic asadores within the city limits, known for bone-in txuleta and fresh fish cooked on the grill.
Steakhouse
Old Town bar-restaurant devoted to the Basque bone-in steak, with a grill led by chef Ander Esarte and a pintxo bar serving chop-based bites.
Steakhouse
Tiny family-run Old Town bar with a famously short menu of tomato salad, green peppers, tortilla and a large grilled txuleta.
Steakhouse
Gros restaurant built around thick-cut txuleta, typically served rare to medium-rare.
Steakhouse
Michelin-listed Old Town restaurant and pintxo bar whose charcoal grill is its hallmark, often recommended for its steak.
Butcher & supplier
Gros butcher and charcuterie specialising in Galician beef, local veal and txuletón, with a second stall in the Gros market.
Butcher & supplier
Butcher stall in the La Bretxa market with about 20 years of history, selling chuletón, ox beef, free-range farmhouse poultry and house-made prepared dishes.
Butcher & supplier
Corner butcher at Calle Nueva and Paseo Colón selling certified beef from the Basque Country, sourced largely from nearby farms, plus farmyard chickens and selected…
Steakhouse
Central grill opened in April 2024 by Tolosa-born Aitor Martín, serving txuleta from Cárnicas Goya (Tolosaldea) aged in-house before cutting and grilling, plus…
Steakhouse
Old Town asador run by chef Mikel Mayán, known for charcoal-grilled txuleta alongside grilled fish and traditional Basque dishes.
Steakhouse
Restaurant on the slopes of Mount Ulía holding a Michelin Green Star, listed by TheFork among the city's top chuletón restaurants.
Steakhouse
Market-driven restaurant by chef Iñigo Peña beneath the Hotel Arbaso, singled out by Diario Vasco and Guía Repsol for its grill work and txuleta.
Butcher & supplier
Family butcher and charcuterie open on Plaza Easo since 1927, selling meat, fresh produce and traditionally made prepared dishes.
Butcher & supplier
Family butcher in the Antiguo district, opened about 60 years ago, specialising in Eusko Label Basque beef sourced directly from local farmers.
Butcher & supplier
Butcher and delicatessen stall in the San Martín market selling txuletas and lomo cuts alongside Iberian products, cheeses and conserves.
Butcher & supplier
Century-old family butcher stall in the La Bretxa market, next to Carnicería Iñigo.
Steakhouse
Grill restaurant inside the Triana market that specialises in aged beef from a range of Spanish and international breeds, cooked over charcoal.
Steakhouse
Argentine-style steakhouse in Nervión serving grilled beef cuts, one of two Milonga's restaurants in the city.
Steakhouse
Long-standing Los Remedios grill house with a wide range of beef cuts, from fillet and aged-cow chuletón to T-bone and tomahawk, alongside Iberian pork and lamb.
Steakhouse
Grill restaurant next to Plaza Nueva with more than 30 years' experience, cooking beef of several Spanish breeds and ageing periods over the fire, including aged Rubia…
Steakhouse
Argentine-style grill restaurant serving premium beef cuts cooked over the embers in a gaucho-inspired setting.
Steakhouse
Brasserie opened in 2016 by Grupo Leña that grills cold-aged meats over holm-oak charcoal.
Steakhouse
Asador in the south of the city pairing auction-bought seafood with aged beef from breeds such as Rubia Gallega, Maronesa and Minhota, plus Irish ox tomahawk and…
Butcher & supplier
Gourmet butcher and delicatessen founded in Triana in 1969, with its own ageing chambers for premium beef and a second shop on Avenida de la Buhaira.
Butcher & supplier
City-centre butcher specialising in fresh and aged high-quality meats cut to order, with charcuterie and preserves.
Butcher & supplier
Traditional family butcher offering fresh meat cut to order and prepared meat products with personal advice.
Butcher & supplier
Butcher and gourmet shop in the La Negrilla business park, opened in 2020, displaying about ten beef breeds cut for the grill next to a visible ageing chamber.
Butcher & supplier
Market butcher in Tiro de Línea with over 20 years in trade, selling premium cuts such as aged-cow chuletón, plus home delivery.
Steakhouse
Argentine-run parrilla in Triana open since 1980, one of Seville's first, grilling entrecot, entraña and asado de tira over the grill.
Steakhouse
Grill restaurant specialising in old-cow beef at different ageing levels, cooked in a Josper oven with an open show kitchen.
Steakhouse
Argentine grill house in the historic centre a short walk from the Plaza del Ayuntamiento, serving parrilla-style beef cuts.
Steakhouse
Argentine-style grill in the Cánovas district since 2006, known for grass-fed beef cooked on the parrilla.
Steakhouse
Small Argentine asador in Cánovas serving grilled beef, including a 45-day aged cow chop, alongside grilled fish and fresh pasta.
Butcher & supplier
Fourth-generation family butcher in the Mercado Central since 1914, with a dedicated ageing chamber for premium beef such as Esla Valley ox, Galician Blond, Wagyu and…
Butcher & supplier · Retail · Wholesale
Family butcher founded in 1960 with its own ageing chambers, maturing Angus, Wagyu and Friesian beef for 30 to 90 days and supplying restaurants across the Valencia area.
Steakhouse
Small meat-only grill in the old town serving Spanish native-breed beef such as Sayaguesa alongside Wagyu, with cuts chosen and priced by weight.
Steakhouse
Wood-fire grill restaurant opened in December 2022 by chef Eduardo Espejo, where nearly everything, from beef chops to whole fish, is cooked over holm oak and other…
Steakhouse
Market-driven grill restaurant run by chefs Jesús Gor and Borja Parellada, serving aged older-cow chuletón and picanha from a Basque-style charcoal grill alongside…
Butcher & supplier
Meat boutique opened in 2021 selling premium Argentine, Uruguayan and Japanese beef cuts, aged steaks, grills and accessories, and a selection of Argentine wines.
Butcher & supplier
Neighbourhood butcher and charcuterie on Carrer de Venezuela, ranked among the best-reviewed butchers in the city by local directories.
Steakhouse
Argentine asador in Russafa grilling beef cuts over quebracho wood, with a daily parrillada menu and a weekly chuletón day.
Steakhouse
Argentine asador in Cánovas with an open charcoal grill, serving European and Argentine premium cuts with an Argentine wine list.
Steakhouse
Family-run grill restaurant run by two brothers, focused on wood-fired cooking and matured Galician beef.
Nothing matches all of these filters.
Local names
Cut names change from country to country. Use the local name at the butcher counter.
| Cut | Called in Spain | Best for |
|---|---|---|
| Tenderloin | Solomillo | Pan-sear, then oven |
| Ribeye | Lomo alto (chuletón on the bone) | Grill or pan-sear |
| Striploin | Lomo bajo | Grill or pan-sear |
| T-bone | T-bone | Grill over coals |
| Tomahawk | Tomahawk | Reverse sear |
| Picanha | Picaña (tapa de cadera) | Grill or skewer |
| Chuck eye | Aguja | Pan-sear or grill |
| Short rib | Costilla | Braise, smoke or thin-slice |
| Flank | Vacío | Marinate, then grill |
| Brisket | Pecho | Smoke low and slow |
Doneness
Final core temperatures after resting, with the words you'll hear on local menus.
| Doneness | Local term | °C | °F |
|---|---|---|---|
| Rare | Poco hecho | 49–52 °C | 120–125 °F |
| Medium rare | Poco hecho / al punto | 54–57 °C | 130–135 °F |
| Medium | Al punto | 60–63 °C | 140–145 °F |
| Medium well | Hecho | 65–68 °C | 150–155 °F |
| Well done | Muy hecho | 71 °C+ | 160 °F+ |
For businesses in Spain
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