Finding an excellent steak in Buenos Aires is easy. The tricky part is knowing how to order. Say punto (medium) for something closer to medium-well, jugoso (rare) for medium, and vuelta y vuelta if you want it mooing on the plate. Now, how to get the cut you want.

LOMO
You’ve had filet mignon medallions before, but not like this: so soft they’re sliced with a spoon.

OJO DE BIFE
A marbled, boneless rib eye that you cannot leave the city without trying.

VACÍIO
A flank steak with a thin lining of fat that’s cooked until perfectly crisp.

BIFE DE CHORIZO
No actual relation to sausage. Order when you feel like having a New York strip.

BIFE DE COSTILLA
Basically a T-bone with a smaller slice of tenderloin than a porterhouse.

See the AFAR Guide to Buenos Aires. This appeared in the March/April 2015 issue. Photo by Jesus Dehesa/Flickr.