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.
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.
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.
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