Eat the best steak in Buenos Aires

“We decided to order the tenderloin (bife de lomo) and absolutely hit the jackpot. One great thing about steak in Argentina in general is the restraint when it comes to the meat’s flavor. Unlike many steakhouses in America where a ton of butter and salt are used to juice up the flavor, Don Julio really seems to know what it’s doing with minimal seasoning, backing up with the tenderloin with expert grilling that brought out a perfect medium rare meat. I was really struggling to remember a steak as good as this one in my lifetime after I got the first bite. Another thing that surprised me about the parrilla experience in Argentina is how well the vegetable sides complement the meat.”

“There have been a handful of occasions in my life where I’ve eaten so much that I felt like I might die [...] and things were definitely trending in that direction again with the amount of meat I was served at Don Julio… not to mention I woke up with the meat sweats so bad that I briefly thought I had malaria. But it was worth it.”