The Best Steakhouses in Buenos Aires

"At this Belgrano steakhouse I appreciated the collaborative expertise behind the kitchen—owners tied to Angus production, a top charcutier, and a chef who masters temperatures—and the restaurant's commitment to traceability, where you can learn the breed, size, origin, and diet of every animal. I started with a well-seasoned tartare and homemade chistorra or blood sausage paired with pears and Patagonzola, and moved on to standout cuts like large, slow-cooked Center Cut Short Ribs and the quickly grilled Flag Rib; the menu also includes Flat Iron, Flank Steak, Ribeye Center, Rump, and Skirt Steak, served with seasonal sides such as Jalapeño Butter Corn, Black Garlic Butter Squash, or Broccoli with bean aioli and fried onion." - The MICHELIN Guide