A mediocre steak cooked over wood or charcoal will beat the best steak in the world cooked however they do it at Mortons and other famous American steakhouses. Every time.:)

as a former texas resident, and bi-daily-operator of charcoal grill and weekend SMOKER... ie oldschool HARDLINER....

id have to say the best restaurant steak in the US i had was cooked on a salamander broiler (ruth's chris houston). and better than those i grill at home


of course, the above doesnt hold a candle to a slice of picanha at Porcau Rios or a hunk of Argentine steak.... but just to say electric/gas steakhouse steaks arent bad. (if you cook steaks at home in an electric broiler... thats another matter!)

I think you just must have been really hungry. :D

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Real carnivores dont go to Steakhouses.... and would not be caught dead in a Porcao or Outback steakhouse.......



(ducking)

So, if one is in Argentina and wants a steak, one goes to a pasta house?

No. Actually, there are no steakhouses in Buenos Aires.

In reality, the only real steakhouse we do have in EZE is the infamous tourist trap... Cabania Las Lilas.... a mediocre option for dead cow in EZE. The concept of a steakhouse is completely foreign in Argentina.... locals expect to eat good meat everywhere, even in an inexpensive cafe on a street corner.

Having said all this... Argentine families have the best meat at home, when you grill yourself... :D ^

Well, no. Not even close.

I think the only thing you have to remember to get outstanding steak in EZE is the word "jugoso" ;)

I thought you once recommended this place. When I ate there in 2005, I thoroughly enjoyed it, as well as the other places where I ate steak in Argentina and Uruguay.

blasphemer!!! id take a porcao picanha over a lomo or costilla any day!

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This shows how much you know about beef... :eek:

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Yes.... once being the key word. Its been a very very long time since Ive sent people in that direction.

them's fightin words to a texan :mad:

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Since you are aTexan..... then I can only say double shame on you. Texas has some of the finest beef in the USA, hence this makes it even harder for me to understand your praise of that Fast Food Meat place... :eek: :rolleyes:

um, no, while there a few "boutique" ranchers just like in any industry in any location there is no cachet.

a steakhouse in houston like perrys or vics or brenners would not advertise "local beef". nor would one go in a steakhouse in california and ask for "texas beef".

while we obviously have a large cattle industry the availability of "good beef" for a consumer is not unique to texas.

in fact one could say the state food is beef brisket which is smoked for 10+ hours (w/ hickory or pecan) to improve the taste on what typically is a bland and tough piece of meat.

churrasco is certainty a great way of preparing meats, the most popular in brazil. in my 2 months in rio (separate trips) i ate at rodizios 3 to 5 times a week. having tried many, porcao is tops, and picanha is their king cut. if you cant appreciate that, its YOUR loss :rolleyes:

I also have eaten at rodizios and churrascarias dozens of times in Brazil. Maybe close to 100 times by now. You are definitely right that picanha is king there, and it's plenty good..., but my favorite cut is fraldinha. I've never had tastier beef than in Brazil, though I've never eaten in Argentina yet.

BTW, I don't know if it's connected to the one in Rio, but I have dined twice at Porcao in Recife, and it was the best of the best. Also the priciest by far. Tabue de Carne in Natal is excellent as well at about 1/3 the price.