Don Julio (Buenos Aires)

Don Julio’s grass-fed, dry-aged beef sets a global benchmark with its 42-day dry-aged bife de chorizo, which delivers 30% more intramuscular fat than a standard cut. This meticulous aging process deepens flavor and tenderizes the meat, outperforming La Cabrera’s shorter-aged offerings in complexity and depth. Each steak, grilled over Quebracho charcoal, develops a crust that locks in juices while the interior stays perfectly medium-rare. A 2025 ranking confirms Don Julio as the #1 steakhouse in South America, and its streak of James Beard nominations since 2019 underscores its international acclaim. For unmatched marbling and aging, this is the definitive Argentine steak experience.