Argentines are serious about their steak (asado), and the way it’s cooked is part of the culture. Here’s the breakdown:
🔥 Preferred doneness #
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“A punto” (medium / medium-rare by local standards) → This is the most common request. The meat is cooked through but still juicy, pink in the middle (though less red than a U.S./European “medium-rare”).
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“Jugoso” (juicy / rare) → Some Argentines like it this way, but it’s less common than “a punto.”
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“Bien cocido” (well-done) → Rarely requested, often frowned upon — many parrilleros (grill masters) feel it ruins a good cut.
🍖 The parrilla style #
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Steaks are grilled slowly over charcoal or wood embers, not direct flames.
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Cuts like bife de chorizo, ojo de bife, vacío, entraña are favorites, each with slightly different textures.
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Unlike in some countries, seasoning is minimal — usually just coarse salt, maybe chimichurri or salsa criolla on the side.
📝 Key cultural notes #
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When you order “a punto” in Argentina, expect it to be more cooked than “medium” in the U.S. or Europe. If you really want it rare, you should ask clearly for “jugoso.”
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Locals value the flavor of the beef itself, not heavy marinades.
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Sharing an asado is a social ritual — it’s as much about gathering with family and friends as about the steak itself.
Here’s your quick guide to ordering steak in Argentina, with phrases in Spanish and what they usually mean when they land on your plate:
🥩 Doneness guide (how to ask) #
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Jugoso → Rare. Red inside, seared outside. Still juicy.
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A punto → Medium by Argentine standards (closer to medium-well elsewhere). Pink but not bloody. This is the most popular local choice.
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A punto jugoso → Between medium-rare and medium. A good way to ask if you want it less cooked than standard a punto.
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Tres cuartos → Medium-well. Almost fully cooked with just a touch of pink.
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Bien cocido → Well-done. Brown throughout, no pink. Locals often avoid this unless requested by kids or for health concerns.
🐂 Common cuts (how they appear on menus) #
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Bife de chorizo → Sirloin / striploin, thick and juicy.
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Ojo de bife → Ribeye, marbled and flavorful.
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Entraña → Skirt steak, very popular, tender when done right.
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Vacío → Flank, leaner with strong beef flavor.
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Asado de tira → Short ribs, classic in asado platters.
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Lomo → Tenderloin, very soft and lean, less fatty than ribeye.
🍽️ Tips for ordering like a local #
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If you want a steak more rare than the local “a punto,” say “jugoso, por favor.” Otherwise you might be surprised at how cooked it comes out.
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Many parrillas serve steaks in very large portions. One bife de chorizo can be enough for two. Argentines often share cuts with sides like papas fritas (fries) or ensalada mixta (lettuce, tomato, onion salad).
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Don’t ask for steak sauce — locals typically eat it with just salt, or add a little chimichurri (parsley, garlic, oil, vinegar) or salsa criolla (tomato, onion, bell pepper, vinegar).
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Wine pairing is part of the experience — a Malbec from Mendoza is the classic choice.
