Rib eye at Don Julio in Argentina (rated as best steakhouse in the world). What does r/steak think?
Rib eye at Don Julio in Argentina (rated as best steakhouse in the world). What does r/steak think?
by Southern-Fill1330
20 Comments
redlightdisco
801 chophouse is the best in the world
Ryanll0329
Looks like shit.
And I’m *not* just saying that because a bite of that probably reaches levels of flavor I can only dream of.
Edit: I forgot that reddit comments need the /s for sarcasm.
maybeinoregon
Looks fantastic!
Longjumping-Can-6140
Internal temp looks good! I think the sear could have been a little darker.. send it my way, I need a few bites to really tell.
fluffhead711
hard to tell just from a picture, you tell us!
E_Zack_Lee
Their tequila is good, too. /s
FancyBuyer5159
Needs A1 /s
myoldaccountlocked
I think you should buy some plane tickets for us to go check this place out. That way i can give you a proper review 😌
BigCosmo_56
I think it looks like a filet, not a rib eye
golfreak923
It definitely looks really good. But if you ever get the chance, order the ribeye at Bavette’s in Chicago.
MikeWhiskeyEcho
Looks good, but I can’t say I’ve ever left a steakhouse feeling like it was better than anything I could make at home. I enjoy going out to eat but when it comes to steak there’s just zero value, I’d rather make my own.
williconn
I’ve heard Argentina has the best beef in the world and they don’t really export any of it
Head_Nectarine_6260
Honestly one of the best temp steaks I’ve seen on Reddit. Almost a perfect med-rare in my book. Rare in the middle, medium until right before crust. Perfectly rested. I think have a deep crust is a majority US/this subreddit thing.
I didn’t real think there was a best steak list. I’ve been to most of the Chicago one and now have some I need to hit up. Thanks.
TheNorthFac
Peter Luger?
MightyVE
I live here in Argentina and it really is a top-notch place.
However, for us, it’s more of a tourist spot.
There are better places to eat without spending so much money at a Michelin-starred restaurant.
Mike_Do_Rebite
Don Julio is 10/10, I tend to be quite critical, but we must be honest when the product is good and well-made.
This is the case with Don Julio
JohWi7
This looks absolutely beautiful!! But I must say, I’ve tried Argentina steak in Norway (I live there). And it was a huge disappointment. Even when it was cooked to medium rare. The steak tasted artificial in some way, in contrast to the sirloin or ribeye you get in Norway from Angus. Maybe it’s a preference? But this stake was from a well known single restaurant in Bergen. And the Argentina steak was 30% more expensive than an angus steak. Could be because of import. But from my single experience it was not what I hoped for. Again.. this could just be a bad apple, but I found it strange. I’m curious to know what others on this thread think of Argentina steak?
HanaGirl69
I think if you travel to Argentina and don’t visit a place like this (if not this place in particular), you’re missing a great deal.
It looks amazing.
Specialist-Cycle9313
Looks good, I feel like a better crust would be nice.
Zestyclose_Leg_3626
Looks amazing. But, unless that is a really well manipulated cow, a very rare ribeye is kind of a waste. That is a cut that really benefits from medium-rare. The muscle and (presumably) connective tissue really needs a bit more heat to properly mingle.
20 Comments
801 chophouse is the best in the world
Looks like shit.
And I’m *not* just saying that because a bite of that probably reaches levels of flavor I can only dream of.
Edit: I forgot that reddit comments need the /s for sarcasm.
Looks fantastic!
Internal temp looks good! I think the sear could have been a little darker.. send it my way, I need a few bites to really tell.
hard to tell just from a picture, you tell us!
Their tequila is good, too. /s
Needs A1
/s
I think you should buy some plane tickets for us to go check this place out. That way i can give you a proper review 😌
I think it looks like a filet, not a rib eye
It definitely looks really good. But if you ever get the chance, order the ribeye at Bavette’s in Chicago.
Looks good, but I can’t say I’ve ever left a steakhouse feeling like it was better than anything I could make at home. I enjoy going out to eat but when it comes to steak there’s just zero value, I’d rather make my own.
I’ve heard Argentina has the best beef in the world and they don’t really export any of it
Honestly one of the best temp steaks I’ve seen on Reddit. Almost a perfect med-rare in my book. Rare in the middle, medium until right before crust. Perfectly rested. I think have a deep crust is a majority US/this subreddit thing.
I didn’t real think there was a best steak list. I’ve been to most of the Chicago one and now have some I need to hit up. Thanks.
Peter Luger?
I live here in Argentina and it really is a top-notch place.
However, for us, it’s more of a tourist spot.
There are better places to eat without spending so much money at a Michelin-starred restaurant.
Don Julio is 10/10, I tend to be quite critical, but we must be honest when the product is good and well-made.
This is the case with Don Julio
This looks absolutely beautiful!! But I must say, I’ve tried Argentina steak in Norway (I live there). And it was a huge disappointment. Even when it was cooked to medium rare. The steak tasted artificial in some way, in contrast to the sirloin or ribeye you get in Norway from Angus. Maybe it’s a preference? But this stake was from a well known single restaurant in Bergen. And the Argentina steak was 30% more expensive than an angus steak. Could be because of import. But from my single experience it was not what I hoped for. Again.. this could just be a bad apple, but I found it strange. I’m curious to know what others on this thread think of Argentina steak?
I think if you travel to Argentina and don’t visit a place like this (if not this place in particular), you’re missing a great deal.
It looks amazing.
Looks good, I feel like a better crust would be nice.
Looks amazing. But, unless that is a really well manipulated cow, a very rare ribeye is kind of a waste. That is a cut that really benefits from medium-rare. The muscle and (presumably) connective tissue really needs a bit more heat to properly mingle.