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My mate Dan is adamant. Santiago, Chile is home to the best steak available in South America. It can be found at a restaurant called «The fat cows». Dan is given an idea from a friend, a meat enthusiast who travels to Chile every year to feast on meat, and has determined that the best South American cut of beef can be enjoyed in Las Vacas Gordas. That’s fine. However, I believe the finest steak in the entire world is in Buenos Aires. There’s a place named Don Julio that is legendary, with tales of its meaty goodness spreading across the globe. And we’ll reach it in a week or so. This entire South American sojourn, Web Treasure Hunter in reality, will become a sort of steak-off, a hunt for the perfect steak, a contest to decide who is the top cooking methods for cow. Dan is Dan’s partner and my working knowledge. Let the battle commence, according to the famous words of Iron Chef. Steak isn’t something I am a fan of. It’s not something I take to restaurants. But when traveling in South America, particularly the southern part you owe it to yourself to eat some beef. This means that beef can only cook in one way in areas like Chile, Uruguay and Argentina grilling, in large chunks. The meat must be salted to the very last inch of its life. Following that, it should be singed in hot wood flames. When the juices are sealed , the meat gets a smokey flavor and the exterior will be heated to a crisp. The exquisite piece of meat will arrive at your table without any salad or vegetable, as if it would be an insult to the «asador» or cook, to ruin his offering with anything else. It is possible to serve potatoes with the meal should you wish. It’s not required. So, we head to Las Vacas Gordas, the initial stop on our trip in South American meat preparation. The popular restaurant is a favourite among locals, a place of simple wooden tables, with waiters sporting tie-dyed cow prints, and an open kitchen made up of a large «parilla» also known as a grill, and a couple of very sweaty and serious asadors. Dan and I both have entrecote cut. They are also huge: each of the finished products can cover a whole dinner plate when a waiter arrives to our table. We think the taste, which we all agree is great. It’s not amazing. It is not life-changing. But it’s very, very good. And the tour goes on. Next stop: Don Julio in Buenos Aires. The restaurant is known for its own brand of steak knives and large wooden guns that could set off a police raid. Dan and I are excited about Don Julio. If Las Vacas Gordas was good We think Don Julio is going to be just as good. The place is legendary and there’s a reason because of reasons. The last time we dine there, we ordered «ojo de Bife» which is also known as eye fillet. It’s the house specialty. We get fries to accompany the dish. We are patiently waiting for the steak before we relax and admire the steak knives. And guess what? It arrives at your table. It’s disappointing. Dan an avid carnivore and a seasoned foodie, claims to know 10 places in Australia in which he could find better steak. The steak is not chewy and the taste isn’t quite right. And we leave thinking that perhaps the best steak really can be found in suburban Santiago. But hang on. There’s a final stop. It wasn’t meant to be part our «tour de carne» however we’re headed to Cordoba. We’re within Argentinian cattle country so it’s worth taking the time to taste the local produce. We only have one night in town, so we get a tip from the locals, and then head to Alcorta, one our most expensive parrillas. Whatever. When you are chasing one of the finest steaks in the world, price isn’t an issue. Here we order «bife de chorizo», or sirloin, and then relax with minimal expectations.
Our steak knives are just ordinary steak knives. There’s no line of tourists out the front. In fact , there’s not a queue of anyone. The meal arrives with two 500-gram beef hunks that have been blackened. We then cut into some of the most delicious steaks we have ever eaten. These aren’t mere hunks of beef — they’re works art. They’re smoky, salty and tender, and are delicious. They’re beefy perfection they’re the most delicious chunks of cow. We eat with awe. Forget Las Vacas Gordas and don’t be concerned about Don Julio: South America’s best steak is available at Alcorta. Dan’s coworker should be there now. The writer was in attendance at LAN and Chimu Adventures. Have you ever had the best steak in the world? Please share your thoughts in the comment section below.