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Reviewed January 2026 • Local, meat-first perspective Palm Beach County is packed with places that can sear a steak and pour a bold red. But I don’t rank by white tablecloths or the size of the tomahawk bone. I rank by flavor earned over fire. If a restaurant can land a medium-rare ribeye or bife de chorizo  with confidence—and ace the entraña  (skirt steak) without drowning it in butter—then we’re talking. As I like to say, “Fire and salt don’t hide bad beef; they expose it.

What “Authentic” Argentinian Beef Actually Means (Beyond Labels) When people say “authentic,” they usually mean “tastes like Argentina,”  not “stamped by customs.”  In practice, authenticity is a result : the right animal, cut and handled cleanly, cooked with restraint, and served like the kitchen trusts the beef. The first time I ate steak in Buenos Aires, what shocked me wasn’t tenderness—it was clarity . No butter pools, no heroic sauces, just beef, salt, and fire. That’s

If you’ve ever wondered why a simple Patagonian parrilla—live embers, coarse salt, zero fuss—can beat gadget-heavy grilling, here’s the short answer: physics and restraint. The longer answer is what follows: how embers shape heat, why salt timing changes crust and juiciness, and how a minimalist approach actually expands  flavor. As I like to say, “Embers cook steaks. Flames cook mistakes.” Patagonian Parrilla 101: Embers Over Flames, Always Live-fire cooking isn’t code for c

Tone: conversational, friendly, a little cheeky — but 100% expert. Read This First: Why Malbec Loves Steak (and When It Doesn’t) If steak is the headliner, Malbec is the perfect opener who also steals a few encores. Here’s the short version: Malbec brings dark fruit, firm-but-friendly tannins, and enough acidity to keep every bite of beef feeling fresh. That structure is why it stands up to fat, char, and salt without turning shouty. (Argentina didn’t crown it the king of ste