Madrid for carnivores: where to eat the best chops in the capital

Whether they are steaks, txuletas or chops, this semantic issue takes a back seat when they are arranged on the plate. In the days of the cult of the product, few gastronomic pleasures support the comparison of a good grill, the right point of grill and a meat, be it beef, cow or veal, at its perfect point to give yourself a carnivorous tribute.

Only three factors are involved in this culinary ode: fire, command expertise and the best raw material. Therefore, today we take the knife by the handle to find the best steakhouses in the capital.

Julian House of Tolosa

The barbecue crafts of the Gorrotxategi, already legendary Basque grillers, make them an ideal destination for lovers of good meat. Whether in Cava Baja, where Mikel dispatches, or on Ibiza Street, where Iñaki officiates (in the image), the success of his txuletas is assured. Short maturations of less than 30 days and the different heights of the grill, as well as the inclination of the grill, are its hallmarks.

In the local of Ibiza you can also see Iñaki stoking the fires and raising the red-hot iron on which his txuletas rest. The secret of its success and one of its differential touches is in the way of distributing the salt, covering the entire surface of the txuleta to seal the juices. This technique, extrapolated from the mother house in Tolosa, continues to be the fundamental step so that tenderness and flavor come together in each bite.

Calle de la Cava Baja 18 and Calle de Ibiza 39.

Black Coal

The embers, fine-tuned, allow Carbon Negro customers to enjoy all the flavor and quality of our meats. #carbonnegro #brasas #meat #flavor #madrid

From classics we move on to an example of a new school but with things very clear. This is the case of Carbón Negro, which in just three years has positioned itself as a sincere grill restaurant where the options that parade through it are almost endless. At the controls of the ship is Gonzalo Armas, who has passed through such select houses as Goizeko Wellington or Filandón, from where he has obtained juicy barbecue experience.

The carnivorous queen of its grill is the old Jaizkibel cow chop, from Cárnicas Guikar. Not too much maturation in their cuts, with a minimum of 40 days, they make their chops a juicy bite that successfully fluctuates between tenderness and intensity of flavor.

Juan Bravo Street, 37.

Candeli

The Rivera brothers have been sitting gastronomic chairs around the fire in Ponzano for almost a decade, long before this street became a hotbed of bars and music at full blast. His proposal revolves around the product, which is devoted to the grill in most cases, his fish and our guests today: meat having just fame.

Do not lose sight of his chop, taken from the high loin, which goes to the weight, which is a great temptation for the most tents of the house. Eating with our eyes may lead us to order volumes that exceed a kilo, but a good portion is already at 400 grams of this meat, which usually comes from Friesian and Simmental breeds. Sometimes Galician blonde meat enters their cameras -which raises the average ticket- or, if you want to indulge yourself, bet on their racks and tomahawks, to bet on somewhat different cuts but equally attractive.

Ponzano Street, 47.

Ponzano

Paco García is another of the survivors of the time preponzaning. For more than 25 years, he has run this family restaurant that his father started and where the product continues to mark the tempos of the kitchen. With suppliers such as Lyo and Urbano de Frutos, Paco feels a special predilection for pampering meats and the proof of this is the cameras where his whole chops hang, welcoming diners from the door.

They usually work with two different meats: the Galician Blonde (70 euros per kilo), for those looking for more intense flavors and more marbling; and the German simmental (50 euros per kilo), somewhat softer and with less fat infiltration. Two temptations that require a small economic boost but are worth it if you want to kill the carnivorous bug.

Ponzano Street, 12.

Askuabarra

Friday # carnivores. #foodpic #foodlove #foodporn #lovefood #food # ribeye #chuleta #carnaza #productazo #restaurants #restaurantes

More brothers, in this case the Gadea, headed to the capital to set up their 'second home' after succeeding with the Askua family restaurant in Valencia. Here the meat reigns supreme between high loin (54 euros per kilo) and low loin (24 euros per 500 grams), both made from older beef, which have made them one of Madrid's benchmarks when it comes to grilling.

However, the great carnivorous protagonist of its meat is the Cárnicas Luismi high loin chop, from the famous Basque butcher Luismi Garayar. He is in charge of supplying meat to the Gadea, always betting on short to moderate maturations, ranging from 20 days to 45, which allow savoring the natural nuances of the meat itself.

Arlabán Street, 7.

Charrúa

Cachena in three colors @charrua_madrid #cultalfuego

Uruguay claims itself as a barbecue and barbecue territory. The grill welcomes, almost literally, the diner as they climb the short stairs of this charming place with a gaucho aroma, where practically the entire menu passes through a grill divided into several heights. On it, a panoply of national and international meats that make Charrúa's offer into the United Nations of chops and sirloins.

Landed in Madrid in 2018, after succeeding in Coruña, Charrúa resorts to oak firewood and vine shoots to fan his flame, which gives a curious smoky nuance to each cut. There are national options, such as the Galician blonde steak (66 euros per kilo) and arrivals from overseas such as the high loin of Australian black angus (49 euros per kilo) or the powerful loins of Central European simmental (41 euros per kilo). If you want to enjoy the full experience, it is best to bet on the bar table, with the fire just two meters from the plate.

Calle del Conde de Xiquena, 4.

Rubaiyat

Brazil also has a lot to say when it comes to feeling devotion to meat and, if we talk about Madrid, the address of Rubaiyat is the place of pilgrimage. They raise their own animals in Fazenda Rubaiyat, in the Brazilian Mato Grosso, from where they export their own cuts such as chorizo ​​steaks, picanhas or the curious fraldinha, a typical Brazilian cut but not very well known.

The big binge comes, however, with the Master Beef (79.8 euros), a 40-day cutlet that usually weighs 1.2 or 1.4 kilos on the scale, and which is the meat ode par excellence of the place . Even more spectacular and where it is almost obligatory to share is the Tomahawk (138 euros), 1.9 kilos, and which will need at least three or four people with a good serve.

Juan Ramón Jiménez Street, 37.

Rocacho

The only place in the capital Madrid that boasts of having the meats of the famous El Capricho, the mythical Leon steakhouse in Jiménez de Jamuz, is Rocacho, to which José Gordón -alma mater of El Capricho- sells part of his food. With an open grill and a good offer of fish and rice dishes, it is almost a sin not to leave room for meat in this place in the Chamartín area.

Presented on the table to the customer, its undisputed queen is the working cow chop with 90 days maturation (€ 85 / kg), perfect for those looking for seasoned flavors and that go beyond meat or 40 days of ripening, more subtle (€ 58 / kg). In addition, the high loin of 90 days of maturation (€ 29) is also worked, with a smaller size than the chop, but which can be a good starting point for those who want to start with matured meats.

Calle del Padre Damián, 38.

Meat

Banish prejudices and wield the serrated knife because Goya's El Corte Inglés Gourmet Experience has two good news for you. The first is that you can take any cut from the CARNIco butcher shop to your home, from high loin to entrecote, through low loin or sirloin. The second is that you can save yourself the kitchen and enjoy them right there. Chef Esteban Pérez, who handles embers and Josper, is in charge of this to claim the power of his cuts by weight.

This is the case of the txuleta, to which we pay homage today, but other great cuts such as the t-bone or the tomahawk do not fall short. In addition, they have the advantage of being dry-matured in the premises that the premises have in this semi-basement floor of El Corte Inglés - and of having a schedule that extends until midnight - so that even Cinderella could be a carnivorous binge late at night.

Gourmet Experience of El Corte Inglés. Semi-ground plant. Goya Street, 87.

The Corner Steakhouse

The most purist of the establishments of the La Machine Group in carnivorous terms is this Asador, located in the same Santiago Bernabéu, where gastronomic classicism renews its vows around the product on a daily basis. The grill, whose movements can be followed from a couple of screens inside the premises, is a frenzy where steaks, sirloins and entrecote rest, always in search of the perfect spot.

Under this concern, the restaurant offers, depending on the season, different breeds of beef, giving its kitchen a didactic desire around the ribeye (€ 54 / kg). From the simmental to the Friesian, through the cachena or the Galician blonde, the kitchen thus unravels the differences that may exist between different animals so that each time the experience has a point of distinction. In addition, also within these days there is room for the sirloin or entrecote, thus being able to appreciate in a three-way tasting the characteristics of each type of meat.

Calle del Padre Damián, s / n. Gate 44.

Elia's Tavern

It is not Madrid, but Pozuelo, but the temple of the product that Aurelian Catalin runs, Tasting For friends, in less than a decade it has become the great sanctuary of Madrid carnivores, which plants an authentic atlas of bovine breeds on the table. There are Japanese examples such as the Kagoshina Wagyu, Americans such as the Black Angus (in animals up to two years old), the European touches of Simmental, Friesian or Danish red, up to 7 years old or the Iberian power with animals over five years old. and maturations ranging from 90 days.

The feast can range from Black Angus steak (€ 66, 500g) to the national cut of beef (€ 78.8 per kilo) and that puts breeds such as Pint or Northwest Moray on the table, with maturations ranging from 90 days to 180. The final recital is given by the Galician ox, of breeds such as the Galician blonde, the Mirandesa or the Vianés, which has maturities of more than 150 days and a price per kilo of 138 euros but they are worth it as unmitigated tribute.

Vía de las Dos Castillas, 23. Pozuelo de Alarcón.

Roostiq

Located in the Chueca neighborhood, Roostiq boasts origins and quality stamps in many of its ingredients, being its own garden, in the province of Ávila, one of its great claims. When it comes to talking about meats, they have suppliers like Cárnicas Guikar, who bring them the chops in whole in pieces of between 15 and 20 kilos, which are then cut up in the restaurant into chops around a kilo of weight. Once separated, they are prepared with two different maturations: one of 30 days (€ 54) and another of 40, classified as Roostiq cutlet (€ 72).

From there they go to the grill, where the oak charcoal awaits and the expertise of Carmen Acero, the chef, where only the raw material, the talent in the kitchen and a little salt make each cutlet a unique bite.

Augusto Figueroa Street, 47.

Rib Beef & Wine

A piece of meat, a table and lots of friends Our concept of sharing ___ @rib_restaurant_madrid A piece of meat, a table and lots of friends ... Our concept of sharing ____________________________________________ #PestanaPlazaMayorMadrid #RIBCasaCarniceria #RIBRestaurantMadrid #RIBPlazaMayor #RIBimeOfadrid #our OpeningSoon

Hotels no longer just go to sleep and the Pestana Plaza Mayor is an example of this. There he receives the Rib Beef & Wine restaurant, which after boasting of success in Porto and Lisbon lands in Madrid with a proposal faithful to its own name. Marked by an Iberian character, abounding meats that come from Spain and Portugal - apart from some American winks such as black angus - Rib displays a carnivorous panoply that is difficult to resist.

The traditional ribeye (€ 65) is presented in a kilo cut of Galician blonde but there is also room for the t-bone (€ 70) that combines sirloin and entrecote or the tomahawk (1.2Kg / € 75, a powerful cut with 45 days of maturation and a lot of infiltrated fat. More 'modest' but equally tasty are the entrecote (350 grams / € 40) or the sirloin (200 grams / € 26) with which you complete the offer and enjoy this closed interior patio in the that the ember is a winning horse bet.

Imperial Street, 8.

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