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Steakhouse styles around the world

Four ways of serving steak — the American chophouse, the Argentine parrilla, the Basque asador and the Brazilian churrascaria — each followed by houses that define it.

  1. Steakhouse style · US, high heatAmerican chophouseFrom London's chophouses to New York's steakhouses: Prime beef, dry aging, broilers and creamed spinach.
  2. Steakhouse · Manhattan, 1885Keens SteakhouseManhattan chophouse from 1885: mutton chop, USDA Prime aged in house and a ceiling of clay pipes.
  3. Steakhouse · Brooklyn, 1887Peter Luger Steak HouseBrooklyn chophouse founded in 1887: USDA Prime short loins dry-aged in house, porterhouse for the table.
  4. Steakhouse group · 35 days agedHawksmoorLondon steakhouse group from 2006: British beef from independent farms, 35 days dry-aged, over charcoal.
  5. Steakhouse style · Over embersArgentine parrillaGrill and restaurant: hardwood embers, salt only, achuras first, then asado de tira, vacío, bife de chorizo.
  6. Parrilla · Palermo, Buenos AiresDon JulioPalermo parrilla opened at the end of the 1990s: grass-fed heavy steers over wood fire.
  7. Steakhouse style · TxuletaBasque asadorEmbers, whole turbot and txuleta from old cows: the Basque grill, from Getaria and Axpe to the cider houses.
  8. Asador · Axpe, Basque CountryAsador EtxebarriBasque village grill opened in 1990: everything over house-made embers, Rubia Gallega chuleta.
  9. Steakhouse style · RodízioBrazilian churrascariaChurrasco from Rio Grande do Sul: coarse salt, embers, skewers, the rodízio and its green-and-red card.
  10. Churrascaria · Jardins, 1958Rodeio (São Paulo)São Paulo churrascaria from 1958: à la carte rather than rodízio, known for sliced picanha.