After having steak at Don Julio Parrilla in Buenos Aires, one of those life-changing, melt-in-your-mouth experiences that makes you question everything you thought you knew about beef, I came home with a whole new appreciation for Miami’s own steak scene. There’s something sacred about how Argentines treat their steak: simple, unhurried, and deeply respectful of the meat itself. Watching the parrilleros at Don Julio tend to the flames felt almost ceremonial, and that first bite of perfectly charred, grass-fed beef was pure magic.
But here’s the thing, Miami holds its own. From the farm-fresh, hormone-free cuts served at spots like Graziano’s, which has been a Miami institution since 1990, and Bourbon Steak, to the buttery Japanese A5 Wagyu you can find at Michelin-starred Cote or the award-winning Sunny’s Steakhouse, our city is stacked with talent behind the grill. Miami chefs are sourcing ingredients with care, aging their beef to perfection, and proving that steak here isn’t just a luxury; it’s part of our culinary DNA. We’re ridiculously lucky to live in a city where every cut, from a local churrasco to a dry-aged ribeye, feels like its own kind of love letter to meat.
Bourbon Steak Miami by Michael Mina
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