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Tender but firm, rich yet clean, meaty yet perfectly marbled. Sought after by steak lovers across continents, the New York steak—the beloved bife de chorizo in Argentina—is one of those rare cuts that checks all the boxes.
In Argentina, this cut is an essential part of the asado tradition, grilled simply with salt and fire, and served without fuss. At Baires Grill, that heritage is honored in every preparation—true to the cut’s roots and elevated by the unmistakable flair of authentic Argentine cuisine.
If you’re after a well-crafted bife de chorizo—or New York steak—you’re after a true classic. And that’s exactly where we’re headed.
What Is a New York Steak?
The New York steak, also known as New York strip steak, is cut from the short loin of the cow. It’s a boneless steak known for its fine grain, tender texture, and fat cap that adds flavor when grilled. In American steakhouses, it’s prized for being leaner than a ribeye, but more flavorful than a filet mignon—a perfect in-between for those who love a hearty steak without excessive fat.
Internationally, this same cut appears under different names. In Argentina, it’s called bife de chorizo—not to be confused with the sausage “chorizo”—and it’s a defining cut of the parrillada argentina. At Baires Grill, the bife de chorizo is celebrated for its size, tenderness, and the way it absorbs flavor when grilled over wood or charcoal.
Whether you’re ordering it as a strip steak in New York or as a bife de chorizo in Buenos Aires, you’re getting a cut with history, reputation, and culinary prestige.
New York Steak vs Ribeye
Both the New York strip steak and ribeye are beloved by steak aficionados, but they bring different characteristics to the table.
While both are flavorful cuts from the cow’s loin area, the ribeye typically has more marbling, which makes it juicier and richer. The fat melts into the meat as it cooks, resulting in a buttery texture. On the other hand, the New York steak has a firmer bite, a more uniform structure, and less interior fat. It offers that satisfying chew many steak lovers crave, and its exterior fat cap provides a crisp edge when properly grilled.
But the best part? At Baires Grill, you don’t have to choose sides right away—because we serve both. At Baires, you can have it all. Just like in any great Argentine backyard asado, there's room at the table for more than one favorite. Come try them, and choose your own winner.
Best Sides and Wine Pairings for New York Steak
The New York steak is a bold cut, and it deserves equally bold companions. At Baires Grill, you can pair it with a variety of classic Argentine side dishes—mashed potatoes, French fries, grilled vegetables, or a simple mixed salad with olive oil and vinegar.
To complete the experience, nothing beats a glass of Argentine Malbec. Try something like Catena Zapata Malbec La Consulta or Alpasión Gran Malbec, both offering dark fruit, soft tannins, and a structure that complements the richness of the steak. If you prefer something different, opt for a Cabernet Sauvignon or red blend from Mendoza or Patagonia for a fresh, structured pairing.
The result? A full sensory experience that celebrates both the meat and the culture it represents. Just pick your Baires Grill location, explore the menu, and let the juiciest New York steak near you take care of the rest.
Conclusion: Enjoy Authentic Bife de Chorizo Near You
The New York steak or bife de chorizo represents more than just a premium cut—it’s a cross-cultural favorite.
Looking to try one tonight? Reserve a table and discover how one iconic cut becomes something even more special in the hands of Argentine grill masters.
