Best Steak Restaurants in Madrid

Michelin SelectedRepsol

Martín and Joaquín Narváiz opened Lana in Ríos Rosas in 2022, and it's grown into one of the city's reference grills, taking the Academia Madrileña de Gastronomía's 2025 award for international cuisine. The kitchen ages its own beef, some cuts held up to 350 days, working Argentine cuts alongside Spanish Rubia Gallega. On the menu: a 500g Hereford ojo de bife, a Rubia Gallega chuleta aged 250 days, hand-cut beef empanadas, and diners pick their own steak knife before the meat arrives. The wine list runs exclusively Argentine, organised by region, Mendoza, Patagonia, Salta. Lana holds two Repsol soles, a Michelin Guide Selected listing, and its own detail page notes a No. 18 ranking on the ‘101 World's Best Steak Restaurants’ list.

“cortes típicos de razas como Aberdeen Angus, Wagyu, Hereford y Vaca Gallega”— Michelin Guide

Rubaiyat has been a Madrid fixture since 2006, part of Grupo Rubaiyat's farm-to-table system: cattle are raised and finished on the group's own Brazilian ranches before the cuts reach the grill near Plaza de Castilla. The room was recently renovated in a project by Alejandra Pombo, built to bring the fire and grill forward, and the menu was refreshed with more Mediterranean dishes alongside the fazenda meats. Expect wagyu and Brangus cuts, feijoada and picanha, plus a cold lobster cannelloni, grilled octopus and a sea bass ceviche rounding things out. It carries a Michelin Guide Selected listing.

“un templo de la carne a la brasa, recurriendo a sus propias carnes”— Directo al Paladar

Casa Julián de Tolosa's Retiro branch, on Calle Ibiza, is run by Iñaki Gorrotxategi, one of two Madrid locations the family operates; the other, on Cava Baja in La Latina, is run by his brother Xabi. It opened in 2019. It's an asador vasco, a Basque grill house, and the parrilla is the centre of the menu: jamón ibérico de bellota, Holstein-Friesian beef carpaccio, ox chorizo and cecina from mature cattle to start, then the house specialty, a mature beef chuletón from cattle aged six or seven years and matured an average of 25 days, cut to order depending on what's available. The room is rustic and cosy, service reads attentive and polished, and tables are listed as hard to get.

“Mismos mimbres que se palpan y mascan en Madrid en las dos ubicaciones que los Gorrotxategi dirigen en la capital”— Directo al Paladar

Charrúa is a South American-style asador on Calle Conde Xiquena in Justicia, listed in the Guía Repsol. Sara Aznar and Nacho Ventosa opened it in 2018, the same pair behind Los 33 and El Viajero, and the grill runs to flame-cooked beef from Uruguay, Argentina, Spain and the USA, alongside grilled fish and vegetables cooked over fire in the ancestral asado style. On the menu: a selection ojo de bife steer cut, Wagyu colita de cuadril, boneless Wagyu asado de tira, Wagyu bife de chorizo, Retinta beef ribeye and Galician beef striploin, plus clay-oven empanadas and a chorizo criollo starter. The room is candlelit, elegant and intimate rather than a big grill hall, and it opens every day.

“Charrúa sea el asador que abrió la veda a lo que ahora es tendencia en Madrid: comer delante del fuego”— Directo al Paladar

Leña is Dani García's char-grill steakhouse on Paseo de la Castellana, inside the Hyatt Regency Hesperia hotel, sharing a roof with the two-Michelin-starred Smoked Room. This Madrid branch opened in June 2021. García earned a first Michelin star at Tragabuches, two at Calima and three at his eponymous restaurant, before walking away from haute cuisine in 2019 and opening Leña first in Marbella, then Madrid, then Dubai in 2023. The cooking runs on fire and smoke: premium wood-fired cuts like txuleta especial DG, veal tomahawk and Ribeye Black Angus, alongside A5 wagyu yakipinchos, a burger, and chargrilled starters like tableside steak tartare. It's listed in the Guía Repsol and opens daily with weekend brunch.

“llevar la filosofía steakhouse a un espacio de mimado interiorismo es posible”— Michelin Guide

Michelin SelectedRepsol

El Gran Asador Lecanda opened in April 2023 on Calle Lagasca in Recoletos, on the same site where David Lecanda began his Madrid career back in 1998 with El Pimiento Verde. The kitchen works Basque asador cooking, parrilla popular vasca, aiming for a taste of the Cantabrian coast: select aged Rubia cow, farmhouse Friesian cow and domestic Angus off the grill, aged cow sirloin and aged cow steak tartare, plus roast suckling lamb and suckling pig, sold by weight. It also runs king crab, Galician lobster and Miño river baby eels on the fish side. It's listed in the Michelin Guide and holds a Repsol Sol, open daily from 13:00 to midnight in an elegant, classic, dimly lit room.

“es un apellido ilustre en el terreno carnívoro capitalino”— Directo al Paladar

Piantao Legazpi is where the Argentine grill business started, across from Matadero Madrid, before the group opened a second branch in Chamberí. It's listed in the Guía Repsol and opens Wednesday to Sunday. Chef Javier Brichetto runs live-fire ember cooking: bife de chorizo, Argentine skirt steak and pluma ibérica on the set menu, plus a wider carta with steer ribs, chorizo criollo, vacío medialuna and a premium cuts selection that includes a 50-day-matured New York steak, a 50-day Piantao Selection chop and a 30-day Ayrshire beef T-bone.

“Casi todo en Piantao pasa por la brasa, incluyendo sus verduras”— Directo al Paladar

Sua trades as Sua by Triciclo, the fire-led sibling of the Triciclo group, on Calle de Moratín in the Cortes barrio between the Congress and the museum row. Sua means fire in Basque, and the kitchen cooks over embers in a room built around a striking winter garden. Starters run to artisan beef cecina and cured aged beef picaña; the grill turns out an aged beef skirt steak, an ox flank steak with sherry-cured onions, an old aged beef loin, and priced-by-kilo European Simmental and Galician txuletas. It's listed in the Michelin Guide.

“con opciones como el T-Bone de raza Frisona, la Txuleta de Simental, el Solomillo de Rubia Gallega”— Michelin Guide

La Cabrera bills itself as a tribute to the culinary culture of the Río de la Plata, on Calle Velázquez in Salamanca. It opened in February 2023. It's an Argentine parrilla working classic cuts over charcoal in the tradition of Argentine asado: bife de chorizo, ojo de bife and asado de tira, with a terrace and a strong wine list in a room that reads stylish and industrial. The brand began in Argentina under Gastón Riveira, and evolved from a bistro into a steakhouse. It's open Monday to Saturday from noon to 11:30pm and Sundays from noon to 9pm, and it runs around €51 to €100 a head.

“La Cabrera es una parrilla con todas las de la ley”— Directo al Paladar

Gurisa is chef Lucas Bustos's first Madrid project, an Argentine asador in Almagro set in the former home of Sergi Arola's two-Michelin-star Arola Gastro. It opened in June 2025. Fire runs through the menu: Argentine wagyu on the plancha, Argentine Angus ribeye cap, aged beef flank, American black Angus skirt steak and a six-hour cooked blonde beef picaña, alongside seafood like hook-caught baby squid and Galician scallops. There's à la carte or a tasting menu, an open kitchen, and a serious wine and cocktail list, in a room that's intimate and elegant. It's listed in the Michelin Guide.

“tanto la parrilla como la carne tengan un papel fundamental en un local que ha sabido ir más allá”— Directo al Paladar

Roostiq Madrid, on Calle Augusto Figueroa in Chueca, is the city flagship of the Roostiq brand, whose other addresses are a restaurant in Marbella and Roostiq Bar, a separate wine-and-cocktail bar on Calle del Barquillo. Its idea is 'Organic Mood': the group raises its own free-range chickens and acorn-fed pigs and grows its own vegetables, and the kitchen cooks them over fire, embers and smoke. The carta runs from lightly smoked torreznos, bellota charcuterie and red-tuna tartare to eleven wood-oven pizzas, free-range chicken and grilled beef, including 1.2 kg chops, a T-bone and picanha. It's listed in the Guía Repsol.

“una parrilla donde la carne lleva buena parte del protagonismo”— Directo al Paladar

Ceferino opened in January 2024 in Salamanca, backed by an Argentine group: Marcos Mc Cluskey, Mariano Menéndez and Felipe Williamson, with Emilio Souto directing operations and Jorge Campos designing an interior meant to evoke an Argentine estancia, in wood, marble and bronze candelabra. Chef Jorge Maximiliano Danilewicz runs the kitchen, with José Antonio Figueroa as master parrillero handling asado en cruz, cross-roasted meat, as the main focus, alongside a beef tenderloin milanesa, baked semolina gnocchi with mushroom ragù and sorrentinos with mozzarella and ricotta. Meat is sourced from Argentina, Spain, Germany, Poland, Portugal, Holland and the United States.

“Ceferino es otro de esos restaurantes que han brotado en los últimos tiempos con el furor latino de Madrid”— Directo al Paladar