LA PARRILLA DE HÉCTOR opened as a family business in 1995, being the first Argentine Steak House in Benidorm and surroundings. The culture of Asado is a way of life in Argentina, so we have as mission get you closer to our country and make you feel this passion that makes difference, by giving our best customer service and serving selected fresh steaks from the Argentine Pampa. Following our tradition we use charcoal to cook on a real grill, which gives to our steaks the authentic Argentine flavour, in order to achieve the best steak house experience four our customers.
Please, enjoy the moment!
Link to: Menú
Menu
Link to: Wines
Wines
How would you like your steak to be cooked?
Blue
100% red centre
coolcentre (10-29º)
should feel spongy with no resistance
Rare
75% red centre
cool centre (30-51º)
should feel softy spongly with slight resistance
Medium Rare
50% red centre
warm centre (57-63º)
should feel fairly soft, fairly spongy and slightly springy.
Medium
25% red centre
internal temp 63-68º
should feel fairly firm and springy.
Medium Well
(Past the point of no return)
slightly hint of pink
Internal Temp. 72-77ºC
should feel firm, with a slight spring.
Well Done
(Waste of a good quality steak)
100% Brown throughout
Internal Temp 77ºC
Should feel very firm and will spring back quickly.
Link to: Recommendations Rules and Rights
Recommendations, Rules and Rights