Best steak in Benidorm: Why the «World Cup of Meat» Matters to Your Dinner.

Imagine standing in the middle of La Rural in Buenos Aires. The air is thick with the scent of oak charcoal and searing iron. Recently, this venue hosted the first-ever «World Cup of Meat» (Campeonato Mundial de Carnes)—an event that has surprisingly direct consequences for anyone looking for the best steak in Benidorm.

Three hundred and fifty judges—including Michelin-starred chefs and ruthless critics—blind-tasted 728 sizzling cuts from around the globe. They were looking for perfection: specific marbling, the colour of the fat, and that buttery texture that vanishes on the tongue.

When the smoke cleared, the Gold Medal for the world’s best Bife Ancho (Ribeye) didn’t go to a wagyu farm in Japan or a ranch in Texas. It stayed in Argentina, specifically awarded to the Bife Ancho from Urien Loza (Establecimientos La Negra SA), proving that the finest Aberdeen Angus genetics remain unmatched.

Why am I telling you this? Because typically, to taste beef of this pedigree—meat that has conquered the world stage—you would need a 14-hour flight to Ezeiza International Airport or a reservation at a members-only grill in London’s Mayfair.

But Benidorm has a secret. You don’t need the plane ticket. You just need to know where to walk.

The Search for the Best Steak in Benidorm

I have spent twenty years in hospitality, watching visitors to the Costa Blanca make the same mistakes. They wander into places with plastic photos of food outside, ordering «steaks» that are greyer than a Manchester sky and tougher than a boot.

It frustrates me because I know what is possible. I joined the family at La Parrilla de Hector because we refuse to play that game. We operate as a culinary embassy. Our mission is simple: to bring that gold-medal Argentine standard—the same genetics, the same cut styles, the same reverence for fire—to the start of Calle Gerona.

If you are looking for the best steak in Benidorm, you stop looking for neon signs and start looking for the embers.

The Ritual: It’s Not Just «Cooking»

At La Parrilla de Hector, we don’t just «cook» meat. We respect it.

The reference data from the World Championship highlighted a crucial detail: the judges evaluated the meat without salt initially, to ensure the product itself was flawless. While we season our steaks to perfection, we start with that same philosophy. If the raw product isn’t premium dry-aged beef or top-tier Argentine export quality, it doesn’t touch our grill.

THE DISH DECODER: How to order the Best Steak in Benidorm like a local.

Navigating the menu can be tricky if you’re used to British butchery terms. Here is your cheat sheet to our world’s best steak cuts.

The Heavyweight: Bife Ancho (Ribeye)

• The Cut: This is the champion. Just like the Urien Loza cut that took Gold, this is taken from the rib section, featuring a central eye of meat surrounded by a ring of fat.
• Why order it: It is the juiciest cut on the menu. The intramuscular fat (marbling) melts during grilling, basting the meat from the inside out.
• Best cooked: Medium-Rare. If you go well-done, you lose the magic of the fat.

The Classic: Bife de Chorizo (Sirloin / Striploin)

• The Cut: Not to be confused with the spicy sausage! This is the Argentine Sirloin. It has a distinctive strip of fat running along the top edge.
• Why order it: It offers a firmer texture than Ribeye and a profound, beefy flavour. It is consistent, clean, and powerful.
• Best cooked: Medium-Rare to Medium.

The Royal: Lomo (Tenderloin / Fillet)

• The Cut: The leanest, most tender muscle. It does very little work on the cow, resulting in a texture like velvet.
• Why order it: If you dislike fatty bits or gristle, this is your sanctuary. It cuts with a spoon.
• Best cooked: Rare to Blue. Do not overcook this; it has no fat to protect it.

Logistical Briefing: Planning Your Visit

You are here to relax, not to stress. Here is how to execute the perfect evening at La Parrilla de Hector.

The Location

We are located at the very start of Calle Gerona.

The Vibe: This area is the sweet spot. We are close enough to the nightlife if you want to continue your evening later, but we are in the «dining zone»—away from the chaos of the clubs. It is civilised, atmospheric, and focused on food.

Timing is Everything

• The British Hour (6:30 PM – 8:00 PM): Perfect for families or those who want a quieter conversation. The grill is hot, and the service is swift.
• The Argentine Hour (9:00 PM onwards): This is when the restaurant comes alive with a buzz. The charcoal is at peak temperature, and the atmosphere is electric.
• Reserving: We are a destination for meat lovers, not a walk-in fast-food joint. Booking is essential, especially on weekends.

Dress Code

We are «Smart Casual.» You don’t need a tie, but leave the swimwear for the beach. We treat our meat with respect; we appreciate it when our guests dress for the occasion too.

The Verdict

You can spend your holiday eating mediocre food and regretting the calories, or you can elevate your trip.

The judges at the World Steak Challenge in Argentina tasted 728 steaks to find the gold standard. We have done the hard work of bringing that standard to the Costa Blanca.

Whether you are craving a fine dining in Benidorm experience or just want to understand why Argentine beef holds the crown, your table is waiting.

Are you ready to taste the winner?