Where to Eat Steak in Panama City Argentine Cuts Explained

A guide to steak in Panama City: how Argentine cuts translate, what to order at a parrilla and how to ask for the doneness you actually want.

Panama imports beef culture from two directions at once: the American steakhouse and the Argentine parrilla. They are not the same thing, and knowing the difference is the difference between a good dinner and an expensive misunderstanding.

How the Argentine cuts translate

• Bife de chorizo is the sirloin strip. The most ordered cut, with a fat cap that should be crisp.
• Ojo de bife is the ribeye: more marbling, more forgiving, the safest choice if you are unsure.
• Vacio is the flank, chewier and far more flavorful, cooked slowly.
• Entrana is the skirt steak, thin and quick, the cut Argentines eat while the rest is still on the grill.
• Asado de tira is short rib cut across the bone, meant to be eaten with your hands.

How the grill works

A proper parrilla runs on embers rather than flame, at a distance that lets the fat render instead of burning. That is why the meat comes out slower and why the cook will ask for your doneness before it goes on. Rushing a parrilla defeats its point.

What to order around it

Chimichurri, not steak sauce: parsley, garlic, oregano, vinegar and oil, served at room temperature. Provoleta, a disc of provolone grilled until it bubbles, is the traditional opener. Grilled vegetables and a simple salad are the classic sides; anything more elaborate competes with the meat.

Where the Spanish influence comes in

Several houses in Panama work both traditions at once, which is a genuinely good combination: Spanish starters to share while the grill does its slow work, then the cut. In Casco Viejo, that is the format that turns dinner into an evening rather than a meal.

Frequently asked questions

What is the difference between a parrilla and a steakhouse?
A parrilla cooks over wood or charcoal at moderate heat for longer; a steakhouse usually sears at very high heat. The parrilla gives smoke, the steakhouse gives crust.

How do I order medium rare in Spanish?
Ask for it "jugoso" or "a punto jugoso". "A punto" is medium and "bien cocido" is well done.

What should I drink with it?
Malbec is the default and it works. A Spanish tempranillo is the other classic pairing and tends to be lighter.

Santa Rita in Casco Viejo

Spanish kitchen and Argentine grill on Avenida Eloy Alfaro and Calle 11, in the heart of Casco Viejo. Open Monday to Thursday 5:00 to 11:00 p.m., Friday and Saturday 1:00 p.m. to 11:30 p.m., Sunday 12:00 to 8:00 p.m. Phone +507 303-0991 · WhatsApp +507 6629-6315.

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• Dinner with Live Music in Casco Viejo, Panama
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