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Preview data: all rankings, scores, votes, refresh labels, methodology, testing and editorial-process statements in Top 49 are illustrative demo content, not live measurements or documented reviews.
Rank 122Down 2Editor’s pick
#12 in Best Steakhouses
of 16 ranked entries
Gaucho
London, UK · est. 1994
Brought Argentine parrilla grilling to the UK high street, importing grass-fed beef directly and building a wine list almost entirely around Argentine Malbec to match it. More consistent across its many locations than most restaurant groups its size manage. Recorded specifics: city London, opened 1994, avg. steak 48. Panel highlighted direct Argentine beef import gives genuine character other UK steakhouses lack, malbec-focused wine list pairs deliberately with the grilling style and consistent quality maintained across a large multi-site group. The reservation on record is multi-site scale means it rarely reaches the peaks of a single-location parrilla.
Parrilla
Score breakdown
How Gaucho earned 78.9
Each criterion is scored independently, then combined using the weights published on Best Steakhouses.
- Meat quality & ageingweight 35%
- 80.7
- Cooking techniqueweight 25%
- 79.3
- Value at priceweight 20%
- 77.8
- Atmosphere & serviceweight 20%
- 76.4
On the record
Recorded detail
| City | London |
|---|---|
| Opened | 1994 |
| Avg. steak | $48 |
| Rating | 7.8 |
Panel verdict
Strengths and reservations
What it gets right
- Direct Argentine beef import gives genuine character other UK steakhouses lack
- Malbec-focused wine list pairs deliberately with the grilling style
- Consistent quality maintained across a large multi-site group
Where it gives ground
- Multi-site scale means it rarely reaches the peaks of a single-location parrilla
1 appearance
Where this entry ranks
From the same list
Ranked alongside it
Rank 01Editor’s pickPeter Luger Steak House
Brooklyn, New York, USA · est. 1887
No menus for the porterhouse, cash preferred, waiters who have worked there for decades and will tell you what to order whether you asked or not. Still dry-ages and grades its own beef in-house, a level of control almost no steakhouse this size still bothers with.
96.5/100 Top 49 score1Up 1
Rank 02Editor’s pickAragawa
Tokyo, Japan · est. 1967
A ten-table restaurant that sources a specific bloodline of Tajima beef in quantities so limited the restaurant will simply be out of steak some nights. Grilled over binchotan charcoal by the owner’s family, largely unchanged since the 1960s.
94.2/100 Top 49 score1Up 1
Rank 03Editor’s pickCUT by Wolfgang Puck
Beverly Hills, California, USA · est. 2006
Puck’s answer to the classic American steakhouse comes with a modernist dining room and a beef programme that runs from Midwestern prime through Japanese Wagyu on the same menu, priced accordingly. A genuine power-dinner room in a city built around them.
92.8/100 Top 49 score2Down 2
Rank 04Don Julio
Buenos Aires, Argentina · est. 1999
A neighbourhood corner parrilla that grew into one of the most internationally recognised steakhouses in the world without changing its basic format — grass-fed Argentine beef over live coals, minimal seasoning, no interest in reinventing itself. The wine cellar wall of empty bottles signed by regulars says more than any review could.
91.4/100 Top 49 score2Up 2
Rank 05Editor’s pickHawksmoor
London, UK · est. 2006
Brought the American steakhouse format to London and built its own supply chain of native-breed British beef rather than importing American product, dry-aged on-site for weeks. Expanded into a small group without losing the sourcing discipline that made the first location work.
89.5/100 Top 49 score—No change
Rank 06La Cabrera
Buenos Aires, Argentina · est. 2002
Portions arrive with a small parade of side dishes — chimichurri, creamed corn, mashed potato, apple sauce — that most parrillas skip entirely, turning a simple cut into something closer to a full spread. Palermo’s most consistently packed steakhouse for a reason.
87.1/100 Top 49 score3Down 3
Rank 07Smith & Wollensky
New York City, USA · est. 1977
A green-awninged Manhattan institution that helped define the modern American steakhouse revival in the late 1970s, and expanded into a group without diluting the sourcing at its flagship. The dry-aged strip remains the order regulars actually make.
87.0/100 Top 49 score—No change
Rank 08Fogo de Chão
Porto Alegre, Brazil · est. 1979
Southern Brazilian rodizio format — skewered cuts carried tableside continuously until a card is flipped from green to red — turned into a genuinely different way to eat steak, less about one perfect cut and more about range and pacing. Expanded globally without losing the format’s core discipline.
84.7/100 Top 49 score—No change
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Top 49 rankings are editorial. Scores are produced from the published criteria on each list and are refreshed on the cadence stated there. Figures shown across this section are curated demonstration data.