Asado BBQ Class in Buenos Aires: Grill Argentine Steak

Master the parrilla and cook your own Argentine steak dinner

A hands-on asado class in a private Buenos Aires home where you grill premium cuts over wood embers, make chimichurri from scratch, and share the meal with Malbec and Torrontés wine. The grillmaster—who has worked at top steakhouses—teaches the fire management and meat selection that define Argentina's centuries-old BBQ tradition. Small group, three hours, dinner included.

The Experience

Buenos Aires is built on asado, and this class puts you at the grill instead of just at the table. You arrive at a family garden where the parrilla is already hot, and after a welcome glass of Argentine wine, the grillmaster walks you through the cuts: sirloin, New York steak, bife de chorizo, short rib. The fire is the first lesson—how to read the embers, where to position the meat, when to turn it. Then you step up and cook, your hands on the grill, learning the timing that separates a good steak from the one that tastes like Argentina.

The menu moves through the full asado: provoleta (grilled cheese), choripán, morcilla blood sausage, and the cuts you just cooked. But before you eat, you make chimichurri—the green sauce that sits on every Argentine table—mixing parsley, garlic, oil and vinegar by hand. That sauce is yours to understand, not just to taste. The meal happens at the family table with the other guests, wine poured between courses, the conversation the point as much as the food.

Three hours covers the fire work, the cooking, the sauce, and a full dinner with coffee or tea at the end. Carrot and orange cake with dulce de leche closes it. The grillmaster speaks English and Spanish, and the group stays small enough that you get real instruction, not a demonstration you watch from a distance.

What’s included

• Welcome wine.
• all grilled meats and regional specialties (provoleta, choripán, morcilla, sirloin, short rib, bife de chorizo).
• chimichurri made by hand.
• Malbec and Torrontés wine pairings.
• carrot and orange cake with dulce de leche.
• coffee or tea.
• three hours of hands-on instruction from a professional grillmaster.

Good to know

Wheelchair accessibleAccessible transportStroller friendlyInfant seats availablePets welcomePublic transport nearbyInfants must sit on laps

Operated by Sacha Bronstein Nicolas

Is this one for you?Book this class if you want to cook, not watch—you'll spend the evening at the grill learning fire and meat, then eat what you made. The small group and private home setting mean real instruction instead of a performance.

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Top questions

What cuts of meat will I actually cook on the grill?

You grill sirloin, New York steak, bife de chorizo, and short rib over the wood-fired parrilla, plus provoleta and choripán. The grillmaster teaches the fire positioning and timing for each one, then you handle the grill yourself.

Do I need any grilling experience to join this class?

No experience is required. The grillmaster walks you through fire management and meat selection from the start, and the group is small enough that you get hands-on instruction at every step.

What wines are included with the meal?

Malbec and Torrontés are paired throughout the dinner—a welcome glass when you arrive, then pours with the courses. Both are Argentine classics that pair with the cuts and the chimichurri.

Is this a private class or will there be other people cooking?

It's a small-group asado in a private home, so you cook and eat with other guests. The group stays small enough that the grillmaster can teach each person at the grill.

What is chimichurri and why do I make it myself?

Chimichurri is the green herb sauce—parsley, garlic, oil, vinegar—that is essential to every Argentine meal. You make it by hand during the class so you understand the balance and can recreate it at home.