The following is a guest post by travel blogger Stephanie Yoder of Twenty Something Travel and Co-Creator of the Eat the World iPhone app .

When you think of Argentinean cuisine, chances are that steak is the first thing that comes to mind. Meat is definitely the superstar in Argentina, even my vegetarian friends would email to ask me if it was really that good.

Yes, it really is THAT good.

I tried to research what exactly makes Argentinean beef so tasty and I’m still not sure. The Argentine pampas are ideal for cattle raising. Most cows are kept free of hormones, grass fed and raised free range. All of this plus some intangible Argentinean magic makes for the most mouth-watering steak you will ever taste.

So here’s how to best enjoy real Argentinean meat:

Choose your steakhouse wisely

While I’ve never had a bad steak in Buenos Aires I am sure they exist. Food isn’t cheap in this city either, so before heading  out for a big dinner do a little internet research (or ask around) to find the best places.

Two of my reccomendations: La Cabrera for quality, Siga la Vaca for quantity.

OR: Cook it yourself

Some of the best (and cheapest) steak I ate were the ones we bought at the butcher around the corner and grilled up ourselves. If you’re renting an apartment, or even staying in a hostel with a kitchen this is a great idea- steak is really not difficult to cook and the argentinean kind requires very little seasoning- just some salt will do. Pick up a bottle of chimmichurri sauce to complete the effect.

Know your Cuts

Not all cuts of steak are created equal. Here are three really great pieces to start with:

Bife de Chorizo– big juicy and a little fattier, this is the money cut.

Vacio–  flank steak. Thin and juicy and a little crispy.

Asado de Tira– A classic Argentinean favorite, these are short ribs piled with meat

Try the Extras

It’s not just the steak of course, Argentineans eat the whole cow! Definitely try some of the other pieces. If you’re less adventurous a chorizo (spicy sausage) is heavenly. If you’re more adventurous have shot at morcilla (blood sausage), rinones (kidneys) or chinchulines (intestines).

No matter which meat you try, be sure to give it a good dab of chimmichurii sauce.

Get a good bottle of red

The perfect accompaniment for any steak dinner!