Lorraine Williamson
When I lived in the UK, ordering steak was simple. I’d always go for sirloin or fillet—reliable, familiar, and always cooked well-done. That was my standard. I didn’t want to see a trace of pink on my plate, let alone any blood.
But when I moved to Spain, I quickly discovered that things were different. The cuts weren’t the same, and what I thought was the equivalent of a UK well-done steak often arrived slightly undercooked by my standards.
How to order steak in Spain
My first attempt at ordering a steak in Spain didn’t go to plan. I asked for it “hecho,” assuming that meant it would come fully cooked through. But it arrived with a pink centre and a little more juice than I was used to. Over time, I realised that Spanish chefs tend to cook steaks a little less than in the UK, and their definitions of doneness vary. What I thought was well-done was, in fact, closer to medium-well.
It took a few tries to find the right way to order my steak. Eventually, I learned to ask for “al punto, pero un poquito más”—medium, but just a little more. And if I really didn’t want any blood, I’d be specific and say, “muy bien hecho, sin nada de sangre”.
Over the years, something unexpected happened. My taste changed. What once had to be well-done slowly shifted to something closer to medium. I began to enjoy the flavour and texture of a steak cooked with a little pink inside, especially when the meat was good quality. Spanish cuts like entrecot or chuletón opened up a new world of flavour that I hadn’t appreciated before.
Understanding the cuts: UK vs Spain
In the UK, we’re used to cuts like rump, sirloin, fillet, ribeye, and T-bone. Sirloin and fillet were always my favourites. Sirloin struck a nice balance between flavour and tenderness, while fillet felt like a luxury—tender but subtle.
Butchers in Spain use a different system. Instead of sirloin, you might see entrecot, which has a similar level of marbling and flavour. Solomillo is the closest to fillet, lean and tender. Then there’s chuleta, a bone-in cut that can resemble a UK T-bone, and chuletón, which is essentially a thick, bone-in ribeye. For something completely different, presa ibérica, a marbled pork cut, is surprisingly steak-like and absolutely delicious on the grill.
Many restaurants in Spain list steaks by weight—200g for a solomillo, but chuletón often tips over 500g. A sharing dish if ever there was one.
How the Spanish cook their steak
The Spanish have their own language when it comes to steak doneness. There’s no “rare” or “well-done”—instead, you’ll hear:
- Vuelta y vuelta – blue, just seared on each side
- Poco hecho – rare
- Al punto – medium-rare
- Hecho – medium-well
- Muy hecho – well-done
At first, it felt like a minefield. Asking for hecho sometimes brought out something I’d call medium. That’s why I started using “al punto, pero un poquito más”, and sometimes even “sin sangre” if I wanted to be sure.
Interestingly, many Spanish restaurants will serve the steak on a hot plate, or a sizzling iron skillet. That way, you can let it cook a little more yourself if needed—a handy solution I’ve come to appreciate.
Sauces and sides the Spanish way
In the UK, I’d often get a steak with peppercorn sauce or a creamy Diane. In Spain, it’s different. Most places keep things simple, letting the meat speak for itself. Occasionally, you’ll find chimichurri, salsa verde, or a creamy Roquefort sauce, but they’re usually served on the side. Aioli, garlic mayonnaise, is a common accompaniment too, especially with grilled meats.
Sides are straightforward—patatas fritas, or grilled vegetables. No mash, no onion rings. Just good, rustic accompaniments.
Burgers, beef, and quality cuts
Spanish burgers have surprised me. Some are basic, but others are gourmet, made from black Angus or retinto, a Spanish breed known for its depth of flavour. Toppings are more local—think manchego or jamón ibérico instead of cheddar and bacon.
And when I want to splash out, chuletón de buey or ternera gallega from Galicia offer rich, tender meat that feels like a treat every time.
Pairing steak with the right drink
I used to reach for a Malbec or Merlot in the UK. In Spain, it’s hard to go wrong with a Ribera del Duero or Rioja. Their bold reds complement the grilled flavours perfectly. That said, a crisp Mahou or Estrella beer also works well, especially when you’re eating outside. Up north, sidra (cider) is popular with steak and grilled pork. You will also find authentic sidrerias throughout Spain.
Going to the butcher: A Spanish experience
When planning a barbecue, the butcher is the best place to start. I like to visit the market for my meat. Spanish butchers—carnicerías—are usually helpful if you ask for “carne para una barbacoa”. Early on, I didn’t always know what to ask for. But now I know to look out for things like chorizo criollo, morcilla, secreto ibérico, presa ibérica, and chuletillas de cordero.
If you want recommendations, just ask “¿Qué me recomienda para la parrilla?”. Most will happily guide you. You can order by the kilo or half kilo—“medio kilo de secreto ibérico,” for example—and ask if it’s marinated (“¿Tiene adobado?”). If you need it cut up, say “Córtelo en trozos más pequeños, por favor.”
Final thoughts
Learning how to order steak in Spain took some time. I had to adjust my expectations, learn a new vocabulary, and let go of old habits. But in doing so, I discovered new flavours, better cooking methods, and a more relaxed approach to eating meat. Whether you’re dining out or firing up the barbecue, there’s a lot to love about steak the Spanish way.
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