Here’s a recipe for creating a magnificent South American restaurant. 1) Grow up on a cattle ranch in Argentina, preferably with Irish parents—being bilingual will help later. 2) Be in charge of the family BBQ, asado, every Sunday. 3) Move to London early on and earn a reputation as a well-crafted chef. 4) Secure a snug location in East London years before it becomes hipster mile. 5) Keep it simple, and the prices medium-ranged. 6) Oh, and serve the best steak east of Holborn.

No wonder Buen Ayre on Broadway Market is an overwhelming success—the destination restaurant for meat-lovers, Argentines and celebrities alike. Chef John Patrick Rattagan and his crew dole out a sumptuous menu with the primary focus on juicy steaks, served fresh from the open, movable grill in portions ranging from 8oz. to 14oz.