Punta de Anca is a lesser-known cut that Corte Grueso specializes in — it's tender, slightly leaner than ribeye, and affordable. The kitchen grills thick steaks (400-500g) over charcoal, developing a pronounced crust while keeping the interior pink. Reviewers consistently praise it as the standout cut, noting 'best steak ever' across multiple Google reviews. The chimichurri is fresh and herb-forward — not bottled, clearly made in-house.
Tips from diners
This is the cut to order if you're only trying one thing. It's leaner than a ribeye but more flavorful, and the value is unbeatable.
Call ahead to confirm they have Punta de Anca available — it's their signature, but occasionally sells out.
For those who prefer strip over rib, Corte Grueso's Sterling (their name for a prime NY strip) is a revelation. The meat is bright and beefy, with less fat than a ribeye but more texture than tenderloin. Grilled over charcoal, it develops a crust within seconds. One reviewer described it simply: 'It's delicious.' The meat speaks for itself — no fancy plating, no sauce beyond chimichurri.
Tips from diners
If you want the best value per gram, the Sterling often has better fat marbling than comparable cuts elsewhere at lower cost.
Argentine chorizo at Corte Grueso is a gateway to the asado experience. Thick, heavily spiced sausage is grilled until the casing splits and chars. Chimichurri is the only accompaniment. It's often ordered as a standalone before steak, or as part of a mixed grill. Reviewers note it's distinct from Colombian chorizo — more garlic, more smoke, more presence.
Tips from diners
Try this as a starter before steak — it's flavorful, fills you up moderately, and preps your palate for beef.
Corte Grueso's take on traditional asado — a spread of different cuts grilled together. The mix typically includes a large ribeye, Argentine chorizo, beef short ribs, and grilled peppers. Each element is cooked separately to its ideal temperature, then plated family-style. It's the restaurant's showpiece — meat arrives still sizzling, and the kitchen often tableside-portions. At around 35,000 pesos per person for 3-4 people, the value is remarkable.
Tips from diners
This is made for sharing. 3-4 people get a complete meal. One order can feed more if you add appetizers.
Request this in advance so the kitchen can time everything perfectly. It feels special and celebratory.
Short ribs at Corte Grueso are handled as a standalone steak, not a secondary item. Thick bones are grilled low-and-slow, developing a char on the outside while the meat stays pink near the bone. You eat them with your hands, tearing meat from bone. One reviewer called them 'worth the drive' — they've become a signature item for those in the know.
Tips from diners
This is a two-handed eat. Embrace the mess — wear a dark shirt and come hungry.
Corte Grueso (which translates to 'Thick Cut') opened with a single philosophy: serve oversized, high-quality beef grilled simply. Located in Indiana Mall on the outskirts of Medellín, the restaurant has become a destination for steak enthusiasts willing to drive for value. Reviews consistently call it 'the best steakhouse in Medellín' for its technique, portion size, and price point — 20-30% less than downtown competitors. The kitchen is open, allowing diners to watch skilled grill work.
Corte Grueso is off the beaten path (Indiana Mall), so walkins are possible on weekdays. Weekends require a reservation. The kitchen is very efficient — food arrives in 15-20 minutes.
You're likely to drive here for the reputation. Budget 45 minutes for the roundtrip drive from El Poblado. The food quality justifies it.
This steakhouse is 20-30% cheaper than downtown Medellín competitors with equivalent or superior meat quality. The value is the main draw.
Large parties love Corte Grueso — the open kitchen, the speed, and the value make it ideal for groups of 6-10. Call ahead for a big table.
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