Any suggestions for wood oven grill/roasted steaks and other meats in Southern Spain (Marbella, Cordoba, Granada, Ronda, Seville) or Barcelona?

Grilled or roasted steaks (oxen or veal only, no beef) are more popular in the north (Navarra, Basque country, Cantabria, Asturias and Galicia) then in the south, but you can find a few asadors in Andalucia.

www.diningsecretsofandalucia.com

The best chuletón (giant t-bone steak) comes from oxen raised in Galicia.

Oxen??? There was I thinking it was a bull/cow. In Spanish carne de vacuno.
Here in Galicia it is what the English speaking world calls beef which is cooked on a Churrasco.
Sometimes you may find an Argentinian style Asado.
You will find Galician style Churrasco style restaurants in Barcelona.

In Southern Spain beef is not as popular as in Northern Spain, but of course there are many places where you can have a nice t-bone steak. Look for restaurants with a Basque or Galician name...probably your best choice.

As for other meats, Spaniards believe their pork products are the manna described in Exodus. Finding Iberian ham will be fish + barrel + shotgun easy.

This Granada restaurant specializing in roast meats was recommended to me; they have some beef steaks, along with other meats.

http://www.realasadordecastilla.com/ingles/index.html

But it is true about the high quality of Spanish pork products....Iberian ham, in particular.

Not to mention the roast lamb..if you can find a good place for this, I would urge you not to miss it!

There's an Argentinian steak restaurant - Arcano - in the Born in Barcelona that we tried (and failed!) to find, which has good reviews on TA and yummy looking pics...

http://www.arcanobcn.com/

I guess you haven't dined at El Capricho in Jiménez de Jamuz (León) where oxen (Chuleta de buey) is a speciality of grill master José Gordon. The oxen comes from Galicia.

http://bodega-capricho.com/es/tienda/chuleta-buey

ROAST SUCKLING PIG - wonderful. Not sure if so much in the south but I know there are restaurants in Barcelona - Asador de Aranda? Also excellent roasted lamb. We had some delicious fish baked in a salt crust down south, you might want to try that.

yes you are right Robert, I have not been there.
The link you have given says nothing about where the meat comes from.
Besides Buey is not Churrasco which is the popular meat dish of Galicia.
One can pick what ever restaurant one wants as an example . But maybe WIKI is better here is the link to the description of Chuleta In Spanish: http://es.wikipedia.org/wiki/Chuleta
In English: http://en.wikipedia.org/wiki/Meat_chop I quote from the English version as you have compared this dish with a T-bone " but a T-bone steak is essentially a loin chop" So a Spanish version of a lion chop is: Chuleta de lomo http://es.wikipedia.org/wiki/Chuleta_de_lomo
I think you are getting your wires crossed somewhere, but it hard to say over a forum.

That search I carried out in small villages many years ago allowed me to learn a great deal about people, animals and the importance of the noble quality of things, character, climate, the sun, pastures, kind treatment and above all, the communion of these two species; man and ox.

That way I realised that the ox was not only a draft animal but much more; it was a companion, another member of the family. As a result, the family prepared a meal for its human members and a pot with potatoes, spring greens, flour and other vegetables for the ox. Even in very cold weather, the water was heated to allow the ox to drink. I observed that this care and affection had an extremely positive effect on the noble character of the animal and later, on the quality of his meat.

José Gordón

MENU EL CAPRICHO

Starter
Cured ox
Cured and seasoned beef tongue
Seasonal wild mushrooms
El capricho beef steak
Dessert

Price: 75,00 € / Person

Thanks everyone for your suggestions! A friend had recommended Meson El Sacristan while in Ronda for the steak he had and it will be closed on Wednesday which is when we will be there. Looking for a similiar experience!

For years they have cut the wrong end of the cow in Sapin. Unless someone specifically recommends a restaurant we avoid, beef, oxen, red meat.

We ordered oxen once in Spain; it was tough and nothing like beef in the US.
Order pork in Spain and you won't be disappointed.

Will you have a car?

Beef in the US is subpar compared to the veal and oxen you get in Spain. The next time you're in the neighborhood, you might what to try Restaurante MEATing in Madrid (www.restaurantemeating.com). Casa Nicolas (www.asadorcasanicolas.com) or Fronton de Tolosa (www.restaurantefronton.com) in Tolosa. Casa Julián (www.casajuliandetolosa.com) in Madrid and Tolosa. Azurmendi (www.azurmendi.biz) in Larrabetzu/Lezama. And lets not forget Asador Etxebarri (http://asadoretxebarri.com) in Atxondo, in the valley of silence.

In Ronda, you can try a Solomillo at the Restaurant in Hotel Don Miguel or Carmen la de Ronda. Rabo de toro will be on just about every menu in the area.

I like the Spanish chuletas de cordero. The thin, crisp, grilled lamb chops. Ask for ajo aceite ( aieoli) garlic mayonnaise, if you like Very tasty.