Quebracho Book a table
Glowing hardwood embers Thick raw ribeye steaks on a white plate Cut quebracho log with a deep red heart Loins hanging with paper tags in an aging room Cowboys holding a herd in Texas, around 1890 Flank steak and chorizo on an open grill A 1927 chart of beef cuts Texas longhorn grazing in dry grass Short rib and chorizo on a board Dry-aged loins on a rack Stacked beams of red quebracho wood Asado with firewood on a homemade grill A dry-aged rib loin on paper Longhorn steer by a ranch gate Glowing hardwood embers Thick raw ribeye steaks on a white plate Cut quebracho log with a deep red heart Loins hanging with paper tags in an aging room Cowboys holding a herd in Texas, around 1890 Flank steak and chorizo on an open grill

Quebracho steakhouse

A wood-fire steakhouse in East Austin: forty seats around one 12-foot grill. Dinner Tuesday to Sunday from 5:30.

Book a table

Welcome to Quebracho

Dinner around one fire

One wood, hard enough to break an axe. One twelve-foot grill, lit by hand every afternoon. Forty seats around it, Tuesday to Sunday from 5:30.

From the fire

The signature cuts

  • Two thick raw ribeye steaks on a white plate

    Ribeye, 45 days

    Cut from the oldest loins in the room, seared at the hottest end of the grill.

    18 oz · $68

  • A bone-in rib hanging in the aging room

    Tomahawk, 60 days

    Two each night. Deep, nutty and almost blue cheese at the edge. Order it when you book.

    38 oz · $165

  • Dry-aged loins resting on a rack

    Porterhouse for two

    Strip and tenderloin on one bone, aged 35 days and carved at the table.

    40 oz · $142

  • Vacío cooking on an Argentine barrel grill

    Vacío

    Flank, the Argentine way: coarse salt only, two hours at the cool end of the grill.

    14 oz · $38

  • Short rib and chorizo resting on a wooden board

    Short rib asado

    Cut across the bone in strips, three hours over low embers, finished with salsa criolla.

    $34

Beef loins hanging with handwritten paper tags

Behind the bar

The aging room

Every loin hangs in a glass room at 34°F with its own paper tag, and nothing leaves it before day 28. Pick a cut and how long it has hung to read its tag.

Cut
Days in the room
Ribeye45 days From Brazos Bend, loin 245 Hung 45 days ago Weight lost 18% Tastes of roast walnut, butter, a little funk On the plate 18 oz · $68

Twelve seats at the grill

The counter

Sit at the counter and the cooks finish your steak in front of you: seared over quebracho embers, sliced, salted and served on warm stone. Quebracho, “the axe-breaker”, is a hardwood from northern Argentina so dense it sinks in water. Nothing here touches gas.

2×
as long on the fire as oak
12 ft
of grill, fed by hand
40
seats in sight of it

Less than 200 miles from the grill

Three family ranches

  • Brazos Bend

    Washington County

    Angus

  • Pecan Creek

    Llano County

    Hereford

  • Harte family

    Mason County

    Wagyu cross

Grass-raised, grain-finished. We buy whole loins, never boxed steaks, and hang every one ourselves.

An asado cooking over firewood on a homemade grill

Private dining

The whole fire, for your table

Take the twelve seats at the grill counter, or the whole room for forty. We cook a full asado, from chorizo to the tomahawk, and pour from a list chosen for the night.

Ask about private dining

Reservations

Reserve a table

Tell us the night, the time and how many of you. We reply within the hour, 2 to 10 pm.

The request opens in your email app, already written. Or write to table@quebracho.example.

Find us

1418 East 7th Street
Austin, Texas 78702
(512) 555-0148

Hours

Tuesday to Thursday, 5:30 to 10
Friday and Saturday, 5:30 to 11
Sunday, 5 to 9 · Monday closed

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