In a destination where fine dining blends seamlessly with the beauty of the sea, I found something that redefined my culinary standards. What started as a simple plan to enjoy a nice dinner turned into an experience that completely transformed the way I understand meat. I tried the most exclusive steak in Cabo — a Jack’s Creek Wagyu — and discovered that not all cuts are served the same… nor do they taste the same.
This blog isn’t just about what’s on the plate — it’s about the entire experience. It’s about that moment when the dish arrives at your table and you realize that every detail was designed to make a difference. About the precision behind a perfect marbling. And about how, in places like Harry’s, fine dining becomes a multisensory journey where every bite carries history, technique, and emotion.
The Harry’s Experience: More Than Just a Dinner
Cabo San Lucas is synonymous with exclusivity — and Harry’s proves it from the very first step inside. The doors open to a space where contemporary architecture and noble materials create an elegant, serene, and immersive atmosphere. The clinking of ice at the bar, the soft music in the background, and the thoughtfully designed lighting set the tone for what’s to come.
The welcome is warm and personalized — you feel like you’re part of something special. Once seated, the texture of the tablecloth, the shine of the silverware, and a discreet yet refined centerpiece speak to an obsession with detail. The evening begins with a courtesy offering: freshly baked, delicate brioche bread served warm with artisanal butter that hints at the quality to come.
It’s an introduction that awakens the senses. The menu is more like a curated selection than a simple list of options. This isn’t just about choosing between meat or seafood — it’s about discovering a vision where every ingredient has purpose and intention.
Jack’s Creek Wagyu in Cabo: The Crown Jewel
Jack’s Creek Wagyu isn’t just any cut. It comes from one of Australia’s most prestigious producers, internationally acclaimed for its commitment to exceptional quality. Its Beef Marbling Score (BMS) of 8–9 guarantees a buttery texture, intense juiciness, and natural fat that melts beautifully with heat.
Harry’s is one of the few restaurants in Mexico certified to serve this elite beef. But it’s not just about offering high-end meat — it’s about honoring its origin, respecting its process, and preparing it with precision. Each cut is treated with the same care a sommelier would give a vintage wine: presented, explained, and cooked exactly to your preference.
I chose the New York Wagyu on Hot Stone — a cut served sizzling on a heated stone, accompanied by a truffled sauce with a subtle spicy kick, sesame seeds, and fresh scallions. More than a dish, it’s an interactive experience where the sizzle, the steam, and the aroma elevate every second of the ritual.
The Pinnacle Moment: When the Steak Arrives
When the Wagyu arrived, the entire restaurant seemed to pause. While Harry’s typically showcases its cuts on an elegant meat cart, this one is kept aside — its delicacy demands special care, only revealed once ordered. The presentation is minimal, as if letting the meat speak for itself.
The hot stone releases an immediate, rich yet clean aroma. The color, the sheen, the texture — everything hints at an unforgettable bite. The first cut requires barely any pressure; the fat melts effortlessly into the meat. The result is a deep, balanced flavor with umami notes that linger on the palate.
It’s a moment where the sensory meets the emotional. This is not just dinner — it’s a revelation of what a steak can become in the right hands.
The Perfect Pairings for an Exclusive Steak in Cabo
A steak like Jack’s Creek Wagyu deserves companions that enhance — not compete with — its brilliance. At Harry’s, the pairing experience is subtle and intentional. Depending on your preferences, classic spirits or a glass of structured red wine with integrated tannins are thoughtfully recommended.
To begin, I tried the Beef Tartare, precisely plated and balanced with bright acidity — the perfect opener. The Harry’s Olives offered bold, savory notes, while the Truffle French Fries added texture and contrast. To close, the Lobster Cannoli — a creative bite that fuses land and sea with elegance and grace.
Every element is designed to harmonize — not to impress for the sake of it.
Each visit to Harry’s is unique, but what lingers is the feeling of having lived something far beyond a meal. If you haven’t explored this universe of flavor and detail yet, we invite you to discover it for yourself.
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And if you’re in Cabo, reserve your table and taste what many call the best steak in town.
