Great meat is easy to find in Spain, we are spoiled with fantastic chuletón steaks and amazing ibérico pork. The best quality cuts are prepared most simply, grilled, rarely a sauce in sight, allowing the meats to shine.  I have such great memories of simple Basque steakhouses or asadores, where the only thing on the menu is a great steak served with peppers, green salad and Rioja wine.  Restaurante Vaca Nostra in Madrid, takes the cult of meat in Spain to an even higher level.  An almost all-meat menu, with rare cuts of dry-aged beef and special artisanal lamb, a meat consultant to aid you in your selection, and a great supporting cast of starters, side dishes and wines to support your meat experience.  It can come at a price, depending on how far you let yourself go, but you will have an outstanding, truly carnivorous experience.