Steak, uncomplicated cowboys' dish, more captivating gourmets and is no longer considered to be stricly "man" meal. Where in Kiev they are serving the best fried meat recognized Katerina Lucina.
Height of the product in the gastronomic hierarchy usually depends on its "ritual": the more rules, requirements and serving items, the better. Steak in its original form - it is primitive food, even brutal one, but this is why it is so interesting. Now cooks obsessed with the good old dishes to help the modern technology transforming them into perfection with the distinctive flavor.
In all 24
In Goodman, a classic Steakhouse, belonging to the Moscow restaurants network, responsibly approached standardization process. The meat which is brought here is only Australian, after it passed a strict selection of 24 quality parameters. It is cooked in a special oven, and before serving temperature inside the steak checked with the special thermometer - the only way to guarantee the perfect degree of roasting.
For each type of meat wine is picked specially: if you do not dare to experiment, the recomendations are worth to concidering. Moreover, the staff sincerely wants to offer something new to the client. Someone may think that the waiter's behavior may seem a little crony, but it is - the network standards, and if you care about it, just tell them. They will leave you to enjoy the meat and wine, in peace.
Made in USA
In Sam's Steak House favored American "raw materials". Meat is maintained with the low temperature and a good convection from three days to four weeks - it darkens, becomes even more tender (steak from the perfectly fresh meat simply impossible to chew). Meat is cooked on an open grill - if you want you can personally control the process. Incidentally, in the ancient capital Steakhouse provides reduced "female" portions of steaks.
Tasting
To better understand the difference between meat from different countries, you can go on a comparative tasting in Soho. Here on one plate there are American, Australian and Ukrainian steaks in miniature. Having defined preferences, any of them also available in full-sized version. Pay attention to the steak "o-Puer" for the adrenaline followers: it is marinated in mustard and roasted in a crust of pepper, preserves juiciness of meat.
In glaze
In the menu the restaurant "Aprel" fried pieces of meat assigned to only one page. But in this case details are important: for example, and you can select the wood, which will roast a steak on. The chef suggests peach and cherry wood - they make the meat particularly fragrant, in addition, at your request steak will be covered with the special steak glaze, which imparts an exquisite oriental flavor to meat and juice will stay inside a piece of the restraint.
Another pride of the chef's of "Aprel" - a special Japanese sause. The sample brought back from Tokyo by restaurant owner Nikolay Tishchenko, and the cooks managed to expand the sauce ingredients and assemble again - in Ukrainian products. This unusual taste especially well with "Kobe" of marble meat. The restaurant promised that the list of steaks is about to appear delicacy Japanese beef wagui, the most expensive in the world meat. To get it, steers fed corn, watered beer and make it hydromassage.
Fact
Whatever the approach to cooking steaks from chefs various steakhouse, they all agree on one thing: cooked well done is unacceptable - it changes a good piece of meat to inedible sole.
Meat and wine
Chef of the Odessa "Steakhouse" Ivan Salnikov sees in steaks step toward to organic food and a wonderful excuse to spend time with good people. He even allows into his kitchen guests - during classes of cookery school Meat & Wine. During the joint preparation should be tasting the wine. Classes collect enthusiasts not only from Odessa - kiev and moscow citizes are also coming here. Other days you can simply enjoy a good meat and fresh salads.
Bazzar, November 2009
