Our Steaks
Russia, grain fed 180 days, Black Angus
Marbled ribeye steak taken from the rib section
Recommended wine:
Herederos del Marques de Riscal Reserva Rioja
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This marbled beef steak contains a lot of intramuscular fat, which makes the meat tender and very succulent. Recommended degree of steak doneness:medium, medium well Dense wines with a distinctive, solid taste and a long finish with velvety tannins and balsamic overtones are a perfect match. Herederos del Marques de Riscal Gran Reserva |
Argentina, grass fed, Black Angus
Succulent steaks with a wholly unique “beefy” taste taken from the rib section
Recommended wine:
Finca Flichman, Malbec Reserva
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Grass fed beef has a uniquely natural “beefy” taste, and the intramuscular fat makes it both succulent and tender. Recommended degree of steak doneness: medium, medium rare Full-bodied wines with a concentrated flavor, soft tannins and berry overtones will emphasize the meat’s distinctive taste. Finca Flichman, Malbec Reserva
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Uruguay, grain fed 50 days, Black Angus
Lean meat with a delicate flavor taken from the rib section
Recommended wine:
La Montesa Palacios Remondo
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One of the leanest types of ribeye steaks with a delicate flavor and subtle aroma. Recommended degree of steak doneness:medium, medium rare Wines with a solid taste, moderate tannins, fruit overtones and a long spicy finish are a perfect match. La Montesa Palacios Remondo.
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New Zealand, combination of grass and grain diet, Black Angus
Succulent steaks from New Zealand with a rich taste taken from the rib section
Recommended wine:
Estate Vineyards Syrah TeMata
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The rich taste of this succulent and rather fatty steak from New Zealand lends itself well to the dense and distinctive taste of wines with velvety tannins and a long finish of black pepper. Recommended degree of steak doneness: medium Estate Vineyards Syrah TeMata
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Uruguay, grain fed 50 days, Black Angus
Tender, lean sirloin taken from the most valued and gourmet of cuts
Recommended wine:
Gevrey-Chambertin, Bouchard pere et fils
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The tender tenderloin taste can be highlighted by a light or moderate wine with a delicate, refined flavor. Recommended degree of steak doneness: medium rare Gevrey-Chambertin, Bouchard pere et fils
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Uruguay, grain fed 50 days, Black Angus
Striploin is taken from the short loin section, and the meat has a distinctive taste and flavor
Recommended wine:
Chateauneuf-du-Pape Domaine La Roquete
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This steak is made from a rather lean cut that has fat only on the edge. Compared to ribeye, the fibers are bigger and there is less marbling. This is what makes the structure denser and the taste more distinctive. Recommended degree of steak doneness:medium rare Wines with a strongly marked structure and a long finish are a perfect match. Chateauneuf-du-Pape Domaine La Roquete |
Russia, grain fed 180 days, Black Angus
Marbled bone-in steak taken from the rib section
Recommended wine:
Syrah Le Pousseur. Bonny Doon Vineyard California
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This incredibly flavorful bone-in steak weighs between 800-1,300 g and is intended for 2 people. Recommended degree of steak doneness:medium, medium well We recommend pairing it with wines that have a complex and balanced taste, spicy finish and smoky overtones. Syrah Le Pousseur. Bonny Doon Vineyard California
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Russia, grain fed 180 days, Black Angus
Big T-bone steaks made of beef cut from between the back and the loin
Recommended wine:
Angel's Share Two hands
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T-bone steaks combine 2 types of steak connected by a bone: striploin surrounded by a layer of fat, and tender lean filet mignon. Recommended degree of steak doneness: medium, medium well We recommend pairing it with wines that have a distinctive flavor, overtones of fruit and spice, round tannins and a long finish. Angel's Share Two hands
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Russia, grain fed 180 days, Black Angus
Steak made from lean and moderately tender meat and taken from the rump
Recommended wine:
Chianti Classico Il Grigio Reserva
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Sirloin steak has rather big, but very tender fibers and a concentrated “beefy” taste. Recommended degree of steak doneness: medium, medium rare The standout meat flavor can be highlighted by middle-bodied wines with a distinctive taste, notable tannins and a long finish Chianti Classico Il Grigio Reserva
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Australia. Tender lamb meat under 1 year old
Recommended wine:
Aloxe-Corton Olivier Leflaive Freres
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Wines with velvety tannins and oak and berry overtones perfectly complement this tender and flavorful rib meat. Aloxe-Corton Olivier Leflaive Freres |
Uruguay, grain fed 50 days, Black Angus
Whole beef sirloin
Recommended wine:
Cune Imperial Reserva Rioja
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Tender meat with a refined flavor and a less distinctive beef content than in other steaks. Recommended for groups of 3-4 people. Wines with a strong, but refined taste, soft velvety tannins and a long finish with fruity and spicy overtones highlight the tenderness of the meat. Cune Imperial Reserva Rioja |
Filet mignon, ribeye, calf rib roast, striploin, lamb rib roast
Recommended wine:
Brunello di Montalcino Castello Banfi
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Wines with a velvety, warm and slightly refreshing taste, fruity overtones and a long finish are a perfect match. Brunello di Montalcino Castello Banfi
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