Dish of June - Ribeye, Holstein (France)
After losing America and Australia, Moscow beefeaters willing or not had to turn to Europe - and they were not disappointed. European beef breeds were not only tasty and varied but they also had a long solid several century’s history.
The "MEAT" restaurant was one of the first in Moscow that began to offer its guests steaks of famous European meat breeds: French Charolais and Limousin, Hereford Ireland as well as Chianina from Italy. And this summer it is a new, unique position in the “MEAT” restaurant: Ribeye steak made of French grass-fed Holstein.
For the Holstein Ribeye you should choose Rare medium, so that the meat baked on top turned out to be crusted, but is remained tender pink with aromatic juice inside. We can say that it is a perfect steak, which does not even require additions like salt or pepper. It is self-sufficient on its own; however, this fact does not deny the successful neighborhood with roasted garnish vegetables.
The "MEAT" restaurant was one of the first in Moscow that began to offer its guests steaks of famous European meat breeds: French Charolais and Limousin, Hereford Ireland as well as Chianina from Italy. And this summer it is a new, unique position in the “MEAT” restaurant: Ribeye steak made of French grass-fed Holstein.
For the Holstein Ribeye you should choose Rare medium, so that the meat baked on top turned out to be crusted, but is remained tender pink with aromatic juice inside. We can say that it is a perfect steak, which does not even require additions like salt or pepper. It is self-sufficient on its own; however, this fact does not deny the successful neighborhood with roasted garnish vegetables.
