Dish of September - Friesian T-bone steak, Italy
Rare breed of greatest gastronomic interest are found around the world by our distributers special for the "MEAT" restaurant. This autumn, on the restaurant’s kitchen it was appeared an exclusive product, previously unfamiliar to even the most sophisticated frequenters of steak houses in Moscow: Friesian (Italy) T-bone steak.
In the past to try these steaks you had to have a trip to sunny Italy, but now this delicacy is available to the guests of the "MEAT" restaurant. Our waiters gladly talk about the gastronomic novelty and show the raw cut, specifying the desired weight of the future of steak, before sending it to the hot flame of the "Hosper." Medium or medium well is the best for Friesian beef, as gentle meat without any fat needs just a few minutes to be parched in the "Hosper" and to turn into a delightfully spiced, incomparably delicious steak.
In the past to try these steaks you had to have a trip to sunny Italy, but now this delicacy is available to the guests of the "MEAT" restaurant. Our waiters gladly talk about the gastronomic novelty and show the raw cut, specifying the desired weight of the future of steak, before sending it to the hot flame of the "Hosper." Medium or medium well is the best for Friesian beef, as gentle meat without any fat needs just a few minutes to be parched in the "Hosper" and to turn into a delightfully spiced, incomparably delicious steak.
