HIGH QUALITY STEAKS, DRY AGED FOR 7 WEEKS
IN OUR OWN DRY-AGING CABINET.
Therefore in 2010 in KOGO we started offering steaks with the classification of USDA Prime which are still very popular. Yet we wanted a real steakhouse and spent several years searching and enjoying tasty steaks. The best of what we found is in our D.STEAKHOUSE. We believe that ...
MEAT QUALITY IS AFFECTED BY ITS ORIGIN: RACE, NUTRITION, CARE AND AGE
DIFFERENT TYPES OF STEAKS GIVE DIFFERENT TASTE EXPERIENCE
DRY-AGING IMPROVES THE FLAVOR AND TENDERNESS OF THE MEAT
CHARCOAL GRILL BAKED EXCEPTIONAL STEAKS
STEAK IS GREAT WITH TASTY WINE AND GOOD SERVICE
1/ MEAT QUALITY IS AFFECTED BY ITS ORIGIN: RACE, NUTRITION, CARE AND AGE.
Therefore five types of meat were selected ranging from the very poor quality to a pronounced mottling. Each from other breed, from other part of the world, with a different way of feeding and of other age at slaughter, but in our opinion the best in its category. Only meat with pedigree from farms that we really visited is offered and of which we exactly know what pasture the cattle was grazing on, which food the cattle was fed and how it was treated at slaughter. The meat is purchased from farmers and slaughterhouses directly without intermediaries, the meat is processed and let ripe on our own thereby gaining control over its path all the way from the source to your table.
2/ DIFFERENT TYPES OF STEAKS GIVE DIFFERENT TASTE EXPERIENCE
Therefore steaks offered are of various steaks taste, juiciness and texture. These characteristics are also influenced by the type and origin of meat steak, the so- called cut, storage and cooking. Carriers of flavor and juiciness are mainly fat islands between poor fiber (marbling) which "poured" into the meat during grilling, but also various amino acids and carbohydrates that turn into delicious brown crust. Research has shown that the roasted steak may contain up to 340 different flavoring substances (red wine contains 386 of them and how widely they are written about!).
3/ DRY-AGING IMPROVES THE FLAVOR AND TENDERNESS OF THE MEAT
Therefore there is an in-house dry-aging refrigerator at the D.STEAKHOUSE which is used to let the meat ripe for 6 weeks under the strict control of temperature and humidity. Dry-aging is a complex biochemical process, suitable for meat on bone with higher fat content. During that period “dry 'meat bacteria produce enzymes that break down a part of the protein fibers meat, so the meat stays softer. The meat may loser up to 20% water giving it more concentrated flavor, but raising its price due to the weight loss.
4/ CHARCOAL GRILL BAKED EXCEPTIONAL STEAKS
Therefore charcoal grill is used which may reach temperature up to 500 degrees Centigrade and roast a steak in within minutes. A special type of bio Argentine steak charcoal gives the meat a delicate smoky flavor. Grill and oven charcoal in one, was developed in Barcelona is now used in the world's best restaurants. Get one was what personally recommended us to do the well-known British chef Hestia Blumenthal who uses the appliance it in his 3 Michelin-starred restaurant The Fat Duck. The grill that we have is the only one in Slovakia.
5/ STEAK IS GREAT WITH TASTY WINE AND GOOD SERVICE
Therefore there are regular trips with our sommelier to look for the most delicious wines from not just the famous and large producers, but also from small and interesting winemakers. Only experienced, middle-aged, “old school” personnel is selected to work at our steakhouse. Those people know that hospitality is not just a word, but the way of life.
Every steak in our steakhouse is different, and we hope that you will find your favorite one among them your: a tasty, juicy and perfect one!
Dalibor and Zuzana Gergeľ
High-quality meat of different style is offered which means it is the best product in its category. Hormones- and antibiotics-free, from farmers and slaughterhouses personally selected to make sure that we know about how the cows were bred and fed throughout their life.
Quality of steak is also affected by the CUT, e.g. which part of the cow/which muscle it comes from. Tender meat used for our steaks usually comes from the parts that do not work much and do not have strong tissue.
We are the only ones in Slovakia to dry- age the beef in our in-house dry-aging cabinet for 6 weeks. During the process,meat bacteria produce enzymes that decompose some of the fibers and the meat is then more tender and flavorsome.
Meat's own enzymes turn a part of protein fibers to tasty amino acids and glycogen to glucose which makes the meat tastier. A part of elastin and collagen fibers is disturbed, so the meat is then finer. Evaporated to about 10% moisture, so the meat is less specific. As about 10% water is lost, the meat tastes more concentrated.
Our steaks are grilled on argentine bio coal with temperature of 375 ° C up to 400 ° C, to keep the taste juiceness inside. The coal makes the steaks taste delicately smoky.
We love wine and that is why we travel with our sommeliers Peter and Jaro around the world in search of the best wines from renowned vineyards and small interesting producers alike. Unsurprisingly, the focus is on wines that fit the steaks best. You will find our recommendation further in the wine list.
The gourmet club was established for regular D.STEAKHOUSE clients. It is inspired by the tradition of English gentlemen clubs that started to evolve in the 18th century. First steak club in the world, The Sublime Society of Beef Steaks, was established in London in 1735 and there were only 24 members that named themselves “The Steaks”. King George IV. must have waited for the membership for 3 years!
1/ Members of the steak & wine club participate in the common club nights to have an opportunity to taste a new kind of delicious food (usually steak) and a delicious drink (usually wine).
2/ Club evenings are held on a monthly basis. Number of people for dinner is limited by the capacity of the D.Steakhouse.
3/ A member of the steak & wine club may bring one paying guest to a common dinner.
4/ Once a year the club holds an annual dinner involving the participation of permanent members of the club. Only steaks, fries and red wine are served then, no vegetables are allowed.
5/ Members of the Steak & wine club may bring their own bottle of wine to D.Steakhouse every Monday. They will be charged corkage of only 5 euros / bottle.
6/ Members of the Steak & Wine Club buy wine, drinks, cigars and other goods at discounted prices.
7/ Members of the Steak & Wine Club are entitled to have a presentation in the regular magazine of the Steak & Wine Club published every 3 months.
8/ "No Fidos inter Amicos sit qui dicta foras eliminee", which can be loosely translated as: "What has been said among friends in the club will remain among friends in the club."
If you are interested in membership in the Steak&Wine club, please contact us at: firstname.lastname@example.org or fill out a questionnaire that will willingly be provided by our staff. The highest number of members is 100.
You will find us on the 1st Floor over the KOGO restaurant on Hviezdoslavovo 21, Bratislava. The entrance is situated in the passageway between Hviezdoslavovo 21 and Panská 13.
We are open daily from 11 a.m. to 12 p.m. or until you like the food served. The closest parking is at Hotel SAS Radisson Carlton.
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Our steakhouse is a part of the KOGO HOUSE.
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