We provide new taste experiences with steaks using the global Dry Aged fermentation technology
Sam's Steak House chef Serhiy Dzyubenko was looking for the best ageing period. Through experiments, he came to the conclusion that Ukrainian beef has the most saturated and balanced taste with a fermentation period from 50 days. During this time, the moisture evaporates from the meat, and the taste becomes deeper and more interesting.
That's why Sam's dry-ages all its steaks for more than 50 days to get the most tender meat and certainly the tastiest.
Special attention is given to steaks on the bone. When the bone is on the meat, it provides a wonderful aroma, juiciness of the meat and unique tenderness. This is why Rib-Eye Dry Aged bone-in steak is one of the most popular. However, the Chef of the restaurant recommends not to skip T-Bone and Porterhouse – they are also incredibly tasty with a delicate structure.
The oldest steakhouse in Kyiv ferments steaks on its own equipment. Here you can observe the process of fermentation Dry Aged steaks with your own eyes – the camera is installed in the main hall of Sam's. But is it worth reminding that it is better to try once than to see a hundred times.
We remind you that Dry Aged steaks are black caviar among steaks.
Book a table at Sam's Steak House at 37 Zhylyanska Street.
Legendary. Favorite. Meaty
+38 (067) 501 13 95
