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There are dishes that go beyond simply satisfying hunger, becoming true culinary masterpieces. Steaks from Beef&Cake are one such example. We have embodied the philosophy of fire, smoke and aroma in every cut. As a result of our meticulous work with premium beef, your tables are served with perfect steaks with ideal taste and texture.
Premium steaks on the Beef&Cake menu
Every steak on the Beef&Cake menu is carefully selected.
Ribeye, Ribeye Prime, Ribeye Dry-Aged and Tomahawk
These steaks are obtained from the longest muscle in the back, which has optimal characteristics for cooking.
Ribeye is the benchmark for premium steaks. It is cut from the thick edge (rib section, from 6 to 12 ribs). Its main advantage is its high degree of marbling, i.e. the presence of thin fat streaks inside the muscle fibres. During heat treatment, this fat melts, saturating the muscle fibres and ensuring maximum juiciness and tenderness.
Ribeye Prime is the highest quality category of beef according to the US Department of Agriculture (USDA) classification. The fat in this steak has an extremely low melting point, so it melts almost instantly, creating a ‘melt-in-the-mouth’ effect.
Ribeye Dry-Aged. This steak is fermented in a special chamber with controlled temperature and humidity for 21-45 days. During this time, its flavour becomes more concentrated and deeper, and its texture becomes more tender.
Tomahawk is essentially the same as Ribeye, on a long, trimmed rib bone that resembles the Indian axe of the same name. Although some consider the bone to be merely a decorative element, it also serves a culinary function: it acts as a heat insulator, protecting the meat from drying out and promoting even heating.
Striploin and T-bone
Striploin, known as ‘New York’, has denser fibres and less marbling than Ribeye. Its distinctive feature is a thick strip of fat on one side. When fried, it protects the meat and enriches its flavour. We serve this steak with aromatic Café de Paris butter, a complex blend of herbs and spices made according to a secret recipe.
T-bone is a unique steak that combines two types of meat separated by a T-shaped lumbar vertebra bone. On one side is the textured striploin (Longissimus dorsi), and on the other is the tender filet mignon (Psoas major). Cooking requires a high level of skill due to the different structures and cooking times of both parts.
Filet Mignon and Chateaubriand
Filet Mignon is a small but thick (5-8 cm) steak cut from the narrower part of the tenderloin. Due to its minimal fat content, it has a delicate, refined taste. Its main value is its exceptionally tender texture.
Chateaubriand is the central, thickest part of the beef tenderloin. It is traditionally cooked whole and served for two. It has the same tenderness characteristics as Filet Mignon, but allows for the perfect contrast between a crispy crust and a tender centre.
Flank and Rack of Veal
Flank steak is cut from the abdominal wall muscles. It has large, pronounced fibres and a rich beef flavour. To achieve tenderness, we use the sous-vide technique — low-temperature cooking in a vacuum. This method allows the connective tissues to soften without losing their juiciness. The final stage is quick frying to form a crust (Maillard reaction).
Veal rack is the rib section of a young animal (6-8 months old). The meat is light in colour, low in fat and has a very delicate, milky flavour.
Pepper Steak
The essence of this culinary technique is to create maximum flavour contrast. The steak is generously coated in coarsely ground or crushed pepper and fried over high heat. The hot, spicy, aromatic pepper crust creates a powerful counterbalance to the rich, fatty and intense flavour of the ribeye. The sauce that accompanies this steak is usually a classic creamy pan sauce.
Your choice at Beef&Cake
Every steak on our menu is a product selected according to strict quality criteria and prepared in compliance with all technological standards.
Book a table to personally appreciate the skill of our chefs. Phone: +380678681515.
Every steak on our menu is a product selected according to strict quality criteria and prepared in compliance with all technological standards.
Book a table