Watching to a steak cook make you think and ask a lot of question. Just like watching to the stars. To feel the flesh sizzling, slowly changing color while the air is filled with that unmistakable scent, no it’s not magic, it’s science. And to clarify, we are talking about the Maillard reaction, probably the most important “among the stoves”, that mechanism that allows the perfect cooking of the steak, that allows a good browning and a soft and juicy inside.
The best “scientists” of Sardegna, the real experts in choosing the finest cuts, the most skilled in cooking and creating chemical reactions worthy of Louis-Camille Maillard in person are found in Ogliastra, Tortolì. They are ready to welcome customers at Ventuno Steakhouse, the best of its kind.
To better understand, examples of Maillard’s reaction are also: the good crunchiness of the bread crust and the browning of the creme brulé. But coming back to our beloved steak, the reaction needed to be perfect is strictly related to the heat applied and to the sugars and amino acids contained in a given food. The best meat, in order to obtain a perfect reaction, should have intramuscular fat and a homogeneous height.
Luca Piras, owner of Ventuno Steakhouse
There meat is the undisputed protagonist. A careful selection of the best breeders and a choice of Italian and foreign products of the highest quality, accompanied by cooking methods that respect and enhance the raw material, guarantee an unforgettable experience.
The fine Wagyu Kyoto Miyabi
The Maxi Costata (1Kg), the famous Fiorentina and the Tartare are the great protagonists of a menu that is characterized by a choice of meat cuts with high degrees of marbling and long periods of ripening.
Sakura Beef
Ventuno Steakhouse offers meats with a minimum maturation of 30 to 150 days. Thanks to this process, meat develops flavors and aromas, after a good cooking on a cast iron plate, it acquires an intense flavor, softness and unique taste.
Picanha’s Wagyu selection SWAMI
The carefully studied, experimented and perfected cooking method involves the formation of the crust on the grill. Then the large ribs are set aside near the grill in such a way that the heat penetrates into the meat in a slow and homogeneous way. When the steak has to be served, it is put back on the grill with a temperature of about 90 degrees to resume heat, then boned, cut into slices and recomposed. At this point the chosen cut is ready to be served: inside we find homogeneous temperature, measured with a thermometer, of 48-50 degrees, the perfect one.
Swami Beef. Its very accentuated marbling gives an intense taste and an unmistakable softness.
At Ventuno Steakhouse commitment and passion are the watchwords since 2019, the date when the restaurant, unique in its kind in Ogliastra, opened its doors. And since then the road traveled has led the steakhouse to place itself on the podium of the best of the island: many are the loyal customers, who arrive from the other side of Sardegna just to eat here. For them, the true lovers of matured and marbled meat from all over the world, the Club Ventuno has been created, an exclusive closed-number circuit that allows the few selected to taste rare meats from all over the world.