Lust for blood: the best steakhouse in Moscow

Meat lovers always choose a three-muscle rib-eye steak. Why? Because each muscle has its own texture and taste. Do you know how to identify a three-muscle rib-eye steak? Not yet? See this video to see the answer.

How about Wagyu beef? Have you tried it? Steak lovers say: it’s insanely tasty meat. Steak lovers insist: at least once in a lifetime it’s worth having a Wagyu beef.

Don’t forget to turn on English subtitles!

“Zhazhda Krovi” (translates as “Thirst for blood”) — is the authentic steakhouse in Moscow where you can try local Russian beef, real Wagyu, Argentinian beef, fantastic burgers and much more.

Brand chef Pavel Potseluev is a true connoisseur of Russian prime beef. He is a passionate person who will tell you a lot of secrets about aging steaks, and cooking steaks.

People at TripAdvisor say that they are serving the best steaks in Moscow. So we decided to check it out. And yes, the 30 dry-aged steaks (local, Russian, beef) are fabulous.

We can guarantee: Zhazha krovi will be the best steakhouse of Moscow in 2020. Must-visit restaurant if you are in Moscow.

In this video:

How to choose the best Ribeye cut

Lifehack — how to cut burger buns.

Restaurant’s website — https://zhazhdakrovy.ru

tags: dry age, Wagyu dry aged steak, dry age steak, dry age beef, dry age steaks, spinalis dorsi, longissimus dorsi, multifidus dorsi, three-muscle steak, Wagyu beef, Pavel Potseluev, Павел Поцелуев, Жажда Крови, Стейки, Жажда Крови Москва, Zhazhda Krovi Moscow, zhazhda krovi

The most valuable is not this side. But the other one. And that’s why. This is the spinalis dorsi muscle. This is longissimus dorsi. And multifidus dorsi. If we look at this side of the cut. We’ll see only one muscle. Here it is… The big one. Meat lovers always choose a three-muscle steak.

Each muscle has its own texture and taste. It’s own features. This dry-aged steak is covered with a white membrane. It’s dry-aged for 60 days. Meat, as well as good wine, needs to age. When the steak matures, the taste becomes more intense. Meat looks so pretty…

I admire it. This is a real work of art. Ribeye steak that we have cleaned. A little seasoning. Little bit. I salt at the very end. Let’s grill it. We cook a steak of this size in a Josper oven for 6 minutes. Until it becomes medium-rare.

What a flame! This is the fat dripping from meat. Just look at this. I shift the meat to the side. The most important thing is to cook steak at a high temperature. Beef loves it. Wonderful dry-aged ribeye steak. Matured for 30 days. This chamber has optimal conditions for aging steaks.

Constant temperature: 2 degrees Celsius above zero. Constant humidity — 75-85%. And ventilation. These three factors have a good effect on the maturation of meat. Steak loses moisture but does not dry out. The steak was cooked in a Josper oven at a very high temperature. I added olive oil, thyme, salt, and pepper.

All you need to do is cut and see if it’s perfectly cooked. Then just enjoy the taste. We sell 800-900 kg of meat per month. It’s about 2500 steaks. This is a good number for a restaurant with 65 seats. Japanese-style Wagyu beef with Kobe sauce. This is very tasty. Japan is beyond comprehension.

I am in awe of Japan. At least once in a lifetime, it’s worth having a Wagyu beef. It is completely different. Here is a real delicacy: marbled beef from Japan. This is one of my favorite steaks: New York, A5 category. Insanely tasty meat.

We cut the steaks very thin for quick grilling. The Wagyu beef is cooked very quickly and never in a Josper. You grill it for 30 seconds on each side. And you have medium-rare. Very tasty. This is our CEO classic burger. Served with french fries. Cucumbers, tomatoes, cheese, marbled beef.

And homemade bun with our logo. We cook it in Josper with love. Bon Appetit. Our date pie with yogurt cream. Caramel fried pecans and caramel sauce. A lot of meat on the menu, a lot of communication. Chef’s table and an interesting menu.