Choose a great steak according to your taste
We strive for each steak to be the best one you have ever eaten
Not only tasty but also healthy
Not each cattle breed is suitable for quality steaks. You will certainly not find it in Slovak cattle houses. Such breeds usually spend all their lives free on pastures. Cows are not milked because they feed their calves for more than half a year. The calves are very happy and healthy, just like their mothers. As they become mature later, the surplus fat has no time to become deposited in them. The meat that will find its way to your table is therefore tender and healthier than you are used to.
You will recognize the difference
The meat aging process is the key to the final quality of the meat, its tenderness, juiciness and taste. In Slovakia the meat is usually made frozen and in principle it is not released for distribution earlier than the third day after slaughter. On the contrary, the meat used for making juicy steaks at the Upside Down is brought directly from foreign sources where it goes through the so called wet-aging process, meaning that in the course of the transport lasting for a few days the steaks are wrapped in vacuum sealed bags. In the mean time, the natural enzymes act to increase the tenderness of the meat while its taste stays neutrally fresh. As the meat is allowed to sit in its own juices, it becomes juicy and tasty. If you have already had a steak - whether the Argentine, Scottish or the American one - at our place, you will surely agree that meat aging renders steaks their unique taste.
Ways of cooking beef
At our restaurant we recognize six ways of cooking steaks:
Extra-Rare or Bleu Rare
Cooked very intensively and quickly, the inside is barely warm - of the human body temperature – raw and red.
Medium
Medium cooked; the center of the steak is hot and firm, of reddish-pink color and bloodless, while the outside is roasted gray-brown. Ranks among the most wanted steaks at our place.
Rare
Slightly cooked, seared on the outside, center still red, temperature of about 42 degree Celsius. When pressed, clear red juice runs out.
Medium well
“Almost done“, well cooked, color of the meat is brown from outside towards the center, the middle being warm and solid, still having a hint of pink, however, not so juicy anymore.
Medium rare
Medium bloody, dark-brown on the outside, gray-brown towards the middle, the center being soft and pinkish. If properly cooked, it ranks among the best steak delicacies.
Well done
Very well cooked, having solid and warm center, looks and tastes drier.Types of beef
Rumpsteak
Rumpsteak is cut from the rump of the animal. Only its small portion is suitable for grilling. If grilled properly, it has excellent flavor, however, it may seem tough to some customers.
Tenderloin
The tenderloin runs along either side of the spine and is usually harvested as two long snake-shaped cuts of beef. The fillet is considered the most suitable and also the most prized beef meat for steak cooking. This muscle tissue does very little work, so it stays unbelievably tender.
Sirloin
The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. The sirloin is divided into several types of steak. The most frequent cuts used for steaks are: T-bone, Entercote, Rib-eye, Porterhouse and Sirloin. The given steaks are characterized by their tenderness, while each of them features its own unique and distinctive taste.
