Great Steak, No Bull
The first Goodman steak house opened up in Moscow in 2004. With 14 years of experience, they claim to know their meat to the bone and we believe them.

by Anna Timokhovitch
As the Moscow Times Club diners gathered on the second floor, at 31 Novinsky Boulevard, in the Novinsky Passage, a large business and shopping center in Moscow, we had a chance to look around this meat emporium.

A classic steak house "look" and cigar lounge vibe with sultry lighting, rich brown tones and dark wood. There are comfortable leather booths to sink into to enjoy your filet mignon and a bar embellished with bronze bull heads to sip away on a beer with your colleagues after a hard day's work.
As we walked around it was impossible not to notice the glorious meat maturing on display.
Photograph: Polina Shefter
Goodman were the first in Russia to use a dry-aging chamber to mature their meat. The process of dry aging is complex and expensive.As a result, the meat loses up to 60% of its weight and storage time becomes much shorter. Why do they do it? Because the beef acquires an unusually rich taste, for which it is world renowned.

To release the exquisite taste of the steak and to achieve the perfect brown crust, steaks are prepared in a special charcoal Josper oven, rather than an open flame grill.
As we munched on our entreè, a Duck à l'Orange salad, we were treated to a delightfully informative master class and fun quiz by Goodman's Chef Svetlana Kochetkova. We learned that a steak should come from a grain fed, Black Angus bull from Scotland, that the fattiest cut is the ribeye, that the meat should be matured in a vacuum for 21 days. The steaks are cooked at 300 degrees.

When the ribeye and mash arrived we promptly cut it in half to stop it from cooking further as we had learned in the master class. The quality of the meat and the taste were superb. Dessert soon followed with two scoops of Movenpick ice cream which is always a clear winner at any gastronomic event.
Photograph: Polina Shefter
Goodman Steak House
+7 (495) 210 1 210
Novinsky Boulevard, 31
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сommunity@themoscowtimes.com