What Sets Our Meat Apart
Not all restaurants in Oia serve great meat. We have plenty of restaurants with steaks on the menu, probably just because they feel that they have to. An unexceptional cut, cooked on a flat grill, served with fries, the usual suspects. Not really what we are about. Here, if you actually care about your food, you will be well rewarded. If you’re one of those people that has noticed the difference between a 30 day dry-aged and a 60 day dry-aged steak for instance, this is the part of our menu for you.
Our meats at Oia Gefsis are carefully chosen and we deliberately keep the options few. We do not have twenty cuts of beef on the menu. We have a few.
Every cut we serve — origin, ageing, weight, pricing. See for yourself.
// PREMIUM MEAT CUTS
What We Serve
The star of the show is our 60-day dry-aged Black Angus Rib Eye. We find the optimal balance between tender, juicy and intense flavour when we age our beef to sixty days. 60 days is an extremely long time to age beef. Most restaurants stop at 21 or 28 days as it’s more practical and cost effective. After 60 days, the structural moisture has been totally drawn out of the meat, the enzymes have broken down the proteins and you’re left with nothing but concentrated flavour in abundance – a characteristic that younger cuts just can’t match. It is by far our patrons’ favourite cut of beef.
Sometimes, guests would order both the strip and the tenderloin and we thought “why not just give them the whole experience?”. So we have the Porterhouse Steak, which we also offer 60-day dry-aged. This cut is for guests who want to try both the strip and the tenderloin in one piece. It’s priced per kilo as the size of the cut can vary and we’ll let you decide on the portion you like best.
The Picanha — 30-day dry-aged, all the way from the USA. Our staff say it’s our most Brazilian cut of meat, even though it’s not even from here! Brazilian Butchery trained, our chefs can turn this into something truly special. Fat cap on, perfectly seared and big portions. You might have to ask our staff to explain what it is and why the rib eye gets more attention, but the Picanha is just as good if you like beef, we promise!
Leaner and clean in flavour the New Zealand Striploin is grass-fed. There is a noticeable difference to the American cuts – they are lighter in texture and are underscored by an inherent sweetness. This sweetness can be complemented with a simple Greek salad or with grilled vegetables.
Every week we bring in Iberico Pork Chops, which are from the same black Iberian pigs that make the renowned Jamon Iberico and Prosciutto di Parma. What makes these pigs so special is that they are feed a diet of acorns for the last 1/3 of their lives. This gives the fat of the pork a very distinctive nutty and sweet character. We serve these huge chops as a single serving which is a complete reset on what you thought you knew about pork. Its completely different.
Premium Lamb Shoulder, Locally sourced, slow cooked, charred and served with sautéed wild greens. This cut of meat is often considered the most Greek one you can get. This is our premium cut of lamb shoulder makes that possible.
The Kagoshima Wagyu A5 is probably one of the rarest and most extravagant steaks you can get. It’s Japanese, and we’ve confirmed with multiple sources that it really is A5 grade – the highest marbling score you can get. We’re serving it as a striploin, and pricing it by the 100g because you really want to savour each bite and enjoy every morsel. The fat in the steak melts at body temperature, which is why it just melts in your mouth. If you’ve never had real A5 Wagyu before, this is a good place to try it out.
How We Handle Premium Meat
The star of the show is our 60-da We don’t cook these cuts in the same way as everything else. Each one has a different temperature, a different resting time, a different way of being cooked. The rib eye needs a high temperature and a lot of patience. The Wagyu needs the least amount of intervention possible – less heat, less time and less interference. The lamb requires slow, low charcoal.
Our kitchen handles premium meats with the care they deserve. No exceptions. If you have a preference on doneness, we’d love to hear it, but the staff has cooked enough steaks to give us an opinion on the optimal temperature to bring out the hidden virtues of each cut.
In our kitchen, the premium cuts of meat are accompanied by the most precious ingredients. From the first egg of the morning to the last drop of Mavrotragano wine of the evening, all ingredients are treated with respect by the chef and the entire kitchen team of Oia Gefsis.