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Taipei restaurant perfects butter basted and salt-grilled steaks

Taipei restaurant perfects butter basted and salt-grilled steaks

2025-08-22

Have you ever tried butter-basted steak? One restaurant in Taipei has perfected the method, which involves pouring brandy and melted butter over the steak after it is served. The butter compliments the taste of the steak, making an ideal flavor combination.

This bone-in New York steak is grilled until the outer layer is crispy, then topped with a brandy and butter mixture after it is served.

The oil sizzles as it touches the ceramic plate, releasing a rich, buttery aroma. The drizzle of butter on the steak infuses it with a nutty fragrance for a unique flavor.

Tsai Shih-shang
Head chef
It is a mature meat, and the addition of butter really enhances its flavor.

In addition to the butter-basted steak, this restaurant also offers salt-grilled steak. This one is smoked with rosemary, thyme, and other herbs, bringing out its sweetness.

The rib-eye is pan-seared, then baked at 700 to 800 degrees, coloring its surface and keeping the center juicy.

In a cast iron pot, the chef puts rosemary, thyme, and other herbs over a bed of salt, which conducts heat to bring out the herbs’ flavor. The steak is smoked with the herbs for three minutes, allowing their flavor to seep in while leaving it medium-rare.

Tsai Shih-shang
Head chef
For the salt-grilled version, we use thyme, rosemary, anise, and black peppercorns to create a smoky aroma.

For a post-steak dessert, the chef drizzles Cointreau and caramel sauce over pancakes, topping it with ice cream for a delicious combination of hot and cold.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#steak #butter #butterbasted #saltgrilled #chef #restaurant #cooking #herbs #smokey #dessert #pancakes #icecream

滾燙奶油澆淋帶骨紐約客 "堅果.牛排香氣"甜蜜交織

2025-08-22

您吃過油淋牛排嗎 台北有餐廳,牛排上桌後,淋上白蘭地、和滾燙奶油,讓奶油和牛排香氣交織,味道如何一起去品嘗。

烤到外皮焦脆的帶骨紐約客,淋上白蘭地,和滾燙的澄清奶油。

一碰到230度的瓷盤,立刻茲茲作響,釋放濃濃奶香,油淋牛排讓奶油的堅果香,包覆牛排,激發不同香氣。

[[主廚 蔡世上]]
“它本身是一個熟成的肉,然後再加上奶油,是非常的增添它的風味”

再品嘗鹽燒牛排,經過短暫煙燻的牛排,表層染上迷迭香、百里香的草本香氣,襯托牛排香甜。

經過油煎的肋眼,送入700至800度高溫烤爐,讓表面上色鎖住中心肉汁。

師傅在鑄鐵鍋中,撒上粗鹽,迷迭香、百里香等香料,透過具有導熱效果的粗鹽,喚醒香料滋味。放進牛排,短暫煙燻三分鐘,讓香氣透入牛肉表層,熟度剛好3分熟。

[[主廚 蔡世上]]
“鹽燒的話我們是有百里香、迷迭香,還有八角、黑胡椒粒,去做一個煙燻香味的動作”

吃完牛排,來點甜點,薄餅吸收君度橙酒、焦糖醬,和冰淇淋一起入口,冷熱交織。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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