關於 best dry aged steak ，我們在網路上蒐集到這些相關的討論、資訊與評價

🍴HẸN HÒ LÃNG MẠN STEAK NGON ĐÊM NOEL
🏠Le Steak
📍221 Nguyễn Công Trứ Q1
💸 ~ 200k 1 người
Thề chỗ này best hẹn hò luôn, mọi người hay hỏi mình chỗ nào hẹn hò lãng mạn thì save liền quán này đi. Quán gì mà xinh xắn xỉuuu, xinh từ bàn ghế, decor cái gì cũng đẹp, bếp mở luôn nhe. Tụi mình được giới thiệu loại steak làm từ bò Dry-aged beef xịn lắm, Bò được quét bơ và ủ lạnh, với độ ẩm cố định trong vòng 28 ngày, làm cho thịt mềm hơn, hương vị đậm đà và ngon hơn bò thường nhiều lần, phần bò được kèm 2 loại sốt là nấm và BBQ, thêm một ít muối hồng, thề cái muối ngon cựccccc, vị mặn vừa phải, bò chế sốt xong chấm miếng muối, bá cháyyyy :)) Gọi thêm phần Salad Cá hồi xông khói và Ốc bươu chiên giòn sốt ngò gai , và 1 phần Mì ý dẹt Carbonara . Sợi mì ý là sợi mì dẹt, hông phải sợi tròn ngen, sốt là sốt phô mai, trứng và kem tươi cực kì thơm béo luôn, mì thấm đều sốt, ăn cùng thịt xông khói 👍 Món Ốc Bươu thì rất lạ, thịt ốc nhồi được chiên giòn rụm, chấm sốt ngò gai . Món này lần đầu tiên mình được ăn luôn, vị thơm thơm, không đậm đà lắm nhưng nên thử cho biết nha. Nói chung là ăn xong ưng cái bụng thiệt sự. Phục vụ cũng nhiệt tình dễ thương. Save liền nha mọi người !
Xem thêm các quán cùng quận tại #ansapquan1
Nhớ hashtag #ansapsaigon và like fanpage Ăn Sập Sài Gòn để cùng nhau chia sẽ địa điểm ăn ngon nha các bạn.
#steak #henho #langman #foodysaigon #ansap #foody #nhahang #monau #salad #pasta @ Le Steak - Nguyen Cong Tru

[TAIPEI - Smith & Wollensky America’s Steakhouse 😋]

又來了。除了必點肉眼外，這次也試了戰斧豬和紅屋乾熟成牛排，火候也剛剛好。
這裡是目前為止台灣最好的牛排館（扒房)。

Here I come again. In addition to the must order rib-eye, this time I also tried the Tomahawk Pork Chop and Dry-aged Porterhouse which were nicely prepared.
I have to say this steak house is the best I’ve had in Taipei so far.

味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 去一次便夠 / Average - Once is enough
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare

#tastesinlife #味道人生

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

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屋企都可以做 Dry Age? 會唔會好臭？成功率有幾多？我哋反傳統試玩一份18日。試下個感覺。
然之後再試下40日。想知究竟做成點？大家記得睇足片！有齊過程同埋試食！

如欲購買，請到以下網址：
https://www.oriolefood.com.hk/app/web/product_detail.php?linkid=1ee326e8f420acfe3eb8393d3ac65168&catid=e922c5cd9abb089ce6c8a78da330d47e

優惠碼：Ckingroom

#熟成 #牛扒 #dryage #西冷

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