25 °C Taipei, TW
2020-11-24
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晶華酒店獨家引進多款美國帶骨牛排 盛大推出「晶華有骨氣、大口吃肉季」歡慶美國國慶

有骨氣、又有好運氣的Lucky Bone 現身台北晶華

201906260003 (6)以烹調各式美國牛肉見長的台北晶華酒店,7月4日起至8月31將配合美國國慶的到來,推出一場名為「晶華有骨氣、大口吃肉季」的美食活動,位於酒店二樓的Robin’s牛排屋與鐵板燒、一樓的azie以及館外信義誠品六樓的Just Grill,都將以各式帶骨肉品為主角,展開精彩的烹技與美味大戰,除了美國Prime帶骨肋眼、美國Prime級帶骨沙朗、美國Prime級帶骨牛小排以及盤克夏帶骨里肌豬排和大家耳熟能詳的美國極黑牛戰斧牛排之外,此次還特別推出人稱「Lucky Bone」的美國Prime帶骨菲力,主廚團隊攜手研發,透過炭烤、香煎及中式悶煮等料理手法,多元演繹帶骨肉品的狂野美味,1,760元起即可體驗大口吃肉的盡興快意!

201906260003 (5)「帶骨肉」是這次活動唯一強打的商品,提到為什麼選擇帶骨肉?帶骨肉又為什麼好吃呢?擁有超過20年廚藝經驗的Robin’s鐵板燒行政主廚陳春生表示:「這一次我們希望能為帶骨肉品做更全面性推廣,特別請美國的肉商精切出帶骨菲力、帶骨肋眼與帶骨沙朗牛排等選項,其中帶骨菲力更是全台獨家的銷售點,希望豐富客人更多元化的吃食體驗。」很多人喜歡吃帶骨牛排是因為愛上骨邊肉的焦香味以及筋膜肉交織的Q彈與嚼勁,從學理上來說,帶骨牛排的美味來源,主要是來自於骨頭中的磷酸鈣(Calcium Phosphate)、彈性的膠原蛋白(Collagen)以及骨髓等元素,當加溫至攝氏120度以上時,會產生所謂的「梅納反應(Maillard reaction)」讓帶骨肉散發出宜人可口的香氣,烹煮過程中,磷酸鈣、膠原蛋白及骨髓等物質也會由骨頭孔隙慢慢地移動到周圍的肉裡,使肉的味道更加醇厚、富有層次,加上骨頭連結著肌肉,讓肉在加熱的過程中能夠擁有支撐的力量,不會因為加熱而過度收縮、保持住肉品原有的質地與鮮嫩的口感。

此次「晶華有骨氣、大口吃肉季」的菜色內容共有9款帶骨料理可供消費者選擇,其中最特別的就是二樓Robin’s鐵板燒推出的美國Prime級帶骨菲力牛排(300g),除了肉質較一般菲力更加香甜、肉味顯著外,由於帶骨菲力的骨頭形狀呈現英文的「L」型,因此也被稱為「Lucky Bone」、代表「幸運」的含意,一頭牛中僅能取得四塊的帶骨菲力相當珍貴,能夠品嘗到這個部位的人也理所當然的是位幸運兒!鐵板燒行政主廚陳春生先以台灣特有、質地細緻較鹽花鹹、高品質且產量稀少的「二層鹽」調味、放在240度的鐵板香煎上色後、再將骨和肉分切處理,牛排靜置15-20分鐘的同時、骨邊肉則持續於鐵板上燜煎、讓骨及筋膜慢慢煎出焦香。上桌前主廚會再灑上七股鹽之花及馬告胡椒粒提味,軟嫩菲力肉質搭配酥脆筋膜口感、是牛排愛好者不可錯過的夢幻逸品。

201906260003 (1)Robin’s牛排屋則是一次推出四款大份量帶骨料理吸睛,第一款推薦的美國Prime級帶骨肋眼牛排(35oz)有著油花細緻濃郁的肉質,蔡明哲(William Tsai)主廚先以美國紐奧良特有香料—肯瓊粉、法國鹽之花與帶骨肋眼一同醃漬六小時,接著以豪邁的碳烤料理方式讓帶骨部位釋出焦香,於桌邊展示後再將骨肉分切,牛排部分上桌後再會將骨邊帶肉的部位放入高溫300度的烤箱內反覆烘烤與靜置三次,最後以肯瓊粉及法國鹽之花再次調味,饕客能同時品嘗香酥、軟嫩、Q彈三種層次的口感。另一款美國Prime級帶骨沙朗牛排(28oz),則是要品嘗它紮實並帶有嚼勁的口感,為了不讓肉汁在高溫的作用下迅速揮發、且達到外表酥脆裡面肉汁飽滿的烘烤效果,主廚會以火山石為媒介將烤架加熱到300度,接著將厚切五公分的帶骨沙朗放在架上烘烤、同時移動肉塊以取均衡顏色,讓肉塊發揮梅納作用,形成炭烤香氣和獨特風味。

 

菜單當中最具視覺震撼力的就是厚約5公分、帶骨丈量全長約50公分的美國極黑牛戰斧牛排(60oz),這個部位是選用極黑牛的第七到十三根肋骨的部位、此處匯集了沙朗、老饕(肋眼心)與酥脆焦香的骨邊肉,饕客可以一次品嚐三種不同肉品的獨特風味。蔡明哲(William Tsai)主廚大力推薦的盤克夏帶骨里肌豬排(25oz)也是肉中聖品,以精緻的肉質香氣著稱,其保水性高且纖維細緻不膩口,主廚精選盤克夏豚的帶骨里肌部位、透過低溫烹調的鹽滷方式,利用鹽及糖的滲透壓使肉軟化,再送進230度的烤箱烤至表皮金黃酥香,盛盤前再抹上以番茄醬、紅糖和海鹽等配方調製而成的美式烤肉醬,造就色、香、味俱全的味蕾饗宴。

位於酒店一樓的azie咖啡廳則是將油脂豐富的美國Prime帶骨牛小排以東坡肉為發想,林顯威(Michael Lin)主廚結合廣受老饕喜歡的紅燒牛肉湯頭組合成,讓饕客同時感受視覺及味覺的震撼,盡享帶骨邊肉柔韌、與經典紅燒牛肉麵衝撞出的極致美味。牛小排以醬油、糖、陳年紹興酒醃漬蒸煮4-6小時後,取出塑型,醬汁濃縮後,出餐前淋在牛小排上,灑上香菜及醃漬辣椒,增添其美味。麵條則是以牛小排醬汁加入烏醋、自製紅油及含有日本山藥成份增加其口感的Q彈麵條拌製而成的乾麵,再灑滿香菜及蔥花,呈現豐富口感。此套餐附有晶華經典紅燒牛肉湯頭,可搭配麵條一起食用,饕客可以享受到豐富組合的多重吃法。

位於信義誠品的Just Grill也於這次活動中推出三款大份量帶骨牛排吸睛,首先推薦的是美國Prime級帶骨肋眼牛排(12oz28oz116oz),陳家畯副主廚以帶骨肋眼牛排與奧勒岡、鼠尾草及帶皮大蒜一同高溫烘烤、香氣深入肉品,搭配上三款主廚特製醬料一同享用,肉香噴發、滋味豐富,讓人回味無窮。美國Prime級帶骨菲力牛排(16oz32oz) 由於菲力軟嫩、不含油脂,師傅特別以迷迭香、大蒜、鼠尾草、百里香及橄欖油和菲力一同真空醃製、讓香料及油脂深入菲力、增添其風味,饕客品嘗之時除了可以感受菲力的軟嫩、骨邊肉的焦香之外,更有深入肉內的香料香氣、口感層次豐富多元。最後推薦的是美國Prime級紅舫丁骨牛排(16oz30oz60oz) 紅坊丁骨牛排是取自前腰脊部和腰內相連處,牛排中間夾著T字形的大骨,俗稱T-Bone。左右兩側分別是兩種不同部位的牛排—紐約客及菲力。紐約客由於接近牛隻的後背端,受到大腿肌運動的影響,肉質彈牙而帶有嚼勁;菲力則是牛隻最柔嫩的部位,一次烹調兩種不同部位的肉非常考驗師傅的功力及經驗,這次副主廚選擇以乾煎方式料理紐約客部位、另以熱香料油浸泡菲力部位、再上烤台炭烤,期待讓饕客能夠一次品嘗到兩種截然不同的美味。

 

餐廳 訂位電話 菜色
Robin’s

鐵板燒

02-2523-8000分機 3930 Prime級帶骨菲力牛排300g

NT$2,950(午間套餐)

NT$3,150(晚間套餐)

Robin’s Grill 02-2523-8000分機 3930 Prime級帶骨肋眼牛排35oz

NT$5,600(兩人份)

Prime級帶骨沙朗牛排28 oz

NT$4,900(兩人份)

盤克夏帶骨里肌豬排25 oz

NT$4,200(兩人份)

美國極黑牛戰斧牛排60oz

NT$14,000(四人份)

azie 02-2523-8000分機 3157 美國Prime級帶骨牛小排拌麵 2人份

(2碗牛肉湯)

NT$1,760(兩人份)

Just Grill 02-8786-6099 美國Prime級帶骨肋眼牛排

單人12 oz NT$2,080

雙人28 oz NT$3,980

六人116 oz NT$11,800

美國Prime級帶骨菲力牛排

單人16 oz NT$2,480

雙人 32 oz NT$4,880

美國Prime級紅舫丁骨牛排

單人16 oz NT$1,980

雙人 30 oz NT$3,780

三人60 oz NT$5,680

上述價格需另加一成服務費

台北晶華酒店地址:台北市中山北路2段39巷3號

Just Grill:台北市信義區松高路 11 號 (誠品信義店6樓)

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