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INTERVIEW
Amine Errkhis, head chef at The Steak House at Regent Hong Kong, knows a thing or two about good steaks. Not only is his restaurant named one of the “World’s 101 Best Steak Restaurants”, but his Farm to Fork: Artisan Beef Discovery menu is a triumvirate of beef cuts sourced from around the globe: the Spanish Cazurra Farrm Dry Aged Tenderloin, the Korean Hanwoo 1++ Sirloin, and the Australian Mayura Farm M9+ Flat Iron. The Moroccan chef curates a bespoke collection of the world’s finest beef, which he masterfully sears to perfection on the restaurant’s original charcoal grill.
"These are my personal favourite steaks. Each one has its unique qualities that make it special. I welcome the opportunity to share my passion for beef – from showcasing the display of prime cuts in our maturation fridges to offering recommendations from our curated meat collection, based on each guest’s personal preference. Whatever the steak selection, we do our utmost to ensure our guests have an unforgettable culinary experience at The Steak House." – Amine Errkhis, The Steak House
Here, he shares with us his 5 go-to steaks:
All images courtesy of The Steak House, Regent Hong Kong.
1) Dry-Aged Bone-In Ribeye
Dry-aged bone-in ribeye is my absolute favourite steak. The process of dry-ageing enhances the flavour and tenderness of the meat, resulting in a truly exceptional dining experience. The rich marbling and intense beefy flavour make it a top choice for steak lovers.
On our curated meat collection at The Steak House, we feature Bone-in Ribeye from Italy’s Carima Farm which showcases the finest selection of female Italian and European breeds, carefully selected based on cattle typology and conformation. Its Scotona Rare beef has a creamy white fat marbling that is evenly distributed but not too dense, giving the beef a soft consistency with a gentle yet characteristic flavour after a dry-ageing maturation for a minimum of 20 days.
2) Mayura Striploin
Mayura Farm’s Full-Blood Wagyu M9+ is renowned for its exceptional marbling, which adds a buttery texture and an unmatched melt-in-your-mouth experience. The striploin cut, with its perfect balance of lean meat and marbling, offers a luxurious and indulgent steak option.
Established on South Australia’s Limestone Coast in 1845, Mayura Station first imported Full-Blood Wagyu cattle in 1997. It is now one of the world’s most elite Full-blood Wagyu breeding operations and the epicentre of outstanding Wagyu genetics outside of Japan. This is one of my favourites on our curated menu of the world’s finest beef.
3) Porterhouse
The porterhouse steak is a classic choice for steak aficionados. It combines the tenderness of the filet mignon with the robust flavour of the strip steak, providing the best of both worlds. It is an excellent choice for those who enjoy a variety of flavours and textures in their steak.
4) Tenderloin
The tenderloin, also known as filet mignon, is the epitome of tenderness. It is incredibly lean, with a velvety texture that melts in your mouth. It has a delicate flavour, ideal for those who prefer beef with a milder taste.
On our menu, we showcase tenderloin from Kagoshima, which is currently Japan’s No. 1 prefecture for the production of “black cattle” Wagyu. Beef from “Kagoshima Kuroushi” has a melt-in-your mouth taste due to its marbled fat with a very low melting point. The tender and delicate meat and savoury flavour are distinctive to this brand.
We also launching the new Cazura beef – aged tenderloin raised in the north of Spain. It gets finished with a 50-day dry ageing process, resulting in a tenderness and succulent juiciness. It has delicately balanced flavours with unique nuances of toasted nuts, dried fruit, and aromatic hints, accompanied by subtle mineral touches.
5) Flat Iron Steak
The flat iron steak is a fantastic choice for its tenderness and flavour. It is a relatively affordable cut that delivers exceptional taste and juiciness. The marbling and texture of the meat make it a delightful option for steak lovers.
Our menu at The Steak House features a Full-Blood Wagyu M9+ Flat Iron Steak from Australia’s Mayura Farm, along with Striploin and Tomahawk cuts.
Address: G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong | Website: hongkong.regenthotels.com/dining-destination/the-steak-house | Phone: +852 2313 2313 | Email: dining.regenthk@ihg.com | Instagram: @TheSteakHouseHK | Facebook: @TheSteakhouseHK
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