Cover Smoked beef tallow-aged Hanwoo 1++ (Photo: courtesy of The Steak House)
Smoked beef tallow-aged Hanwoo 1++ (Photo: courtesy of The Steak House)
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The Steak House
The Steak House’s In‑house Artisan Aged Beef Collection is a seasonal series devoted to provenance, craftsmanship and precision over fire
The Steak House presents the second chapter of its artisan aged beef collection, which introduces the smoked beef tallow-aged Hanwoo 1++, available from April 1 to June 30. Celebrated for its exceptional marbling and natural sweetness, Hanwoo becomes the foundation for a refined in-house maturation technique that enhances depth while preserving the meat’s supple tenderness.
The new chapter showcases a distinctive double-ageing technique that pairs traditional dry-ageing with a handcrafted tallow-coasting process—an elevated interpretation of historic preservation practices. The preparation process begins with two weeks of dry-ageing to concentrate flavour and stabilise texture, then, the beef is encased in layers of herb-infused smoked tallow, which forms a protective seal that enriches aroma, deepens umami and maintains moisture.
“Dry-ageing reduces moisture and refines structure, while fat-ageing protects and enriches,” says Amine Errkhis, head chef of The Steak House. “By layering Hanwoo with smoked tallow infused with rosemary, thyme, garlic, bay leaf and charcoal, we build nuance and fragrance while creating a natural, black‑marbled crust that highlights the cut’s true flavours.”
Above The making of artisan-aged beef (Photo: courtesy of The Steak House)
Above Smoked beef tallow-aged Hanwoo 1++ (Photo: courtesy of The Steak House)
The making of artisan-aged beef (Photo: courtesy of The Steak House)
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Each cut undergoes a full‑day maturation ritual where the smoked, herb-infused tallow is brushed onto the beef in successive layers, rested between applications and handled with precise temperature control that allows the tallow to glide smoothly but never hot enough to cook. A touch of edible charcoal adds aromatic complexity while contributing to the steak’s distinctive dark, marbled exterior.
The result is a steak that is aromatic, profoundly ingredient‑forward and exceptionally tender, with a gentle herbal aroma, a centred and rounded umami, and a subtle, lingering hint of smoke. The smoked tallow technique enriches the natural character of Hanwoo without heaviness, allowing its inherent sweetness and purity to shine.
Above Smoked beef tallow-aged Hanwoo 1++ (Photo: courtesy of The Steak House)
Smoked beef tallow-aged Hanwoo 1++ (Photo: courtesy of The Steak House)
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The In‑House Artisan Aged Beef Collection (Chapter Two) is available exclusively at The Steak House in limited quantities. The smoked beef tallow-aged Hanwoo T-bone 1++ is priced at HK$128 per ounce and the smoked beef tallow-aged Hanwoo sirloin 1++ at HK$138 per ounce.
To complement the richness and depth of this new creation, The Steak House will present two curated beverage pairings, available as add-ons to your meal. The Prime Cut cocktail (HK$120 per glass) is a balanced, savoury creation with subtle mineral notes, layered with umami and nuttiness, while the Château Bouscassé Madiran 2019 (HK$168 per glass, HK$438 per carafe) is a bold red from Southwest France that showcases blackberry, spice and notes of cigar and mocha.
Diners can enjoy this limited-time artisanal offering alongside The Steak House’s main menu, where culinary traditions meet innovation, enriched by charcoal grilling, exceptional beef and a curated steak-knife series.
The Steak House
Steak House
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G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
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