Longan and Acacia Wood Charcoal Grilling | 21-Day Aged American Ribeye Steak, Tender and Juicy
▲ 21-Day Dry-Aged Ribeye Steak Grilled Over Direct Flame
Reported and photographed by Huang Shiyuan / Taipei
Since the introduction of dry-aged steaks by the Sherwood Hotel, people have gradually come to accept and appreciate them. In recent years, it has even become a trend, with many hotels and restaurants offering dry-aged steaks, some even building their own aging rooms. However, most establishments serving dry-aged steaks are concentrated in the eastern part of Taipei, leaving the western area with none. As a result, Taipei Garden Hotel decided to invest over NT$20 million in 2014 to establish the steakhouse PRIME ONE, using top-grade U.S. Prime beef that undergoes a 21-day dry-aging process. The resulting ribeye steaks, after charcoal grilling, are tender and juicy.
To deliver delicious aged steaks, PRIME ONE steakhouse specially built a dry-aging room costing over a million Taiwan dollars per square meter. It features a Himalayan rock salt wall containing over 80 types of minerals and negative ions, which helps premium beef develop richer flavors during the aging process. PRIME ONE focuses on dry-aging, placing whole cuts of U.S. Prime grade beef in the aging room with the temperature controlled at 2°C and humidity maintained at 70%. During the aging process, the proteins in the beef transform into natural enzymes through catalysis, making the meat more tender and flavorful. However, the surface fat hardens due to moisture loss, so it must be trimmed. On average, about 40% of the beef is trimmed away, which is also why aged steaks are more expensive.
▲ Tender and Juicy Aged Ribeye Steak
▲ PRIME ONE uses longan and acacia wood for direct flame charcoal grilling to lock in the juices.
% The steak is smoked with walnut wood and gently warmed to preserve the juices while infusing it with the aroma of the wood.
Lin Yuniann, Executive Sous Chef of Western Cuisine at Taipei Garden Hotel, mentioned that aged ribeye steaks have a richer flavor and a softer, more tender texture. He recommends serving them medium-rare. At PRIME ONE, the 21-day aged ribeye steak is first grilled over longan and acacia wood to seal in the juices, then smoked with walnut wood and allowed to warm up to preserve those juices while also allowing the nutty aroma to penetrate the meat. Finally, it is seared in a high-heat oven for about one minute to reach the desired medium-rare doneness.
▲ Charcoal-Grilled Iberian Pork
The grilled ribeye steak is served on Himalayan rock salt bricks, which enhance the flavor without the need for any sauce. However, leaving it too long on the salt brick can make it overly salty, so it’s recommended to ask the server to transfer it to a ceramic plate after a short while.
In addition to ribeye steak, Taipei Garden Hotel also offers the currently popular Iberian pork, which has a texture similar to beef. The Iberian pork is grilled using the same method as the steak—charcoal grilling, walnut wood smoking, and high-temperature oven—but it is cooked to around medium-well doneness.
▲ Appetizer: Fig-Stuffed Cigar Rolls with Goat Cheese. The outer layer is made from French spring roll wrappers shaped like hollow cigars, filled with goat cheese and crumbled dried figs.
▲ Soup: Clarified Chicken Soup with Chicken Dumplings and Truffle Oil. Made with old hens, chicken feet, chicken wings, carrots, onions, mushrooms, and ginger, simmered for three hours with cloves, bay leaves, thyme, and parsley. After resting and settling, it is filtered through chicken breast and egg white mixture to absorb impurities, then combined with handmade chicken dumplings. Just before serving, a few drops of truffle oil are added.
▲ Aging Room
▲ Dining Environment
▲ Open Kitchen
PRIME ONE Steakhouse
Address: No. 1, Section 2, Zhonghua Road, Zhongzheng District, Taipei City
Phone: 02-23143300
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