Taking on Japanese Wagyu: The Steak Guru Unveils a 1.2kg Bone-in Australian Wagyu Ribeye

▲ Steak guru Deng Youkui has launched his new creation — the “Bone-in Australian 9+ Wagyu Ribeye,” weighing in at 1.2 kilograms.

Reported by Huang Shiyuan / Taipei

Amid the recent buzz around Japanese Wagyu, steak guru Deng Youkui hasn’t jumped on the bandwagon but instead launched his new creation — the “Bone-in Australian 9+ Wagyu Ribeye.” After 21 days of dry aging, the meat is treated with an innovative proprietary “flash-freeze sear” technique that involves rapid chilling (down to -20°C) followed by high-heat searing, resulting in a uniquely crispy exterior and tender interior.


▲ The “Bone-in Australian 9+ Wagyu Ribeye” uses an innovative proprietary “flash-freeze sear” technique that involves rapid chilling (down to -20°C) followed by high-heat searing, resulting in a uniquely crispy exterior and tender interior.


To achieve the texture produced by the flash-freeze sear technique, the bone-in Australian 9+ Wagyu ribeye weighs 1.2 kilograms (about 42 ounces) and is 4 centimeters thick. Deng Youkui noted that this thickness is double that of a typical steak. It also matches the capabilities of the super oven he uses, which can reach temperatures of up to 1,000°C. The bone-in Australian 9+ Wagyu ribeye first undergoes 21 days of dry aging. While refrigerated, it is then placed in a specialized rapid-chilling machine that cools the meat down to -20°C, completing the first “flash-freeze” step. Next, the meat, still fully “flash-frozen,” enters the second “searing” phase, where it is cooked for about 12 minutes total on both sides in the super oven at 1,000°C, after which it is removed and allowed to rest.


▲ The bone-in Australian 9+ Wagyu ribeye is served as a three-person set meal, priced at NT$3,300 per person for lunch and NT$3,800 per person for dinner.

The bone-in Australian 9+ Wagyu ribeye is served as a three-person set meal, priced at NT$3,300 per person for lunch and NT$3,800 per person for dinner. The meal includes appetizers, soup, the main course, side dishes, and dessert. It is currently only available at the Chef’s Steakhouse brands Top Cap Steakhouse and Danny’s Steakhouse. It will also be offered at the Kaohsiung CAPSTONE steakhouse in the future.

Additionally, Danny’s Whats Green, the fresh salad specialty shop under the Chef’s Steakhouse brand, has moved from Neihu to Taipei’s East District, with its Xinyi branch located in the B2 food court of Shin Kong Mitsukoshi Department Store A4. The Xinyi branch offers a brand-new menu featuring three set options — A, B, and C — and incorporates modern calorie calculations, allowing customers to track their daily caloric intake.