A Flavor Feast of Taipei Miramar's Thick-Cut Ribeye Steak with Marbled Texture

Always known for its Western cuisine, Taipei Miramar Garden Hotel has specially introduced USDA Choice-grade American beef this October. The 14-ounce oversized ribeye steak is 2.5 cm thick. The chef first locks in the juicy tenderness using a low-temperature oil-sealing method, then expertly pan-sears and roasts it, seasoning it simply with specially prepared pepper salt. The result is incredibly tender, fragrant, and juicy steak that highlights the natural sweetness and the uniformly marbled texture of the beef, delivering a surprisingly delightful taste and texture. It is paired with a specially made mushroom cappuccino soup. The chef boasts that no starch is added—instead, a rich bone broth simmered for 4–5 hours is combined with sautéed king oyster mushrooms, king trumpet mushrooms, and shiitake mushrooms, blended into a smooth and creamy thick soup, and finished with a dollop of whipped cream foam. The soup is infused with a rich milky aroma and a gentle texture, with every sip delivering the essence of mushrooms and other ingredients in a sweet and savory flavor.