Why Coat Beef in Cold Butter Before Aging

I won't exist able to consume another steak for at least two months; not until the taste of Level 23 Signature restaurant'south tenderloin fades from my memory.

Simply put, nothing else will compare. Obscenely tender and indulgent, its undercover lies in a revolutionary new preparation method: butter-aging.

While people often assume "fresh is best" when it comes to nutrient, premier cuts of beef actually benefit from aging. Mindfully storing the meat for a period of time allows enzymes to intermission downward musculus fibers, which makes for a much more tender steak. Two traditional methods exist for crumbling: wet and dry out.

Wet-aging, the most mutual practise, involves vacuum-sealing the meat in a pocketbook to retain moisture. Producers and retailers prefer this style considering it only takes a few days to age. The retained moisture, however, obscures some of the steak's rich taste and adds a metallic element, while not allowing the meat to soften to its total potential. The alternative, dry-aging requires cuts to be placed uncovered in a refrigerator for several weeks. As water evaporates and the meat breaks down, the strong flavors intensify, but in addition to the costs associated with storage, dry-aging mandates the edges of the meat exist cut and discarded considering they have go too dry, and thus the concluding price paid by a consumer increases.

Butter-aging, however, is a new alternative. After a couple of days in the refrigerator, a cut of beefiness is completely surrounded past sunshine-bright unsalted butter. Encased in the dairy beat out, it matures for iv weeks in the absurd darkness. During this fourth dimension, some of the butter'southward delicious flavor slips in, while chemical reactions slowly soften the flesh. And unlike typical dry-crumbling, the edges are non affected, and then costs are more than reasonable because none of the meat needs to be thrown away.

Lorraine Sinclair, Sheraton Saigon Hotel & Towers's Director of Culinary, starting time learned near butter-aging from a food blog last year. She was eager to endeavor the method after noting she hadn't seen it used anywhere in Saigon. After experimenting with and perfecting the process, she placed information technology at the middle of Level 23 Signature eating house'southward new menu.

Sinclair says that every ingredient used at the restaurant must be of the highest quality, and therefore she only uses imported French butter. When removed from the steak, the chef melts the butter in a pan and continually drizzles information technology over the sizzling meat to add extra decadence that harkens back the days when people were less conscious of cholesterol or calories. A dash of rosemary and sprinkling of common salt and pepper add together a subtle nuance to the meat, which is kickoff pan-fried, and then placed in an oven, and finally briefly put on a grill.

While tomahawk ribeye, porterhouse and sirloin are all trendy cuts of beef, Sinclair selected tenderloin for its flavor and a leanness that helps contrast the richness of the butter it is served with. America, in item, is famous for the filet, which is taken from along the ribs and backbone. Therefore, the Sheraton Saigon Hotel & Towers imports summit cuts from the U.South for sectional use in the kitchen. With a grilled garlic bulb placed atop, the steak arrives at diners' tables accompanied by a pepper sauce and a dish of melted butter. The one-time adds a slight tang when drizzled over the meat, while the subsequently allows diners to double down on the meal's opulence. Maybe most succulent, withal, is eating the steak without sauce so the meat's graphic symbol comes beyond completely. The chefs will melt it anywhere from rare to medium stressing any more than does a disservice to the experience. Sinclair recommends accompanying the meal with a drinking glass of Shiraz, every bit the wine'southward acidity cuts through the butter's richness.

The introduction of the butter-aged tenderloin coincides with a revamp of the luxury hotel's dining room. People in Saigon are increasingly looking to consume out on regular days, not merely for special occasions. Similarly, younger people are interested in expanding their dining routines. Observing these trends, The Sheraton Saigon Hotel & Towers has redesigned Level 23 Signature restaurant's carte du jour. Rather than heavy European fair, the menu is now filled with reasonably portioned, modern Western-fashion grill offerings accompanied by an expanded collection of gin.

Alterations to the eatery'due south atmosphere accompany the more casual menu. Calorie-free and trendy music now flirts in the background while new, unassuming dinnerware and tablecloths match comfortable staff attire. Verdant plants add a touch of nature, while blackness and white photos of iconic Saigon scenes line the walls. The elements combine to allow visitors an opportunity to relax and focus on the food, their company and tremendous views of the city. As the sunday sets, the Bitexco Fiscal Tower shimmers, and the traffic-frenzied streets below seem similar an entirely unlike world.

Since butter-aged beef went viral online, steak lovers around the world have been eager to endeavour this new dish. As of now, Level 23 Signature restaurant is the merely venue serving information technology in the city. While foodies should seek it out on its own merit, beingness able to enjoy the succulent dish in such a laidback and welcoming environment with a stellar view makes the experience all the more special.