The Steak House unveils its in-house artisan-aged beef collection
The Steak House at Regent Hong Kong, renowned as one of the 101 World’s Best Steak Restaurants and recognised by the Michelin Guide Hong Kong & Macau, announces the launch of its artisan-aged beef collection in 2026, a new programme that aims to redefine the steak experience with a considered exploration of flavour, craft and culinary artistry.
With head chef Amine Errkhis at the helm, the art of ageing is elevated through a carefully monitored, weeks-long process that celebrates craftsmanship and precision. Each ageing ritual incorporates a distinctive ingredient, ranging from beef tallow infused with mixed herbs to premium spirits, shaping the beef’s aroma, texture and depth. The result is a collection of cuts with individual character, revealing layers of nuttiness, subtle umami and a lingering finish long after the final bite.
From January to March, the spotlight falls on a Mayura T-bone aged for 45 days with Michter’s Bourbon. The cut carries gentle notes of oak, caramel and warm spice, reflecting the quiet precision behind each stage of the process. Available in limited quantities, the T-bone weighs approximately 30 oz and is designed for sharing between two to three guests.
Founded in 1845 on South Australia’s Limestone Coast, Mayura Station is globally recognised for its Full Blood Wagyu. Its distinctive chocolate-enriched feeding programme produces beef prized for luxurious marbling, delicate sweetness and a subtle nutty depth.
The ageing process involves wrapping the T-bone in cheesecloth soaked in bourbon, secured to retain moisture while allowing flavour to permeate the meat. Every two days, the cloth is sprayed with additional whiskey, gently enhancing tenderness and imparting a restrained bourbon note, a smoky, sweet complexity that lifts the final tasting experience.
(Photo: courtesy of The Steak House)
To complement the steak, The Steak House recommends pairing it with its Boulevardier cocktail, crafted to balance smoky notes without overwhelming the palate. Inspired by the classic Boulevardier, first popularised by Erskine Gwynne, founder of The Boulevardier magazine in Paris between 1927 and 1932, the drink blends Michter’s Bourbon, Cocchi sweet vermouth and Campari, adding depth and quiet elegance to the experience.
Guests may also choose to pair the T-bone with four whiskies from Michter’s, each highlighting a different facet of the steak’s character. The Michter’s US 1 Barrel Strength Rye (May 2015 inaugural release) delivers bold spice and peppery depth, while the Michter’s US 1 Toasted Barrel Finish Bourbon, made using 18-month air-dried oak, offers notes of honey, vanilla and toasted wood that echo the steak’s smoky crust. The Michter’s 20 Year Kentucky Straight Bourbon brings rarity and restraint, with a long, refined finish. Meanwhile, the 2025 limited-release Bomberger’s Declaration Kentucky Straight Bourbon completes the selection with rich caramel tones and a finish rooted in the brand’s heritage.
The Mayura T-bone aged with Michter’s Bourbon for 45 days is priced at HK$108 per oz and available for a limited time. Guests are invited to The Steak House to experience a focused tasting that brings together time, ingredients and measured craftsmanship.