Brisbane’s Regatta Hotel launches whisky-infused steaks
Love your whisky and your steak? Well now you can have both in the one bite with this popular pub creating special boozy beef.
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Steak and whisky lovers listen up.
Brisbane’s famous Regatta Hotel is combining the two, creating a special whisky-infused beef.
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In a collaboration between Coca-Cola Amatil, JBS Australia and the Toowong pub, two Thousand Guineas Shorthorn striploins will be dry-aged and infused with two different types of whisky. One will be wrapped in muslin cloth soaked in Laphroaig Select Cask, before being misted and injected with the smoky spirit, while the other will undergo the same treatment with Maker’s Mark 46.
“The alcohol creates different flavours and a richness that isn’t just your usual beef flavour,” says Regatta executive chef Simon Street.
“It’s like what red wine would do to a sauce where you get a level richness as well as smoothness.”
The process will take 50 days, with the meat infused with a brining needle and sprayed daily with whisky, using up to 25 bottles of booze.
“You get more of the pure flavour of the whisky without the burn of the alcohol so it’s actually good for people who might not even be into whisky,” said Street.
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With the amount of alcohol used to age the beef, Street said each steak would be worth about $150. But thanks to CCA and the collaboration, The Regatta will be selling them for around $50 for a 370g sirloin on the bone, with the option of an accompanying whisky jus.
The chef is hoping to serve 100 steaks of each whisky flavour in The Boatshed restaurant from November 13, after a special launch dinner on November 12.
“It’s a labour of love every day injecting it and looking after it,” Street said.
