Let's benefit the world with gourmet food~
A food party that awakens the DNA of sleeping food
Bake, slice, taste, and enjoy
Bake, slice, taste, and enjoy
A happy luxury for a special day
It will make your meal elegant
Today's food
steak
Chunky visuals and pink undertones
Even gravy that catches the mouth
You need to cut the steak into thick slices for a soft texture and rich juiciness, right?
Grilling thick meat well is the key to steak
Drizzle with olive oil and season with salt and pepper
It enhances the natural flavor of meat.
It's what determines the flavor of a steak!
It's time to turn the meat over
As soon as the outside is crispy and burnt, turn it over.
After cooking it crispy in the sauce, determine the degree of baking according to taste and taste, and cook it all the way through.
A steak that has a thick texture and a rich pink texture that fills the mouth with juice
It looks really delicious.
steak
This taste! Don't eat without knowing
The first one. How to order steak without getting bogged down
Rib eye = rib eye rib eye!
The secret to the savory flavor is rib eye (rib eye) oil
The savory flavor and rich juiciness that spreads evenly from the fat,
If you like the flavor of a nutmeg, choose Rib Eye
T-Bone Steak (T-Bone Steak)
The part where the tenderloin and sirloin are located together, centered around the T-shaped bone in the center
A steak where you can enjoy tenderloin and sirloin together!
Porterhouse (Porterhouse) with a slightly larger tenderloin than T-bone steak
Now let's take a look at the degree of steak grilling
In order of undercooked
RARE MEDIUM RARE MEDIUM MEDIUM WELDON WELDON
A blue rare that is less ripe than a rare one! (Blue Rare)
It's like grilling only the surface so that the inside is cold!
Blue rare similar to Japanese beef tataki
Second. “Dry Agingâ€, the trendsetter in the steak world
While the meat is exposed to air
Dry Aging (Dry Aging), a method of maturing naturally
What is special about dry aging?
Dry-aging that removes moisture and has a concentrated flavor
It is said that when it is well aged, it has a unique flavor like the scent of camembert cheese.
Dry-aged steak with a soft, concentrated flavor due to dry-aging
Chef Choi Hyun-seok's message
“If I only knew this steak, I would be Choi Hyun-seokâ€
Heat the pan without adding oil!
Fill the pan with olive oil~
At this time! Rosemary, an herb that can be easily obtained
If you add olive oil when pouring
It captures the meat's impurities and you can enjoy the subtle herbal scent
Season the meat with salt and pepper
You can fry it hard in a pan.
Burn it when you think you're going to ride
If you bake it for a long time between medium heat and the highest heat, it will turn yellow to brown.
* Easy tips to learn how to bake!
Poke the iron chopsticks firmly into the middle of the meat and cook for 3 to 4 seconds, then
Try putting it on the tip of your wrist or chin
If it's cold at that time, it's rare
If it's warm, medium
If you want it to be hot, well
Boil grape juice on low heat until 1/3 of the amount is boiled!
Sweet and sour grape juice sauce that enhances the flavor of steak
Now
In earnest
At the demand gourmet party
Selected
Before closing the door
I have to go
Let me introduce a steakhouse.
The steak at this restaurant has a really good shirring
This restaurant's popular menu
Porterhouse and T-bone steak
The cooking speed of sirloin and tenderloin is different, making cooking difficult.
So if you grill sirloin or tenderloin on one side, there's bound to be a difference in flavor.
This house is particularly tasty, especially the tenderloin.
The tender meat tenderloin melts in your mouth.
Han Joo-pyeong: A steak restaurant with all the trendy elements
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address |
528-3, Sinsa-dong, Gangnam-gu, Seoul |
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Contact us |
02-511-0917 |
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Menu introduction |
Dry Aging T-Bone STK 30000 won (100G) Dry Aging Porterhouse STK 33,000 won (100G) |
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Business hours |
18:00 ~ 01:00 (last order 23:20) |
Presenting a steak with a rich flavor
This house is located in Itaewon, Yongsan-gu, Seoul
A house that opened in 2006 and has been in business for 10 years, where you can enjoy a variety of Italian food
This is an Italian restaurant.
Korea's first generation Italian chef
It is also a famous place run by Chef Kim Hyeong-gyu.
The steak grilled on charcoal oak wood is impressive.
Bistecca matures meat using the wet aging (wet aging) method
Make good use of the characteristics of wet-aging, where you can feel the natural quality and aroma of meat
A bistecca steak with excellent crispness on the outside and flavor of the meat
If you cut the center and look at it, the lean meat is red
The part that touches the tongue is juicy and moist
The temperature of the meat is transmitted
The whole mouth becomes warm
Soft texture without loss of flavor
unique! All the panelists raved about this house's tiramisu
Moist tiramisu with a moustache
Combination of a sheet soaked in espresso and soft mascarpone cheese
Han Joo-pyeong: A house with plenty of reasons to go just for tiramisu!
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address |
211-33, Itaewon 2-dong, Yongsan-gu, Seoul |
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Contact us |
02-3789-7625 |
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Menu introduction |
Porterhouse 250,000 won (1 kg) Tiramisu 12,000 won (2 people) 19,000 won (3 people) Tenderloin 58,000 won (200g) 116,000 won (400g) |
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Business hours |
Lunch 12:00 ~ 15:30 (last order 14:30 /break time 15:30 ~ 18:00) Dinner 18:00 ~ 22:00 (last order 21:30) |
This house is located in Jongno 6-ga, Jongno-gu, Seoul
Dry-aged BLT steak
Various meats such as Korean beef, American prime, and Australian wagyu
It is said to be aged and used by domestic dry aging specialist companies.
If you take a bite of the popover bread that comes as an aperitif
The flavor of the egg spreads all over my mouth
Crispy on the outside and moist and chewy on the inside
The reverse appeal of popover bread!
When combined with salted butter, this bread has an excellent savory and salty flavor.
BLT where you can enjoy a variety of steaks
It comes out in a hot cast iron pan and can be eaten while maintaining the temperature
Five kinds of salt are available, so you can enjoy it even more deliciously.
*The biggest characteristic of BLT steak is how it is grilled
After shearing on a grill, cook the steak in a broiler rather than in a pan or oven.
What is a broiler? Unlike a grill, the heat source is on the top, so it is used to grill meat, fish, etc.
A baking method that requires advanced technology when grilling by adjusting the height
The crispy, browned steak is pleasing to the eye
Enjoy a bite of happiness with a moist and soft texture
It was a time I could feel it.
Han Joo-pyeong: A perfect restaurant without any regrets
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address |
289-3, Jongno 6-ga, Jongno-gu, Seoul |
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Contact |
02-2276-3330 |
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Menu introduction |
T-bone 130,000 won (200Z)/New York sirloin 108,000 won (140Z) Korean beef sirloin 98,000 won (100Z)/Popover (aperitif) |
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Business hours |
Lunch 11:30 ~ 14:30 (last order 14:00 /break 14:30 ~ 17:30 Dinner 17:30 ~ 22:00 (last order 21:30) |