Fans of Wolfgang's Steakhouse in New York can now expect to get served sizzling, dry-aged USDA prime porterhouse steak on a tilted platter in classic fashion right in Cheongdam-dong, in the heart of Seoul.
Slated to open to the public on March 23, this is the dry-aged steakhouse chain's first restaurant in South Korea.
"Wolfgang's Steakhouse started in 2004, and since then we've grown," said Wolfgang's Steakhouse managing partner Peter Zwiener at the South Korean launch press event on Wednesday. "Now this is our 11th."
The restaurant chain's owner Wolfgang Zwiener, who was present at the Seoul press event, amassed over 40 years of experience at New York's famed Peter Luger Steakhouse before striking off on his own and opening a successful first restaurant in New York before expanding into multiple locations throughout America, Japan and now South Korea.
Wolfgang's Steakhouse Korea managing director Kay Kwon confirmed that the first Seoul restaurant will be serving USDA prime Angus beef that has been wet-aged in transit for four to five days and then dry-aged in-house for 28 days.
"We use a very special broiler for grilling our beef," Kwon said, explaining that the key to the famed chain's steak lies not only in the dry-aging process, which tenderizes tougher cuts of meat without compromising its full beefy flavor, but also in how it is grilled.
"We just grill it at very high temperatures. We don't cover it with any seasonings," said Zwiener. "You can just taste the flavor of the beef."
Wolfgang's porterhouses will appeal to those who like their steaks served in thick slices, crisp and slightly smoky in flavor on the outside, a deep, near ruby pink throughout the centre and slightly salty and rich from the hot butter and beef juices from the platter.