Kaohsiung's Featured Steak Houses New President Steak House and Young Steak & Seafood / 牛排好滋味
Kaohsiung's Featured Steak Houses
New President Steak House and Young Steak & Seafood
◎English text byHsin-Yi Peng
◎Photos by Wen-Ren Yang
※New President Steak House
Steak is one of the first things that will come to mind when considering western cuisine. There are so many ways to prepare steak and the variation of steak dishes is endless. Kaohsiung is home to some very delicious steakhouses, including New President Steak House and Young Steak & Seafood. New President's has been serving steak for over forty years, while Young Steak & Seafood has just celebrated their first year anniversary.
New President Steak House opened in 1967. It has been more than 40 years since it began serving its signature steak. New President's steak is topped with pureed garlic and served on a sizzling platter. It has become known as the most reputable old style steakhouse in Kaohsiung. New President Steak House also features steak with be fermented black bean chili pepper sauce. This sauce complements the rich flavor of Prime beef and is so delicious you will never forget its savory taste.
New President's proudly maintains a tranquil and classy dining room. The servers are all very professional and well trained. Their attention to detail makes dining at New President's a first-class experience. The previously mentioned fermented black bean chili pepper sauce is the restaurant's signature condiment. It goes well with bread, salad, steak or even tastes great eaten by its self. The mildly salty pepper sauce carries just enough spice, to create the perfect blend of flavor and spiciness. The condiment is so highly in demand that the chefs at New President's make cauldrons of it on a daily basis.
New President's uses only sirloin or filet mignon that has been refrigerated at minus 3 degrees Celsius. The meat is tender, yet there is no compromise in flavor. Steaks at New President's don't come with a lot of seasoning; the only flavor enhancer is the layer of garlic puree. This aromatic combination of garlic and steak has delighted guest's taste buds at New President's throughout the years.
※Young Steak & Seafood
Young Steak & Seafood's menu tailors to the young and trendy. The owner believes his signature steak dish tastes best grilled over a charcoal barbeque. He attests this best preserves the steak's original flavor.
Young uses only 60 day aged, the Choice Steak. Its freshness is maintained through strict temperature control. No oil is used throughout the grilling process and the steak is only seasoned with a dash of salt. This method ensures that the beef's natural juices are sealed in and the original flavor is not compromised. The standard 10 oz sirloin steak is served with perfect checker-shaped grill marks. Young's does not apply sauce or basting to the meat in any way. Sirloin steak is famous for its juicy tenderness steak and is a blissful delicacy for steak lovers. The seductive taste of Young's steak speaks for itself.
牛排好滋味
◎文．攝影／楊為仁
提到西餐就會想到牛排，而料理手法的不同，牛排的美味更是變化萬千。民國56年開業的「新統一」，以鐵板加蒜泥提出牛排的濃郁香氣；開店滿一年的「漾」，則以炭烤帶出牛排最原始的原味，雙方各有特色。
※新統一牛排館
店齡逾40年的「新統一」為高雄老牌牛排館，業者以南部人最愛的鐵板，底層舖滿蒜泥，再搭配獨一無二的豆豉辣椒，呈現頂級冷藏牛肉的絕佳口感鮮腴的滋味，令人無法忘情。
靜謐典雅的用餐氛圍、以客為尊的服務品質，「新統一」的細膩質感讓客人備感尊榮，鼎鼎大名的「豆豉辣椒」堪稱鎮店之寶，它不但可以單獨食用，也可以搭配麵包、沙拉、牛排一起食用，鹹香微辣非常夠味，師傅每天都得炒上好幾鍋，才能應付客人需求。
「新統一」選用零下３度冷藏牛肉，不論沙朗或菲力，肉質都極為細嫩、口感超正，料理過程不需任何調味，只在底部舖滿大量的大蒜末，蒜香和肉香交織而成極致美味。
※漾炭烤牛排
為迎合消費者求新求變的心態，「漾」的牛排採炭烤方式料理，業者認為，炭烤方式更能吃出牛排的原味。
「漾」炭烤牛排選用Choice級冷藏牛肉，經過60天的熟成，肉質鮮度經得起考驗，牛排僅撒薄鹽即直接炭烤，料理過程不會接觸到不相干的油脂，確保牛肉的原汁原味，還能將肉汁鎖在裡層。
「漾」的沙朗牛排約10盎司，除了牛排表層的方格狀烙痕，完全不添加任何醬汁，沙朗是油花最多的牛肉部位，肉質非常軟嫩，每一口都可以吃到香腴的肉汁，咀嚼間，牛肉和油花在口裡充分融合，帶給味蕾無比的享受，這也正是「漾」的誘人之處。
Young Steak & Seafood
漾炭烤牛排
New President Steak House
新統一牛排館