As the sizzling Ozzy Porterhouse steak was placed in the center of the table, a staff member generously poured Johnnie Walker Gold Label Reserve over it. Moments later, flames erupted with a crackling sound, filling the air with a subtle malt aroma and sweet flavors, prompting gasps of delight from those nearby. The ordinary dining table transformed into a vibrant cooking stage in an instant.
Fall and year-end are peak times for premium dining, with family gatherings, anniversaries, and business meals concentrated during this period. As the culture of casually enjoying highballs or whiskey with meals becomes more popular, Outback Steakhouse has teamed up with the global premium whiskey brand Johnnie Walker to introduce a new culinary offering.
Johnnie Walker, a symbol of Scotch whiskey with nearly 200 years of history, embodies the philosophy of 'keep moving forward.' Among its premium lines, the Gold Label Reserve, known for its blend of honey, cream, and tropical fruit flavors, has now been paired with the heritage of a traditional steakhouse. On October 13, I visited the Outback Steakhouse at Yongsan I-Park Mall to sample the new menu.
The star of this collaboration is Outback's signature premium steak, the Ozzy Porterhouse. This beloved dish allows diners to enjoy both tenderloin and flavorful strip steak, separated by a T-shaped bone. The addition of the flambé cooking method using Johnnie Walker Gold Label Reserve enhances both taste and visual appeal.
In the high flames, the alcohol evaporates quickly, leaving behind the rich malt and oak aromas of the whiskey, along with caramelized sugars that create a thin, crispy crust on the meat. After tasting a slice, I found the exterior crispy while the interior remained juicy, with a subtle whiskey flavor adding a deep umami taste.
Ordering the Ozzy Porterhouse set fills the table with a variety of dishes. The set includes two soups, a salad, a sizzling cheese pot (with the Ozzy Porterhouse), one type of pasta, and two glasses of sparkling aid.
The included sizzling cheese pot features melted mozzarella, Emmental, and Provolone cheeses served on a hot skillet, enhancing the steak's flavor. After enjoying a piece of the flambéed meat, dipping another piece into the cheese allows for a delightful combination of rich meat juices and savory cheese.
The two new fall pasta dishes also prominently feature cheese. The Sizzling Cheese Bomb Bolognese Pasta combines a rich Bolognese sauce with cheddar cheese sauce, topped with crispy fried mozzarella for added texture. The Sizzling Shrimp and Scallop Rosé Pasta blends the seafood flavors of scallops and shrimp with savory cheese, finished with a hint of spiciness from the rosé sauce.
Completing the meal are two drink pairing options featuring Johnnie Walker Gold Label Reserve. For an additional charge with the set, customers can substitute the basic aid with the collaborative drinks. They can choose between the Frozen Gold, served cold as a shot or on the rocks to enjoy the rich honey, cream, and tropical fruit flavors, or the Gold Highball, which adds carbonation for a refreshing complement to the rich flavors of the meat.
This strategy to enhance drink pairings aligns with Outback's previously introduced corkage-free service. Since September of last year, Outback has waived corkage fees for customers visiting after 8 p.m., regardless of whether they purchase alcohol in-store. By allowing customers to enjoy their own drinks, the brand has now proactively suggested whiskey pairings that best complement steak.
An Outback representative stated, "This is our first collaboration with a whiskey brand. We aimed to combine the expertise of a traditional steakhouse with the heritage of a global premium whiskey brand, creating a cohesive experience from flambé cooking to whiskey pairing, offering a new premium dining experience for enjoying a drink properly."
* This article has been translated by AI.
Copyright ⓒ Aju Press All rights reserved.