Vangundy Steak 밴건디스테이크

Strip loin and tenderloin come off a hard sear here, crisp on the surface and juicy inside, in a small Seorae Village steakhouse. The porterhouse course splits tenderloin and strip from one cut and runs from bread and salad through pasta and steak to dessert. Portions across the course are generous. Creamed spinach is the side to pair with the beef, while the pasta list covers bisque gamberi with shrimp in shellfish sauce, clam vongole and a rose cream sauce. Both steaks and pastas are seasoned on the salty side. Weekday lunch sets bundle one steak cut with salad and a drink.