Real flames and smoky flavor—grilled steak debuts in Taiwan, with rows of motorcycles lined up for a taste

Reporter Liao Minghui / Taipei

Global chain American steakhouse OUTBACK Steakhouse (澳美客) has launched a new smoked grilled (Wood Fire) series, including steaks, sushi-grade salmon steaks, pork ribs, and half-roasted chickens. Taiwan OUTBACK Executive Vice President Xu Xian stated that true wood-fired grilled steaks require a complex process and more chefs, so they were not commonly offered before, usually only as seasonal menu items that weren’t easily accessible. After OUTBACK’s U.S. headquarters introduced the wood-fired grilled series two years ago, it received widespread acclaim and significantly increased customer return rates. In the summer of 2013, OUTBACK brought the American kitchen to Taiwan, starting to offer Taiwanese customers an affordable five-star steak experience. Xu Xian predicted that customer numbers would increase by at least 20%, “because Taiwanese people are very particular about their food and know how to appreciate it.”

▲ Smoked grilled series debuts in Taiwan, with motorcycle convoys rushing to try it out. (Photo / Reporter Liao Minghui)

True wood-fired grilling: Uses imported American oak, Taiwanese longan wood, and lychee wood
In the past, on the desolate wilderness, cowboys used whatever wood was readily available to grill meat on the spot. It was not only bold but also added a unique smoky flavor to the meat. OUTBACK has specially launched the “Wood-Fired Grilled Series” this time, recreating the long-standing tradition of wood-fired grilling from the wilderness in the OUTBACK kitchen. The bold thick-cut steaks are seared on the grill, leaving “cheekily” charred grill marks. As they’re moved steaming hot onto white ceramic plates, they continue to sizzle and emit a clear yet gentle fruitwood smoke aroma—delighting both the sense of smell and sight. When you cut into a medium-rare steak, the completely bloodless pink cross-section reveals rich juices, and the sweet meat is complemented by a slightly robust smoky flavor. One bite offers a delightful surprise with its rich layers of flavor.

▲ OUTBACK uses imported American oak, Taiwanese longan wood, and lychee wood. (Photo / Reporter Liao Minghui)

▲ The steak is branded with cheeky grill marks on the rack. (Photo / Reporter Liao Minghui)

▲ Cutting into a medium-rare steak reveals a completely bloodless pink cross-section full of juices, with sweet meat complemented by a slightly robust smoky flavor. One bite offers a delightful surprise with its rich layers of flavor. (Photo / Reporter Liao Minghui)

Artisan principle: From salads to sauces and desserts, everything is made fresh daily
To allow customers to enjoy the true flavors of the food, OUTBACK makes all main course sauces, salad dressings, and soups fresh every morning in the kitchen. Desserts also insist on using Danish-imported blue cheese and homemade chocolate sauce. The wood-fired grilled series is even more meticulous—the kitchen heats the wood fire early in the morning to maintain a certain temperature, and then prepares orders fresh as they come in starting at noon. Marketing Manager Xiao Yushan revealed privately that due to the high volume of customers ordering the wood-fired grilled series, the kitchen has to heat up a second batch of wood less than two hours after noon to keep up with demand. A reporter visiting OUTBACK’s Dunbei branch found the decor in classic American rustic style, with warm solid wood tables and chairs exuding comfort and a sense of luxury. More notably, the cheerful atmosphere and friendly service left a deep impression. Xiao Yushan said that both OUTBACK branches are located in commercial areas, with the lunchtime clientele mainly office workers. The value-packed business lunches priced around NT$300 are very popular. To ensure every customer not only enjoys their meal but does so elegantly, the kitchen is equipped with top-tier smoke extraction equipment to prevent any smoky smell lingering on customers.

▲ Lively, friendly, and joyful—that’s the feeling OUTBACK gives its customers. (Photo / Reporter Liao Minghui)

New arrivals must go on sale—even meal vouchers apply too.
The OUTBACK wood-fired grilled series starts at NT$420 per set. From now until OUTBACK, anyone spending NT$2,000 or more and including one wood-fired grilled item will receive a “Buy One Get One Free coupon for a Large Size Ribeye Steak.” The promotion is very sincere. In addition, meal vouchers purchased at Costco or other channels for OUTBACK can also be used for this wood-fired grilled series.

▲ The new wood-fired grilled series, from top to bottom, includes steak, salmon steak, half-roasted chicken, and pork ribs, starting at NT$420. The beef is imported from Australia, with no concerns over mad cow disease or lean meat additives. (Photo / Reporter Liao Minghui)

▲ Live scene from the July 4th Wood-Fired Grilled Party. (Video /Provided by OUTBACK)

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