Recommended Steak Restaurants

[roydok]

Sizzling Plate in Baguio City.

[denki3269]

Sizzling Plate in Baguio City.

ang layo naman..

[jeffster]

Not a restaurant but if you want to have good US Angus Hanger steak at home, then this is a must try.
http://www.facebook.com/kapolei.steaks

[denki3269]

sa House of Wagyu solid kumaen.. lalo na yung grade 12 nila na steak.. =)

[Starex_Gold]

ang layo naman..

Malay mo sa sobrang sarap eh worth it dayuhin hahahaha

Pa-email pala nung pics kanina.

[denki3269]

malayo pa din.. hahaha

mamayang umaga.. tinatamad ako eh.. hahaha

[myk384]

House of Minis (not the ones in mall food courts).. sulit and sarap ng steak dun

[speed unlimited]

Antonio`s Tagaytay .
Angus Beef Grilled Prime porter house Steak Rubbed with Cardamom/ Antonios steak sauce . 800 grams for 2 person 4,800.00. Mahal sa tingin mo sulit naman .

[_Qwerty_]

Top 10 Steaks in Manila | EAT+DRINK | TOP LIST | SPOT.ph

**surprisingly walang Elbert's Steakroom

10. Snackaroo - Matalino St. QC
Snackaroo defies all notions and expectations of a “steakhouse.” It's well lit and not airconditioned, its wait staff knows next to nothing about the food they serve, and if you order their Charbroiled T-Bone or Porterhouse steak (both P130), you will get a thin slice of meat cooked well done (not that you'd want to risk asking to have it served medium rare, anyway) with a bowl of cornstarch-based gravy on the side. And yet the meat is surprisingly full of flavor, the rub they use compelling. Served with plain rice and clear soup, Snackaroo brings steak down to the level of a carinderia dish and does so with a sense of unselfconscious matter-of-factness and a bit of quiet pride.
Snackaroo's steak is more about familiarity than machismo. The contrast between tender meat and pockets of burnt fat make it a perfect companion to plain rice. And though it is good on its own, for some reason, the addition of gravy just takes it a notch higher. This is the junk food of steak. Cheap, tasty, and ultimately, comforting.




9. Batangus Grill - Metropolitan Ave. Makati
Batangus, named after the slang term given to beef from Batangas, is proof that local beef, when prepared and cooked the right way, can be just as tender and taste just as good as imported steak. It is so good, in fact, that to eat it with gravy would be an insult to the beef. They are also probably the only cheap steak (any steak less than 500 bucks is automatically cheap) restaurant that cuts their steaks thick and can serve it rare without you having to send it back to the kitchen for either being too cooked or still mooing.
Their Baraco Double Cut Fillet comes in three sizes: Ladies Cut (P300, 125g), Batangus Cut Fillet (P380, 160g), and Barako Double Cut Fillet (P480, 230g). The beef is juicy, the more cooked parts tasting faintly of roast beef. The restaurant may be a bit inconvenient to get to, but the quality of beef plus its price point, make the trip worth it.




8. 22 Prime - Discovery Suites Ortigas
Not only does Discovery Suites' 22 Prime serve good steak, they make eating steak fun, too. After you place your order, the waiter will return with a wooden box filled with steak knives for you to choose from.
The Rib-Eye (P1195, 400 grams) is juicy and packed with flavor; the beef firm, but not tough, and with good marbling. A trick I learned from my dining companion is to cut out the fat and send it back to the kitchen to have it returned to the flame until practically burnt. The result is a decadent explosion in texture and flavor as you alternate between rare meat and near-burnt fat. The fact that you chose your own cutting implement also adds a certain appeal to the whole dining experience. You sort of feel like a warrior, having chosen your own weapon with which to attack the beast before you. A beast that you can eat with gravy. Mmm, gravy.




7. I'm Angus Steakhouse - Yakal St. Makati
Just read the name I'm Angus and you know what this restaurant specializes in, and that it means business. They have a number of cuts on the menu, all of them, as the restaurant's name implies, Certified Angus Beef. Beef weight depends on the cut ordered, ranging from the 8-ounce Tenderloin (Php1670) to the massive 21-ounce Tomahawk (Php2850).
A good place to start would be the Rib-Eye (Php1800, 12 oz), a hefty chunk of beef with good marbling, giving the diner a good ratio of fat to meat. The steak is, for lack of a better word, beautiful, coming away smoothly without much effort from the knife, yet not so soft as to be considered lightweight. It's the kind of steak that makes you stop and close your eyes after your first bite, giving thanks to the cow that gave its life so that you can feast on its wonderfully-aged and beautifully-grilled body. It's the kind of steak you text friends about mid-meal (I actually received such an SMS), the kind of steak you go out of your way to eat, which you have to do anyway, since the area I'm Angus is in isn't quite commercial. I guess, in the end, it's just really damn good steak.




6. Red - Makati Shang
Makati Shangri-La's Red is unassuming, in that it doesn't look like a restaurant that would serve steak. And if it did, it wouldn't probably be good steak. This is a lesson on not judging books by their covers (or brothers, because they are not books), because the steak here is excellent.
The Australia Red Darlingdown Rib-eye (P1700, 350g) is modestly priced, given that this is a hotel restaurant, that the steak is flown in almost weekly and aged for about a month, and that 350 grams is about the size of half a dinner plate. And really, you get more than you pay for, as the beef is fleshy-tender, and for some reason, tastes different as the evening wears on, going from dense, tightly-packed and flavorful at the start, when it is still warm, to a less intense but still tasty steak by the end of the meal. It's the kind of restaurant you'll want to bring your date to, as it looks swanky, but isn't exactly priced that way.

[_Qwerty_]

5. House of Wagyu Stone Grill - Eastwood
Eating at House of Wagyu Stone Grill has its pros and cons. First, the pros: beautiful hunks of Wagyu beef served on a hot stone slab, the whole thing cooking in front of you. There is a sort of power attached to being able to cook your own food in a restaurant, the ultimate “getting a dish just the way you want it” in a place of commerce. Also, it's a legitimate excuse to play with your food.
The menu lists a number of Wagyu grades to choose from, but a safe bet is the Rib-Eye Grade 6 (P1900, 220g) which is tender, with pockets of fat that melt lovingly in the mouth, adding another dimension to the already excellent meat. You will be asked to wait a bit after you cut your steak before putting it in your mouth, as this replaces the traditional resting period, the time in between flame and table where steaks are left alone to collate their juices. The only disadvantage to eating off a hot stone plate: the plate is so hot the steak sizzles, which can be irritating if you are hit. The restaurant provides napkins so that their customers' clothes don't get stained, but the hot oil can still sting the arms.
On the other hand, this means that the steak has a good amount of fat, which means excellent marbling. The steak cooks fast, so eat fast or ask for a plate once you've got your beef to the right doneness, or else it'll be well done before the end of the meal.




4. Melo's
No steak list is complete without Melo's, one of the—if not the —restaurants that popularized steak in Manila in the 1980s. It was always a treat to go to Melo's, to watch as the waiter wheeled out the silver cart with different cuts of steak on it for the customer to examine. Melo's was also one of the first restaurants to popularize Wagyu beef, which still graces their menu as a specialty.The restaurant offers different kinds of steak served in many different ways, paired with different things, which means that there will be something on the menu that will appeal to almost anyone.
Those looking for your basic slab of meat on a plate can go for the Rib-Eye Wagyu Grade 6 (P220/ oz min 8oz), which is soft, well-marbled, with a smokey flavor that is sensed more than tasted, as one chews on the beef. Melo's has not only moved with the times; as its history—and its steaks—show, it is constantly before it.




3. Mamou - Serendra BGC
Ask someone who loves steak to recommend a restaurant in Manila and odds are that Mamou will be on their list. Though Mamou's menu is extensive and not limited to beef, they do take pride in their steak, serving it the same way a certain New York restaurant does, with the plate tilted downwards so that all the oil runs to the bottom, where it can be spooned up and onto steak rice (P90) as a maddeningly rich, decadent side dish.
There are two types of steak to choose from, but the more expensive Dry Aged USDA Prime Grade Bone-in Ribeye Steak (600g/21oz, P2800; 800g/28oz, P3500) is thick, juicy, and has an intense flavor. Definitely worth saving up for. The best way to eat it would be without gravy—just sprinkle a little sea salt on it to draw out the flavor and you're good to go.




2. The Fireplace - Hyatt Manila
You cannot go wrong with steak at The Fireplace. It ‘s the sort of restaurant that takes pride in their steaks. You can tell this from the ambiance—the low light, the open fire, the stacks of wood for fuel. And you can taste it in the steak. The Porterhouse steak (P3450, 25 oz) is tender, the beef infused with a hint of smokiness from the wood and fire, and the steak a perfect medium rare.
They cook their steak so well that someone once took a picture of a piece of steak cut crosswise just to show to waiters at restaurants and said, “If you can cook your beef like this, I'll have mine medium rare.” The steak here is cooked and served in a straightforward manner, yet each bite yields a complex, beefy flavor. The grill also has excellent side dishes, some of the best in the metro. But that's for another list altogether.



1. The Tivoli - Mandarin Makati
One doesn't automatically think of The Tivoli at The Mandarin Oriental when one thinks of steak, but the restaurant does offer an excellent and varied choice of meat, all of them well aged and beautifully marbled. The kitchen does a wonderful job of cooking the beef well done, a lovely brown on the outside and delightfully pink when cut. My favorite was the U.S Certified Angus Prime Rib-Eye (P2350+, 250g), which has a robust, concentrated flavor, coupled with beautifully textured meat that gives off a hint of delicate smokiness on the outside, a wonderful contrast to the sweet, juicy pink within. It is, for lack of better words, to die for.