We can all agree that there is nothing quite like a steak from the multiple steakhouses one can find. These known to be irresistible when cooked to perfection, whether seasoned with just salt and pepper or coated in a variety of sauces and spices. Steaks can be cooked in a variety of ways, from rare to medium to well-done; whatever your choice, steak is always an excellent decision.
A superb steak is simple to define. The meat is the beginning point. It has to be good—the best if you can get it—and salted just enough to bring out the natural flavor of the meat, but not so much that people believe you’re hiding bad meat behind spice.
Some people like Angus, while others prefer Wagyu, rib eye, or filet. Because we all have diverse interests, this list isn’t organized; instead, we’re letting you rate it according to your own choices.
Get treated to a true fine dining experience at A-Steakhouse inside Acacia Hotel located in Muntinlupa City! Explore their distinctively flavored steaks handcrafted by seasoned chefs, as well as tantalizing menu that includes main entrees, appetizers, healthy greens, sandwiches and desserts!
A superb steak is simple to define. The meat is the beginning point. It has to be good—the best if you can get it—and salted just enough to bring out the natural flavor of the meat, but not so much that people believe you’re hiding bad meat behind spice.
Nobody knows the exact details of the country’s exquisite steak heritage, but it’s undeniably one of the best ways to indulge yourself. And Metro Manila has its fair share of restaurants that serve really, very fine steak—whatever that means to you. Did you know that not all wagyu beef comes from Japan, and that Angus and Black Angus are not interchangeable? Meanwhile, the strip steak is made from the cow’s short loin. Wine complements steak more than your favorite beer. And a well-done steak is one that has been thoroughly cooked (it’s also not the best way to go if you want the natural flavor of the beef to shine).
Elbert’s steakhouse is not just Metro’s finest of the best when it comes to meat, but it’s also one of the best steaks in the globe. The restaurant specializes in USDA Top grade beef and premium wines; prime cuts are wet-aged and cooked to a flawless medium rare.
Elbert’s has remained beneath the radar, known only to those in the know. Finish the evening in the comfortable cigar room.
Elbert’s Tomahawk Steak puts other steakhouses’ dishes to the test.
Tomahawk steak
Mamou Kitchen is well-known throughout the country for its excellent cuts of beef, but the Porterhouse to share steals the show. The beef is dry aged for 28 days in the United States before being cooked till rich and juicy.
It’s become somewhat of a legend at this point, and you can always count on it to serve out some of the greatest steak in Manila.
Mamou serves one of the most recognizable cuts of steak in the country.
Compared to most steakhouses in the Philippines, this one has a lot of history. For 40 years, Wolfgang Zwiener was the chief waiter at the renowned Peter Luger Steakhouse. When he retired, his business-minded sons persuaded him to launch their own steakhouse. Wolfgang now has locations around the world, including three in Metro Manila. Wolfgang is picky about its beef in order to maintain its reputation as one of the greatest steakhouses in Manila. Its main store in the Philippines, Newport Mall, even boasts a P1M aging chamber! Wolfgang has become such a local favorite that the Philippine Airlines has recruited him to serve steak to its business class guests. Pro tip: Pair your steak with wine.
Wolfgang’s USDA Prime Black Angus Dry-Aged Steaks
Makati is a cosmopolitan melting pot of international cuisines. You’ve got your pasta, your dim sum, and your steak, without a doubt. La Cabrera in Glorietta is the place to go for genuine Argentine steak. Bondi & Bourke’s outstanding prime-cut steaks aren’t what you’d expect to find at an Australian cafe, but Prime 101 on Chino Roces Avenue provides some of the most gratifying hunks of meat in the area.
Lomo con Foie Gras with Malbec Reduction
Argentina’s dining culture revolves around the grill, and this steakhouse is no exception. Chef Augustin Figueroa runs La Cabrera and enjoys telling us stories about his father handing out cooked pork to friends and family. We felt the same way when the restaurant lowered the price of their steak by 40%. La Cabrera’s proprietary grilling technique is strictly forbidden.While it serves the standard rib eye, the restaurant enjoys promoting more unusual steak cuts such as picanha (sirloin cap), skirt steak, and short ribs, demonstrating that it’s never about the cut of meat, but how it’s cooked. La Cabrera is so superb that it has become the EDSA Shangri-hallmark La’s steakhouse.
Meanwhile, the cities of San Juan and Pasig are also top-of-mind when it comes to delectable food. These cities are home to a plethora of neighborhood steakhouses that many people overlook but should. Consider Highlands Bistro, which is the resurrection of Highlands Prime Steakhouse. The recently redesigned chophouse offers a diverse menu of cuts. Don’t miss Cowrie Grill on your next trip to Greenhills, where expertly grilled steak in massive servings awaits.
House of Wagyu Stone Grill actually doesn’t require an introduction—this chophouse is an institution, a classic that never goes out of style, whether in Quezon City or San Juan. The restaurant takes pride in its premium Wagyu cuts, which range from Grade 1 to Grade 10. Their Wagyu Rib Eye, served on a blazing hot stone dish, is to say the least delectable. Every luscious mouthful of each marbleized morsel will transport you to steak heaven.
House of Wagyu, one of the most dependable steakhouses in the country, is known for cooking your meaty dishes on a stone barbecue, producing a sensory gustatory meal for every diner. Eating steak at House of Wagyu is an experience, from the visual thrill of seeing the marbling on your steak to the sizzle you hear as it cooks to the amazing smell of grilled meat. House of Wagyu has also lately stepped up its steak game, introducing a special kind that has been matured in-house for more than 40 days. The owners use an app to monitor the aging process (from temperature to humidity levels) throughout the clock. When it comes to the greatest steaks in Manila, this level of dedication is evident.
You can also have a World-Class Steakhouse experience at home. Restaurant volume is down across the country, and for those who prefer eating out, the fine dining end of the scale is the most difficult to recreate, as many businesses, such as delis, pizzerias, and burger joints, offer takeout, and the food travels well – unlike the white tablecloth experience.
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Furthermore, many fine dining establishments are only available for dinner and lack outdoor space, thus they have not reopened in many situations. If you are hesitant to leave the comfort of your house, you can enjoy and have your steak in the backyard of your luxury home.
Suggested read: South America’s Most Iconic Dishes
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