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10 Ways To Treat Dad To The Top Steaks In Town

Father’s Day is this Sunday. If your Dad loves meat, it is time to show him (or any father figure in your life) how much he rocks with some steak! Not sure where to bring him? Here’s a list (in alphabetical order) of 10 dining spots where I have eaten a well-cooked steak the past year.

 

1. Urien Loza Argentine Organic Rib Eye at Cirkulo

G/F Milky Way Building, 900 Arnaiz Avenue, Makati City, (02) 810-7535, 810-2763, www.elcirkulo.com

 

 

At Cirkulo, Chef J Gamboa offers an extensive Spanish Mediterranean menu with popular old favorites like Slow Roasted U.S. Beef Belly with Horseradish Sauce, Paella Montana, and Cabeza de Cerdo or suckling pig sisig, which is imho still the best sisig in town. It recently added a selection of steak choices on its menu.

Steak to order? The Urien Loza Argentine Organic Rib Eye. This charcoal grilled, grass-fed, rib eye is cooked in a Josper charcoal oven to your preferred doneness (in my case, that’s medium rare). An order comes with roasted vegetables and salsa verde, good for 2 to 3 persons at P2,450 for 350 grams. Cirkulo is usually closed on Sundays, but will be open this Sunday, June 17 Father’s Day.

 

 

2. Australian Mulwarra Wagyu Rib Eye at Cru Steakhouse

Marriott Hotel Manila, 2 Resorts Drive, Newport City, Pasay City, (02) 988-9999

 

 

This sleek, modern version of an old steak joint boasts an open fire “flaming” grill set-up that can cook meat at high temperatures of over 500°F. Its meat-centric menu includes good options for non-carnivores (including vegans) and highlights the use of sustainable seafood and organic vegetables. It also offers one of the best steak deals in town with its ongoing Unlimited Prime Rib Steaks for Sunday brunch at P1,300 net. 

Steak to order? The melt-in-your-mouth Australian Mulwarra Wagyu Rib Eye MBS+9, grilled to your preferred doneness (best ordered medium rare) at P4,150 for 250 grams, with your choice of two sides. If you’re not into Wagyu, “The Cuts” is a tasty alternative with three cuts: US Prime Rib Eye, US Certified Angus Beef Tenderloin, and Australian “Grainge” Rump (at 150 grams each)—it’s a steal at P3,800, including two sides.

 

3. The Cuadril (Coulotte) at La Cabrera

6750 Ayala Avenue, Makati City, (02) 833-8946

 

 

La Cabrera Manila is the first Asian outpost of the famous parilla or authentic Argentinian grill and steakhouse of Chef Gaston Rivera. Steaks are cooked without butter or marinade, but simply seasoned with salt before being cooked in a custom-built charcoal grill. It recently launched its La Cabrera Buenos Aires’ Signature Happy Hour, with 40% off on all food and drinks on weekdays from 5 pm to 6:30 pm.

Steak to order? The Cuadril or Coulotte, which is the top cap from the sirloin portion of the beef. Best enjoyed a punto or cooked to medium doneness, it is rumored to be the Pope’s favorite cut of steak and is also the most famous steak cut in Brazil where it is called Picanha. It costs around P2,900 for 500 grams and comes with two sets of sides: savory lupa or cold sides and hot sides that are on the sweet side.

 

4.  28-Day Dry Aged USDA Prime Grade T-Bone Steak at Mamou

Serendra, Bonifacio Global City, (02) 856-3569, 909-5741, (0917) 816-2668

Power Plant Mall, Rockwell Center, Makati City, (02) 822-6218, 903-0194, (0917) 806-2668 

Ayala Malls The 30th, 30 Meralco Avenue, Pasig City, (02) 637-9603, (0917) 866-2668

 

 

First opening as a “home kitchen,” in Serendra in 2007 thanks to owner/chef Malou Fores’ passion for cooking and entertaining at home, Mamou has always been best known for its good steaks, pastas, and service, a reputation that the restaurant had managed to maintain through the years, thanks to its dedicated team.

Steak to order? 28-Day Dry Aged USDA Prime Grade T-Bone Steak that is first seared, then broiled before it’s finished off with Mamou’s notable crusting. Best cooked to medium rare, the steak is approximately 700 grams at P3,690, good for 2 to 3 persons, and comes with two sides, with my favorites being the corn pudding, mashed potatoes, and steak fried rice.

 

5. On the Bone Galician Prime Rib Chop at Raging Bull Chophouse & Bar

Shangri-La at The Fort, 30th Street corner 5th Avenue, Bonifacio Global City, (02) 820-0888

 

 

Patterned after a 1960’s steakhouse in Manhattan, this retro-inspired modern steakhouse serves an extensive menu of steaks, seafood, and other classic steakhouse fare. It is undeniably one of the most beautifully designed restaurants in Manila, with a smart looking bar area.

Steak to order? The new Galician Prime Rib Chop from the northwest Basque region of Spain, grilled in a Josper charcoal to medium rare, at P7,850 for 900 grams. For those looking for a smaller cut, try the Darling Downs Wagyu MS 5+ grass raised, grain finished rib eye from Queensland at P3,950 for 350 grams. 

 

6. 20 Days Jack Daniel’s Dry Aged Argentinian Rib Eye at Ruby Jack’s Steakhouse

City of Dreams Manila, Diosdado Macapagal Boulevard, Parañaque, (02) 801-8888

Hailing from Japan, Ruby Jack’s offers culinary innovations while maintaining its classic steakhouse roots. The menu was recently changed and now features slight variations to classic dishes that still retain its Japanese influences.

Steak to order? 20 Days Jack Daniel’s Dry Aged Argentinian Rib eye at P900 per 100 grams, grilled to medium rare. Or if you are not into Argentinian beef, try the 45 Days Dry Aged Australian Prime Rib at P800 per 100 grams.

 

7. Beef Onglet at Sagana Epicerie and Bistro

Net One Building, 26th Street corner 3rd Avenue, Bonifacio Global City, (02) 815-8801

 

 

Sagana is a French restaurant that puts the spotlight on high quality locally grown ingredients, while maintaining the high standards of cooking expected from experienced chefs like Marc Aubry.

Steak to order? The Beef Onglet. Also called hanger steak in English, this cut comes from the diaphragm muscle of a steer and is prized for its full flavor. Chef Marc Aubry uses US Wagyu onglet that he simply seasons with salt and pepper, before searing it in light brown butter. It is served with sliced shallots sautéed in the butter used to cook the beef, plus steak frites (or fries), and salad.

 

8. A5 Wagyu of the Day or Wagyu Sukiyaki at Teppan Okochi by Mangetsu Osaka

G/F Ore Central Building, 9th Avenue corner Lane Q, Bonifacio Global City, (02) 813-0051, (0917) 795-0051

 

 

This traditional Japanese Restaurant specializes in iron plate cooking, featuring really good Osaka-style okonomiyaki and wagyu sukiyaki. Chef Okochi, who is from Osaka, regularly brings in seasonal Japanese products from meat, seafood, vegetables, to sake and shochu, to create Japanese dishes quite different from what we normally see in the Philippines.

Steak to order? A5 Wagyu of the Day cooked on the teppan that comes with five kinds of vegetables and assorted sauces, smoked salt from Japan, special Japanese miso and sesame sauce, and marinated chopped onion with ponzu.

 

9. Presa Iberica at Txanton

2/F Alegria Alta Building, 2294 Chino Roces Avenue, Makati City, (02) 877-6928, 812-2040 local 112, www.txanton.com.ph, (shop open but dine-in closed on Sundays)

 

 

This shop known for its jamon and good selection of wines actually hides a Spanish bistro inside. Most noteworthy on the menu is its selection of high quality Iberian pork and beef in different grades which all need to be pre-ordered.

Steak to order? Presa Iberica or 100% acorn-fed Iberian pork shoulder steak, simply seasoned with salt and pepper before being grilled in the Josper charcoal oven to medium rare. At P4,500 for 500 grams, this steak has beautiful marbling that makes you question its pork origins, as it tastes more like beef! Also worth the trip is the Josper-grilled Secreto Iberico or 100% acorn-fed Iberian pork that goes for P2,950 per 500 grams. Steaks are served with either fries or oloroso mushrooms.

 

10. USDA Prime Dry Aged Porterhouse at Wolfgang Steakhouse

2/F Newport Mall, Resorts World Manila, Pasay City, (02) 511-7009, (0995) 610-2361

G/F The Podium, ADB Avenue, Ortigas Center, Mandaluyong City, (02) 505-6272, (0917) 702-8913

 

 

Wolfgang Zwiener opened his first Wolfgang Steakhouse in 2004 New York City, after decades of working as a server at the legendary Peter Luger Steakhouse. It carries almost the same items as Luger starting with the signature Porterhouse steaks, to the thick-cut bacon appetizer, to the whipped cream or shlag.

Steak to order? The Porterhouse Steak that’s grilled in 1500 degree broilers. A 1-kilo Porterhouse for two costs P5,988.

 

 

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