Regina Troy Barrios

Metro’s Ultimate Steak Guide: Source, Sear & Savor 

Article (news)

<p>What better way to enjoy a truly satisfying meal than with a steak cooked to perfection—charred on the outside, tender on the inside, and packed with flavor?</p><p>As more steakhouses open across the metro and Filipinos grow more discerning about what makes a great steak, we’re collectively raising the bar—not just when dining out, but in our own kitchens. So if you’re planning a next-level steak night at home or finally mastering your cast iron, we’ve tapped the country’s top chefs and steak masters for insider tips, techniques, and sourcing secrets. Get ready to slice into Metro’s ultimate guide to steak—built for serious flavor, serious skill, and serious satisfaction.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1750650583366cristi-caval-3pCrvi2JH-M-unsplash.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Where the pros get their steak | Photo by Cristi Caval on Unsplash</span></span></span></div><h2><strong>Where To Buy: The Best Raw Steaks In The Metro</strong></h2><p>Prefer to cook your own? Top chefs recommend these trusted delis and specialty stores for restaurant-grade cuts.</p><p>Chef<strong> Andrea Spagoni</strong> of <a href="https://www.instagram.com/solaire_finestra/?hl=en" rel="noopener noreferrer" target="_blank">Finestra</a> keeps it simple: stick to a butcher you trust or head to a high-end supermarket. “Make sure it is fresh as possible.”</p><p>Chef<strong> Martin Kaspar</strong> of <a href="https://www.instagram.com/lentrecotemnl/?hl=en" rel="noopener noreferrer" target="_blank">L’Entrecôte</a> backs <a href="https://www.instagram.com/santisdelicatessen/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Säntis Delicatessen</strong></a> for its Certified Angus Beef, praising its “juiciness and tenderness.” Chef <strong>Kalel Chan </strong>of <a href="https://www.instagram.com/lobby385ph/?hl=en" rel="noopener noreferrer" target="_blank">Lobby 385</a> also shops at Säntis, <a href="https://www.instagram.com/oneworlddeli/?hl=en" rel="noopener noreferrer" target="_blank"><strong>One World Deli</strong></a>, <strong>Landmark BGC</strong>, and <a href="https://www.instagram.com/themarketplacefresh/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Marketplace</strong></a><strong></strong> for well-marbled imported cuts that appeal to Filipino tastes.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1750649649645OneWorld.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Choosing the right cut is half the battle | Photo: One World Deli</span></span></span></div><p>For ready-to-cook restaurant-grade steaks, <a href="https://www.instagram.com/mymamou/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Mamou Meats</strong></a> in Uptown BGC carries the same USDA Prime cuts served at Mamou.<strong> Raul Forés</strong> also recommends<a href="https://www.instagram.com/chingolodeli/?hl=en" rel="noopener noreferrer" target="_blank"><strong> Chingolo Deli</strong></a> for quality grass-fed beef and <a href="https://www.instagram.com/thebowtieduck/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Bow Tie Duck</strong></a> for more premium European-style steaks and specialty ingredients like butter.</p><p>Chef <strong>Adrian Cuenca</strong> of Elbert’s Steak Room is also a Bow Tie Duck fan, and suggests USDA Prime Wisconsin steaks from <a href="https://www.instagram.com/bacchusepicerie/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Bacchus Épicerie</strong></a> in Makati or Alabang. “It might not reach the same experience you’ll have at a steakhouse,” he says, “but it can come close if you choose the right steak that is properly prepared.”</p><p>Looking for something different? Chef <strong>David Amoros</strong> of<a href="https://www.instagram.com/elborn.ph/?hl=en" rel="noopener noreferrer" target="_blank"><strong> El Born</strong></a> recommends the Spanish approach: aged ribeye from old cows at <a href="https://www.instagram.com/txantonph/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Txanton</strong></a> and premium cuts of Iberian pork like secreto and pluma at <a href="https://www.instagram.com/artisancellardoor/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Artisan Cellar Door</strong></a>.</p><p>For online convenience, <a href="https://www.instagram.com/steakandstuffph/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Steak and Stuff</strong></a> gets high marks from Chef<strong> Mark Advincula</strong> of<a href="https://www.instagram.com/steakandfrice/?hl=en" rel="noopener noreferrer" target="_blank"> Steak &amp; Frice</a>: “They’ve got a solid selection at different price points.” His go-to? USDA Choice Angus ribeye. “It delivers that steakhouse-quality experience without the hefty price tag.”</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1750650216750matt-connor-9Qs_9n2oSJo-unsplash.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">From pan to plate, how the experts get it right | Photo by Matt Connor on Unsplash</span></span></span></div><h2><strong>Master The Sear: Chef-Approved Cooking Tips</strong></h2><p>Whether you’re new to steak or a seasoned home cook, these pro tips will instantly upgrade your technique.</p><div><strong>BRING IT TO ROOM TEMP.</strong></div><p>“Pull out the beef from the fridge a few hours before cooking,” says Spagoni. “The closer it is to room temp, the less it suffers over charcoal.” Cuenca agrees: “It is very important not to cook the steak cold… your steak will not cook evenly.”</p><div><br/></div><div><strong>DRY SURFACE = BETTER CRUST</strong></div><p>“Make sure to pat dry the steak with a paper towel to lessen the outside moisture,” says Chan.</p><p>“Pat your steaks dry. DO NOT wash your meat!” adds Forés. He also recommends searing at 204 to 232°C and using a laser thermometer for precision.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1750650978513milan-gaziev-feKW2Gma5J4-unsplash.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Great steak needs the right pan and serious heat | Photo by MILAN GAZIEV on Unsplash</span></span></span></div><div><strong>USE THE RIGHT PAN</strong></div><p>“Use a good stainless steel or cast iron pan and get it screaming hot—almost smoking,” says Advincula. Cuenca echoes this and adds, “Make sure you know how to season and maintain it.”</p><div><br/></div><div><strong>REST LIKE A PRO</strong></div><p>“Rest your meat,” says Forés. “As a baseline, rest it as long as you cooked it.” Chef <strong>Josh Boutwood</strong> agrees: “Always let the steak rest. This allows the juices to remain in the steak.”</p><div><br/></div><div><strong>CHOOSING CUTS: WHAT THE PROS PREFER</strong></div><p>“We all want to see the fat… Filipinos love ribeye,” says Chan. Amoros recommends a ribeye from older cows, aged to different stages for flavor.</p><p>Cuenca suggests striploin for a more meaty chew, and tenderloin for a leaner, melt-in-your-mouth experience. Kaspar adds filet mignon, striploin, and T-bone to the shortlist. For a flavor-forward cut, Boutwood loves a good flank or picaña.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1750651264476Workbench Thumbnail.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Level up with crave-worthy sauces, killer sides, and final flourishes | Balazs Kelemen on Unsplash</span></span></span></div><h2><strong>How To Serve: Sauce, Sides, And Finishing Touches</strong></h2><p>The perfect steak deserves the right supporting cast—here’s how to finish strong.</p><div><br/></div><div><strong>SAUCE (OR NOT)</strong></div><p>Spagoni keeps it minimal with salt, pepper, and olive oil. “For fatty steaks, mustard or horseradish. Otherwise, black pepper sauce will do.”</p><p>Chan sears with rosemary and garlic, finishing with butter. Forés favors béarnaise or chimichurri, while Cuenca pairs sauces to steak type: “Bordelaise or peppercorn for ribeye, béarnaise for tenderloin.”</p><p>Kaspar offers a range. “Chimichurri, red wine reduction, or our Secret Herb Butter Sauce at L’Entrecôte.” </p><p>Cuenca’s tip: after cooking, deglaze the pan with wine and stock, reduce, then swirl in butter.</p><div><br/></div><div><strong>SIDES THAT SHINE</strong></div><p>No steak is complete without its supporting cast. Mashed potatoes remain a classic across kitchens. Kaspar likes “creamy and buttery mashed potatoes.” Forés recommends Robuchon-style pomme purée.</p><p>If you want to keep it light, roasted vegetables or grilled asparagus pair well, especially with béarnaise, notes Forés. Steak rice is another standout. “Use steak fat to cook the rice,” advises Advincula. </p><p>Forés’s ultimate trio? “Steak, fried egg, avocado.”Creamed spinach, grilled veggies, and baked garlic also get a nod from Kaspar. And for Cuenca, a loaded baked potato with sour cream, bacon, and chives never fails.</p><p>Whether you’re hosting steak night or leveling up your grill game, this guide proves that a great steak isn’t intimidating—it just takes the right ingredients, a few pro techniques, and a little love.</p><p>As Raul Forés puts it: “Steak is a very personal thing… Find your flavor. Try them all and see which one speaks to your soul and whispers sweet nothings to your taste buds.”</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1750651425056sergey-kotenev-CEsrs0WHOiw-unsplash.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Our insider steak sourcebook | Photo by Sergey Kotenev on Unsplash</span></span></span></div><div><br/></div><h2><strong>The Steak Roll Call</strong></h2><p>Where to buy raw, restaurant-grade steak in the Metro</p><div><br/></div><p>🔪 <a href="https://www.instagram.com/artisancellardoor/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Artisan Cellar Door</strong></a></p><p><strong>What makes it different: </strong>A Wagyu connoisseur’s dream offering rare labels like Mayura, Sher, Blackmore, and Niman Ranch. </p><p><strong>Location:</strong> Pasong Tamo Extension, Makati </p><p><strong>Contact:</strong><a href="https://www.instagram.com/artisancellardoor/?hl=en" rel="noopener noreferrer" target="_blank"> @artisancellardoor</a><strong> </strong>on Instagram<strong></strong></p><div><br/></div><p>🔪 <a href="https://www.instagram.com/bacchusepicerie/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Bacchus Épicerie</strong></a></p><p><strong>What makes it different:</strong> A fine food and wine boutique perfect for pairing premium steak with curated spirits, oils, and gourmet tools. </p><p><strong>Locations:</strong> Makati Shangri-La, Ortigas Shangri-La, Alabang </p><p><strong>Contact:</strong> <a href="https://www.instagram.com/bacchusepicerie/?hl=en" rel="noopener noreferrer" target="_blank">@bacchusepicerie</a> on Instagram</p><div><br/></div><p>🔪 <a href="https://www.instagram.com/chingolodeli/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Chingolo Deli</strong></a></p><p><strong>What makes it different:</strong> Argentinian grass-fed Bolzico beef is pasture-raised, hormone-free, and full of flavor. </p><p><strong>Locations:</strong> Makati &amp; Molito, Alabang </p><p><strong>Contact: </strong><a href="https://www.instagram.com/chingolodeli/?hl=en" rel="noopener noreferrer" target="_blank">@chingolodeli</a> on Instagram</p><div><br/></div><p>🔪 <a href="https://l.instagram.com/?u=https%3A%2F%2Fwww.landmark.ph%2F%3Ffbclid%3DPAZXh0bgNhZW0CMTEAAaedFQey1lgkK-_IAZWBMTw12U68F3ro2uBdTlyz0kJ2TIW6iZClmdoTHERPDA_aem_dkDYm9GjRTCxW9IdGFwvrA&amp;e=AT1KFEu_VkekwZZKAOiDcO9I8YnPJzaIcqsrOF0MkdHEGXj-PIgQCcdkgIA2_G3vNOo50_VnSQAXK_hf9nYbU2HPdPuEQLX28I_beik" rel="noopener noreferrer" target="_blank"><strong>Landmark BGC</strong></a> </p><p><strong>What makes it different:</strong> Custom-cut steaks on demand, from grass-fed ribeyes to Wagyu and Japanese A5. </p><p><strong>Location:</strong> Three Parkade, 30th Street, BGC </p><p><strong>Contact:</strong> <a href="https://www.instagram.com/landmarkphil/?hl=en" rel="noopener noreferrer" target="_blank">@landmarkphil</a> on Instagram or TikTok</p><div><br/></div><p>🔪 <a href="https://www.instagram.com/mymamou/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Mamou Meat</strong></a></p><p><strong>What makes it different: </strong>The same USDA Prime cuts they serve at Mamou, now in grill-ready, dry-aged kits. </p><p><strong>Location:</strong> Uptown Parade, BGC (and other Mamou branches) </p><p><strong>Contact:</strong> <a href="https://www.instagram.com/mymamou/?hl=en" rel="noopener noreferrer" target="_blank">@mymamou</a> on Instagram | <a href="https://www.facebook.com/mamouahomekitchen" rel="noopener noreferrer" target="_blank">Mamou – A Home Kitchen</a> on Facebook</p><div><br/></div><p>🔪 <a href="https://www.instagram.com/themarketplacefresh/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Marketplace </strong></a>(<strong></strong>Rustan’s, S&amp;R, Landers, Robinsons)</p><p><strong>What makes it different:</strong> Reliable supermarket staples. Look for marbled ribeyes and ask the butcher for insider picks. </p><p><strong>Locations:</strong> Nationwide</p><div><br/></div><p>🔪 <a href="https://www.instagram.com/oneworlddeli/?hl=en" rel="noopener noreferrer" target="_blank"><strong>One World Deli</strong></a></p><p><strong>What makes it different: </strong>A curated butcher-grocer with charcuterie, craft brews, and heat-and-eat meals alongside premium steak cuts. </p><p><strong>Locations: </strong>Makati, San Juan, MOA, Alabang </p><p><strong>Contact: </strong><a href="https://www.instagram.com/oneworlddeli/?hl=en" rel="noopener noreferrer" target="_blank">@oneworlddeli</a> on Instagram </p><div><br/></div><p>🔪 <a href="https://www.instagram.com/santisdelicatessen/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Säntis Delicatessen</strong></a></p><p><strong>What makes it different:</strong> A Swiss-style gourmet deli with a serious selection of dry-aged steaks, Euro cheeses, and fine cold cuts. </p><p><strong>Location:</strong> Branches in Makati, San Juan, Muntinlupa, Quezon City, Pasig, and Silang, Cavite </p><p>Contact: <a href="https://www.instagram.com/santisdelicatessen/?hl=en" rel="noopener noreferrer" target="_blank">@santisdelicatessen</a> on Instagram</p><div><br/></div><p>🔪 <a href="https://www.instagram.com/steakandstuffph/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Steak and Stuff</strong></a></p><p><strong>What makes it different: </strong>Online delivery of imported steaks, from Yakiniku-cut ribs to MB4+ Porterhouse, all at great price points. </p><p><strong>Location:</strong> Pasig-based; online ordering only </p><p>Contact: <a href="https://www.instagram.com/steakandstuffph/?hl=en" rel="noopener noreferrer" target="_blank">@steaksandstuffph </a>on Instagram | <a href="https://www.facebook.com/steaksandstuffph" rel="noopener noreferrer" target="_blank">Steaks &amp; Stuff</a> on Facebook</p><div><br/></div><p>🔪 <a href="https://www.instagram.com/txantonph/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Txanton</strong></a></p><p><strong>What makes it different:</strong> Spain’s first jamoneria in the Philippines, with aged ribeye from old cows and 30-day Iberico cuts. </p><p><strong>Location:</strong> Chino Roces Street, Makati </p><p><strong>Contact: </strong><a href="https://www.instagram.com/txantonph/?hl=en" rel="noopener noreferrer" target="_blank">@txantonph</a> on Instagram</p>

<p>From premium cuts to perfect sears, this guide delivers pro tips and chef-approved moves to turn every steak night into a sizzling success.</p>

From premium cuts to perfect sears, this guide delivers pro tips and chef-approved moves to turn every steak night into a sizzling success.

Metro’s Ultimate Steak Guide: Source, Sear & Savor

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Metro’s Ultimate Steak Guide: Source, Sear & Savor

Ching Dee

Published June 23, 2025 12:19 PM PHT

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