Metro’s Ultimate Steak Guide: Source, Sear & Savor
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Metro’s Ultimate Steak Guide: Source, Sear & Savor
Ching Dee
Published Jun 23, 2025 12:19 PM PHT

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?
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?
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.
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.
Where the pros get their steak | Photo by Cristi Caval on Unsplash

Where To Buy: The Best Raw Steaks In The Metro
Where To Buy: The Best Raw Steaks In The Metro
Prefer to cook your own? Top chefs recommend these trusted delis and specialty stores for restaurant-grade cuts.
Prefer to cook your own? Top chefs recommend these trusted delis and specialty stores for restaurant-grade cuts.
Chef Andrea Spagoni of Finestra keeps it simple: stick to a butcher you trust or head to a high-end supermarket. “Make sure it is fresh as possible.”
Chef Andrea Spagoni of Finestra keeps it simple: stick to a butcher you trust or head to a high-end supermarket. “Make sure it is fresh as possible.”
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Chef Martin Kaspar of L’Entrecôte backs Säntis Delicatessen for its Certified Angus Beef, praising its “juiciness and tenderness.” Chef Kalel Chan of Lobby 385 also shops at Säntis, One World Deli, Landmark BGC, and Marketplace for well-marbled imported cuts that appeal to Filipino tastes.
Chef Martin Kaspar of L’Entrecôte backs Säntis Delicatessen for its Certified Angus Beef, praising its “juiciness and tenderness.” Chef Kalel Chan of Lobby 385 also shops at Säntis, One World Deli, Landmark BGC, and Marketplace for well-marbled imported cuts that appeal to Filipino tastes.
Choosing the right cut is half the battle | Photo: One World Deli

For ready-to-cook restaurant-grade steaks, Mamou Meats in Uptown BGC carries the same USDA Prime cuts served at Mamou. Raul Forés also recommends Chingolo Deli for quality grass-fed beef and Bow Tie Duck for more premium European-style steaks and specialty ingredients like butter.
For ready-to-cook restaurant-grade steaks, Mamou Meats in Uptown BGC carries the same USDA Prime cuts served at Mamou. Raul Forés also recommends Chingolo Deli for quality grass-fed beef and Bow Tie Duck for more premium European-style steaks and specialty ingredients like butter.
Chef Adrian Cuenca of Elbert’s Steak Room is also a Bow Tie Duck fan, and suggests USDA Prime Wisconsin steaks from Bacchus Épicerie 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.”
Chef Adrian Cuenca of Elbert’s Steak Room is also a Bow Tie Duck fan, and suggests USDA Prime Wisconsin steaks from Bacchus Épicerie 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.”
Looking for something different? Chef David Amoros of El Born recommends the Spanish approach: aged ribeye from old cows at Txanton and premium cuts of Iberian pork like secreto and pluma at Artisan Cellar Door.
Looking for something different? Chef David Amoros of El Born recommends the Spanish approach: aged ribeye from old cows at Txanton and premium cuts of Iberian pork like secreto and pluma at Artisan Cellar Door.
For online convenience, Steak and Stuff gets high marks from Chef Mark Advincula of Steak & Frice: “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.”
For online convenience, Steak and Stuff gets high marks from Chef Mark Advincula of Steak & Frice: “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.”
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From pan to plate, how the experts get it right | Photo by Matt Connor on Unsplash

Master The Sear: Chef-Approved Cooking Tips
Master The Sear: Chef-Approved Cooking Tips
Whether you’re new to steak or a seasoned home cook, these pro tips will instantly upgrade your technique.
Whether you’re new to steak or a seasoned home cook, these pro tips will instantly upgrade your technique.
BRING IT TO ROOM TEMP.
“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.”
“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.”
DRY SURFACE = BETTER CRUST
“Make sure to pat dry the steak with a paper towel to lessen the outside moisture,” says Chan.
“Make sure to pat dry the steak with a paper towel to lessen the outside moisture,” says Chan.
“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.
“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.
Great steak needs the right pan and serious heat | Photo by MILAN GAZIEV on Unsplash

USE THE RIGHT PAN
“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.”
“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.”
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REST LIKE A PRO
“Rest your meat,” says Forés. “As a baseline, rest it as long as you cooked it.” Chef Josh Boutwood agrees: “Always let the steak rest. This allows the juices to remain in the steak.”
“Rest your meat,” says Forés. “As a baseline, rest it as long as you cooked it.” Chef Josh Boutwood agrees: “Always let the steak rest. This allows the juices to remain in the steak.”
CHOOSING CUTS: WHAT THE PROS PREFER
“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.
“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.
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.
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.
Level up with crave-worthy sauces, killer sides, and final flourishes | Balazs Kelemen on Unsplash

How To Serve: Sauce, Sides, And Finishing Touches
How To Serve: Sauce, Sides, And Finishing Touches
The perfect steak deserves the right supporting cast—here’s how to finish strong.
The perfect steak deserves the right supporting cast—here’s how to finish strong.
SAUCE (OR NOT)
Spagoni keeps it minimal with salt, pepper, and olive oil. “For fatty steaks, mustard or horseradish. Otherwise, black pepper sauce will do.”
Spagoni keeps it minimal with salt, pepper, and olive oil. “For fatty steaks, mustard or horseradish. Otherwise, black pepper sauce will do.”
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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.”
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.”
Kaspar offers a range. “Chimichurri, red wine reduction, or our Secret Herb Butter Sauce at L’Entrecôte.”
Kaspar offers a range. “Chimichurri, red wine reduction, or our Secret Herb Butter Sauce at L’Entrecôte.”
Cuenca’s tip: after cooking, deglaze the pan with wine and stock, reduce, then swirl in butter.
Cuenca’s tip: after cooking, deglaze the pan with wine and stock, reduce, then swirl in butter.
SIDES THAT SHINE
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.
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.
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.
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.
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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.
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.
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.
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.
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.”
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.”
Our insider steak sourcebook | Photo by Sergey Kotenev on Unsplash

The Steak Roll Call
The Steak Roll Call
Where to buy raw, restaurant-grade steak in the Metro
Where to buy raw, restaurant-grade steak in the Metro
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What makes it different: A Wagyu connoisseur’s dream offering rare labels like Mayura, Sher, Blackmore, and Niman Ranch.
What makes it different: A Wagyu connoisseur’s dream offering rare labels like Mayura, Sher, Blackmore, and Niman Ranch.
Location: Pasong Tamo Extension, Makati
Location: Pasong Tamo Extension, Makati
Contact: @artisancellardoor on Instagram
Contact: @artisancellardoor on Instagram
What makes it different: A fine food and wine boutique perfect for pairing premium steak with curated spirits, oils, and gourmet tools.
What makes it different: A fine food and wine boutique perfect for pairing premium steak with curated spirits, oils, and gourmet tools.
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Locations: Makati Shangri-La, Ortigas Shangri-La, Alabang
Locations: Makati Shangri-La, Ortigas Shangri-La, Alabang
Contact: @bacchusepicerie on Instagram
Contact: @bacchusepicerie on Instagram
What makes it different: Argentinian grass-fed Bolzico beef is pasture-raised, hormone-free, and full of flavor.
What makes it different: Argentinian grass-fed Bolzico beef is pasture-raised, hormone-free, and full of flavor.
Locations: Makati & Molito, Alabang
Locations: Makati & Molito, Alabang
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Contact: @chingolodeli on Instagram
Contact: @chingolodeli on Instagram
What makes it different: Custom-cut steaks on demand, from grass-fed ribeyes to Wagyu and Japanese A5.
What makes it different: Custom-cut steaks on demand, from grass-fed ribeyes to Wagyu and Japanese A5.
Location: Three Parkade, 30th Street, BGC
Location: Three Parkade, 30th Street, BGC
Contact: @landmarkphil on Instagram or TikTok
Contact: @landmarkphil on Instagram or TikTok
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What makes it different: The same USDA Prime cuts they serve at Mamou, now in grill-ready, dry-aged kits.
What makes it different: The same USDA Prime cuts they serve at Mamou, now in grill-ready, dry-aged kits.
Location: Uptown Parade, BGC (and other Mamou branches)
Location: Uptown Parade, BGC (and other Mamou branches)
Contact: @mymamou on Instagram | Mamou – A Home Kitchen on Facebook
Contact: @mymamou on Instagram | Mamou – A Home Kitchen on Facebook
🔪 Marketplace (Rustan’s, S&R, Landers, Robinsons)
🔪 Marketplace (Rustan’s, S&R, Landers, Robinsons)
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What makes it different: Reliable supermarket staples. Look for marbled ribeyes and ask the butcher for insider picks.
What makes it different: Reliable supermarket staples. Look for marbled ribeyes and ask the butcher for insider picks.
Locations: Nationwide
Locations: Nationwide
What makes it different: A curated butcher-grocer with charcuterie, craft brews, and heat-and-eat meals alongside premium steak cuts.
What makes it different: A curated butcher-grocer with charcuterie, craft brews, and heat-and-eat meals alongside premium steak cuts.
Locations: Makati, San Juan, MOA, Alabang
Locations: Makati, San Juan, MOA, Alabang
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Contact: @oneworlddeli on Instagram
Contact: @oneworlddeli on Instagram
What makes it different: A Swiss-style gourmet deli with a serious selection of dry-aged steaks, Euro cheeses, and fine cold cuts.
What makes it different: A Swiss-style gourmet deli with a serious selection of dry-aged steaks, Euro cheeses, and fine cold cuts.
Location: Branches in Makati, San Juan, Muntinlupa, Quezon City, Pasig, and Silang, Cavite
Location: Branches in Makati, San Juan, Muntinlupa, Quezon City, Pasig, and Silang, Cavite
Contact: @santisdelicatessen on Instagram
Contact: @santisdelicatessen on Instagram
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What makes it different: Online delivery of imported steaks, from Yakiniku-cut ribs to MB4+ Porterhouse, all at great price points.
What makes it different: Online delivery of imported steaks, from Yakiniku-cut ribs to MB4+ Porterhouse, all at great price points.
Location: Pasig-based; online ordering only
Location: Pasig-based; online ordering only
Contact: @steaksandstuffph on Instagram | Steaks & Stuff on Facebook
Contact: @steaksandstuffph on Instagram | Steaks & Stuff on Facebook
🔪 Txanton
🔪 Txanton
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What makes it different: Spain’s first jamoneria in the Philippines, with aged ribeye from old cows and 30-day Iberico cuts.
What makes it different: Spain’s first jamoneria in the Philippines, with aged ribeye from old cows and 30-day Iberico cuts.
Location: Chino Roces Street, Makati
Location: Chino Roces Street, Makati
Contact: @txantonph on Instagram
Contact: @txantonph on Instagram
Read More:
steak guide philippines
where to buy steak manila
best steak in manila
home steak cooking tips
how to cook steak like a chef
best raw steaks metro manila
chef steak secrets
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steak sauce and side ideas
foodbymetro
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