 |
| Stone Grilled Steak at House of Wagyu |
FILIPINOS have proven to be truly carnivorous. And our taste for steak is getting better and better as competition in this industry gets fierce.
There was a time when steak only meant Melo’s, with their restaurant at Greenbelt (back then there was only one Greenbelt) becoming a kind of status symbol. Today, most fine dining restaurants and bistros offer their version of steak while several steakhouses have their signatures. In the past few years, Elbert’s Steak Room, I Am Wagyu, Bistecca and 145 Fahrenheit became top of mind steakhouses. Mamou and Myron’s, too, although they have also become known for other items on their menu (the Kurobuta Sinigang at Mamou is fantastic and the pudding at Myron’s is to die for).
 |
| Wet Aged Steak at Cru at the Marriot |
But some newcomers have also made waves in the past year. Cru at the Marriott introduced dry aged steak. Dry aging is a process that involves hanging the beef in a refrigerated cooler for 10 to 28 days after harvest and prior to cutting at a specific temperature and humidity. This makes the beef lose around 50 percent of its original weight, making dry aged beef around 30 percent more expensive than those that are wet aged. But it is supposedly worth the more expensive price because the moisture that evaporates from the muscle creates a greater concentration of beefy flavor and taste. Wet aging, on the other hand, means the meat is contained in a plastic bag and refrigerated for at least 3 weeks to tenderize. Wet-aging is popular because it needs only a few days and there is no weight lost in the process.
The Marriott capitalized on this dry aged steak in the early part of last year. They even invested in freezers custom-made for dry aging. However, their management explained, it seems that the Filipino community is not yet ready for their style of dry-aging, describing it as too crusty and too soft inside. So they have ceased to dry age and instead offer wet-aged US Prime, Tajima Wagyu from Australia or Australian Grain Fed Angus. No longer dry, nevertheless aged, these are all quality steaks which will satisfy the steak lover.
 |
| Mamou's Dry Aged Steak |
What now capitalizes on its dry-aged steak is Mamou. Just when you thought it couldn’t get any better than Mamou, Mamou beat Mamou by introducing their 28-day dry-aged Porterhouse. Think of their old steak but with extra flavor; the same song sung a note higher. To the tune of P3,500, though. But your palate’s happiness will drown out your pocket’s pain.
 |
| Myron's President Steak |
Not to be outdone, Myron’s, which has branches in Rockwell and Greenbelt 5, introduced their President’s Steak. This is half a kilo of steak that costs less than Mamou’s but is also juicy, charred beautifully and I swear the steak fat on the plate is mixed with a touch of butter. Sulit (worth it) steak-eating at the mall.
But the best steak I have tried in the past few months I found at the Stone Grill. The Stone Grill is apparently the higher end version of the already high-end Melo’s. The renowned Melo’s at Greenbelt has since passed away but it resurrected at Burgos Circle at The Fort. It still has the same elegant Melo’s feel that made the restaurant in the ’80s but the steak tastes exactly the same, too, losing out in flavor and texture to current competition. Thankfully, they have House of Wagyu Stone Grill which is, at this time in Manila, the ultimate steak experience.
 |
| Melo's at Burgos Circle at the Fort |
The Solicitor General that I dined with at the Stone Grill recalled how he had the same steak experience in Copenhagen. Another relayed a similar restaurant in Australia. The concept is that diners cook their own steak literally on a stone grill placed before them. Upon ordering your desired steak cut—the steaks are Australian Wagyu—the waiter will assist you with a bib. You realize the purpose of the bib when the waiter lays the stone grill before you and pauses to give instructions as to the number of minutes you must cook the steak for your desired doneness. The result is an incredibly tender and flavorful steak that you will undoubtedly remember and talk about for days.
It’s a memory that comes with a price, though. Steaks here average P2,000. For a group of four, if you all order steak, expect to spend almost P10,000.
High stakes for a steak? Truth be told, the prices are a little “ouch.” If you need to satisfy the craving but have yet to find a sponsor, forget the restaurants. Just buy steak at a deli and grill it at home. It will cost you less than P500 and you can sit back and watch a DVD. A stone grill is an experience, but you don’t necessarily need it for great steak. •
Stone Grill House of Wagyu. Ortigas cor. Club Filipino Avenue, Greenhills, San Juan. Major credit cards accepted. Wheelchair accessible. Open daily 11 a.m. to 2 p.m., 6 p.m. to 11 p.m.
Melo’s. Burgos Circle, Bonifacio Global City, Taguig City, Metro Manila. 403-5968. Open daily from 11:30 a.m. to 2 p.m., 5:30 p.m. to 12 mn.
Myron’s Place. 1st level Power Plant Mall , Rockwell, Makati City. 728-9898. Open daily from 11 a.m. to 9 p.m. Major credit cards accepted. Wheelchair accessible.
Mamou. Serendra, Bonifacio Global City, Taguig. 856-3569. Open daily 12 to 3 p.m., 6 to 8 p.m., 8:30 to 10:30 p.m. Major credit cards accepted. Wheelchair accessible.
Cru at the Marriot. Manila Marriott Hotel No. 10 Newport Boulevard, Newport City Complex, Pasay City. 9889999. Open daily. Sun-Thurs 6 to 10:30 p.m., Fri-Sat 6:30 to 11:30 p.m. Major credit cards accepted. Wheelchair accessible.
