I'm going to tease an article for the Inquirer this Sunday.
It's about Mayura steak. First time I tried this steak was at Antonio's in Tagaytay. An auspicious trip to check out Tonyboy Escalante's new bar (it was too dark to take photos!) as he also happened to be testing - at the time - this Tomahawk steak. This is how the steak looks taken by a
professional photographer.
As well as sirloin and cap rib eye:
This meat is fantabulous.
Sharing where else Mayura steak is available and what makes it so special in this Sunday's Inquirer Business!
It's about Mayura steak. First time I tried this steak was at Antonio's in Tagaytay. An auspicious trip to check out Tonyboy Escalante's new bar (it was too dark to take photos!) as he also happened to be testing - at the time - this Tomahawk steak. This is how the steak looks taken by a
professional photographer.
Note that this is actually the steak we ate. Here's how it looks via iphone haha
To give you perspective on how large it is:
Sooo good.
Another Mayura option: bone marrow! As in Wagyu bone marrow.
Upside: incredible flavor. Downside: these are only available at Antonio's so you will have to make the drive to Tagaytay.
Here in Manila, rib eye is available at Allium in Legazpi Village, Makati:
As well as sirloin and cap rib eye:
This meat is fantabulous.
Sharing where else Mayura steak is available and what makes it so special in this Sunday's Inquirer Business!
