Where Manila's Top Chefs, Food Folks Go When They're Craving Steak
From budget to splurge-worthy options with the top F&B folks' seals of approval.
(SPOT.ph) What is it about a slab of good steak that always has us starry-eyed? Done right—cooked to your liking, and optionally served with the works—steak makes for an indulgent main that raises just about any dinner into extra-special, extra-memorable heights. Of course, there's also the question of where great steaks can be had. We turn to some of the folks in food whose discerning taste buds can point us in the right direction, from top chefs to industry tastemakers.
Also read:
The Year’s Most Memorable Dishes, According to Manila’s Top Chefs and Gourmands
The Serious List: Your Comprehensive Guide to Steak and Where to Get It in Manila
10 Steaks in Metro Manila for Every Budget
These are the favorite steaks and steak houses in Manila of some of the Philippines' top chefs and food figures:
Yvette Fernandez, Writer
Been dining at La Cabrera since it first opened close to a decade ago and every meal has been a delight. Its steaks are grilled the Argentinian way, on a parrilla over an open flame, which gives a smoky flavor to the hefty slabs of prime beef served on butcher boards. Take your pick between the ojo de bife (rib eye), bife de chorizo (striploin), asado del centro (short ribs), or all three, depending on the degree of fattiness you’re willing to indulge in. The hot and cold side dishes that dot the table as well as the takeaway Chupa Chup lollipops are always a nice touch. Start with gooey provoleta cheese and end with a plate of buttery alfalores filled with dulce de leche, and it’s a perfectly sinful, satisfying meal.
My family has shared happy meals at the restaurant, and Mom and I have celebrated with gracious owners Carlo Lorenzana, Bobby Tenchavez, Dennis Pamintuan, and other partners at special events. We’ve raised many glasses of deep red Malbecs and crisp white Torrontés by Argentinian winemakers Lagarde, imported by Carlo and Bobby’s Boca Juan Filipinas. Salud!
Chef Edward Bugia, Mimi & Bros and Bean & Yolk
Mamou—this place holds a special place in my heart. When I was still starting out as a chef I really saw the place as something to save up for. Eating there was an event for me—birthdays, celebrations, reunions, et cetera. I think I've ordered their whole menu by now since they've barely changed it in all their years of existence. My go-to sides are always their corn pudding and cinnamon banana, and their steaks just goes really well with the steak sauce they serve with it.
Also, Ruth's Chris. This was a pleasant surprise. Entering the restaurant you could really sense the old-school steakhouse feel of it. Plush leather seats, brass fixtures, white linen, the works. The chopped salad was mind-blowing and all the entrees and steaks were swimming in a pool of golden melted butter... in a good way. (Is there any other way?!) We had the ribeye and it didn't feel like we were eating fat on fat. The Lobster Mac and Cheese was decadent and the price was surprisingly not break-the-piggy-bank levels.Nowie Potenciano, The Sunny Side Group of Restaurants
If you’re looking for steak, at the top of your list should be the Elbert’s Steak Room. When it comes to steak, consistency is key, and this OG restaurant delivers every time. They use dry-aged USDA Prime beef that’s dry-aged and always served perfectly at your requested doneness—a testament to the kitchen’s skill. The Steak Room also provides that right mix of accessibility and exclusivity—it’s easy to get to but is a cozy little hideaway amidst the bustle of the city. Add to that the service which is friendly but efficient, and you’ve got the perfect mix to treating yourself right with a juicy and flavorful hunk of beef.
For a special occasion, you wouldn’t go wrong with a visit to Wolfgang’s. Served sizzling in its own juices, their dry-aged steaks are packed with flavor and are always seasoned just right. Pair them with their essential sides that are always done well, a favorite being their creamed spinach. Another great reason for choosing Wolfgang’s for that special treat is the service. The waiters are always knowledgeable and on point at every step of your meal. There are branches all over the metro but a personal favorite is the one in BGC which has comfortable outdoor seating so we can bring our shibas with us as we enjoy a taste of NYC.
For a more casual yet still tasty affair, a visit to One World Deli satisfies our steak cravings in a pinch. They’re distributors of excellent international beef brands such as John Stone, Braveheart, and Jack’s Creek that you can buy to take home, of course. But you can also have them cooked by their on-site kitchen. Choose a cut from their display and for just an additional 30% on top of the price, they’ll fire it to your liking. And just like that, you’ve got a fantastic steak lunch at a fraction of the price in fancy steakhouses.
Pepper Teehankee, Lifestyle Asia
Wolfgang's Steakhouse or Mamou for a Peter Luger-style steak. When craving for something for the New York steakhouse, these two are always the beat places to go. In terms of consistency, they have always made my tummy happy! Elbert's Steakroom is another one that is consistent with their quality, and one of the few steakhouses that serves bone-in tenderloin.
For hotels, I go to CRU Steakhouse in Marriott and Raging Bull in Shangri-La the Fort. They also have good steaks with a great international selection (which constantly changes).
I also liked the steaks in Ruby Jack's and Bondi & Bourke. The Japanese chain Ikinari Steak also gives you good value for money!
JC Cailles Lo, Fine Dining Club Philippines
La Cabrera. It’s not just about the food but how memorable each visit was. La Cabrera stands out because it’s a testament to how you don’t need a special cut of meat with high marbling to produce a tender and flavorful steak.
They master the art of cooking in a parilla (grill) to achieve this. Each order comes with a lot of side dishes too that I don’t find in any other steak places. I enjoy mix and matching them. So fun! Lastly, La Cabrera is from Argentina and we know how similar the South American culture is to The Philippines. A steak place that is festive, has warmth, and feels like family. That’s my jam!
Chef Robby Goco of Cyma, SOUV!, Tanaw
I have three preferred steakhouses:
1. Wolfgang—my all-time favorite steak hangout that’s practically my second home. Here it's all about perfectly dry-aged prime USDA beef, salted just right and grilled to perfection in a high-temp broiler for that mouthwatering crust. It's constantly basted with that clarified butter—the perfect compliment to that light dry aged beefy funky goodness. Plus, Wolfgang’s sides are full-on! Creamed spinach, sautéed mushrooms, buttered broccoli, and a steak fried rice that’s next-level. I also love their fresh seafood platter chopped salad and crab cakes! Wolfgang ticks all the boxes for a unique dining experience, from top-tier beef to top-notch service to everything else. It’s the place my family and I can’t resist when we’re up for something extra special!
2. Elbert's Steak Room. The ambience is just right—cozy, quiet, and exclusive. I like that Elbert’s call their steaks "Super Prime” which already gives you a good feeling about their steaks. And they're true to their name.
3. Hai Chix and Steaks. Now, when I'm after convenience without sacrificing taste, I like going to High Chix Steaks. It’s near my place, making it the perfect choice for those days when my kids are craving a delicious steak but there's not enough time for me to defrost and cook one. Good quality, good taste, and good prices—it’s a bang-for-your-buck kind of place. While other steakhouses might make me think about firing up my grill at home, Hai Chix & Steaks is my solution for a quick, tasty, and wallet-friendly steak fix.
Cyrene de la Rosa, Writer
Mamou is my family’s favorite steakhouse. The Ayala the 30th branch is like our favorite neighborhood restaurant for its Dry-Aged Ribeye cooked Peter Luger style—my mom is a huge steak lover, when we were still based in New York. Mother’s Day lunch must be always at Peter Luger or else my mom will not go. At Mamou, aside from the steak, we always order their Vongole Pasta and Healdsburg's Harvest salad. Even my late dog Beckham loved the rib eye there. Our other favorite was the steak at Stockton Place, but that’s hasn’t reopened.
Last year, though, I finally tried the steak at Antonio’s PGA Cars. In my opinion they have the best ribeye steaks now. I order my steak blackened rare as i like it well-seared or even charred outside and med rare in center. I usually order a caesar salad or any salad with greens when I eat steak, and the baked gratiné potatoes and duck fat fries for sides.
My default cheaper steak option is Sagana's Buttered Seared U.S. Beef Onglet served with roasted shallots, fries and salad that's just P1,580. I’ve been eating this since its Champetre days. Another favorite is the Josper-grilled Iberico Secreto (that's pork) at Txanton that’s served with mushrooms. Then I order a green salad to eat with it or their deconstructed pan de tomate.
Chef Him Uy de Baron, Babu and Himpossible Recipes
I don't normally go out for steak, because its something I can cook at home. But when we do it's Wolfgang because of the aging. They've got that beef game locked in.
I also enjoy La Cabrera for the whole experience, service, and Latin color.
We like our beef done simply—if the beef is good it really just needs to be cooked [right], appropriately seasoned with good salt and fresh cracked pepper, and then nice hard sear served rare to medium rare. Sauce, if any for me, is just a good chimichurri which La Cabrera does well. But I take it simple as is.
Apart from the steak and the food it's the experience. Going into a steakhouse is special, that's why the details matter—warm light, a hushed buzz on the room, old-world feel, a good wine list, and professional but welcoming service.
Melo's, too, because it's the OG here in the Philippines.
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