My dad used to bake roast beef for the family when we were growing up. With that, he served brown gravy and some mashed potatoes. It was delicious! Those were memorable meals. Later on, I was exposed to Chateaubriand with a Béarnaise sauce (a choice cut beef tenderloin steak or filet mignon) when our French restaurant opened. From having it well done then, I improved to medium well.

Today, after trying everything from rare, medium rare, medium, medium well and well done, I have finally concluded that the best doneness for me is medium. For the various cuts, I like my tenderloin steak with a sauce. Béarnaise is my top choice, followed by Roquefort, Cabernet Sauvignon (chef Mon Eugenio of Francos makes a mean version), and mustard and peppercorn.

For the different cuts, I like rib eye the most or prime rib. I prefer it roasted than grilled unlike most of my friends. And today, I stand by the rule that if I’m going to put any steak in my system, it has to be of the best quality. If not, I’d rather stick to my healthy food while waiting for sinful food.

Extra slice

When I visited my sister Mariles in San Francisco for the first time, this foodie sister of mine took me to The House of Prime Rib in Vaness in downtown San Francisco. That experience totally changed my entire outlook for roast prime rib meals. The prime rib is served with baked potato, sour cream and chives with a siding of creamed spinach. I always get the King Henry cut, which is the largest, and ask for an extra slice. That extra slice is free.  It’s that good.

I like the way they serve it—simple au jus, not gravy. I find the gravy overpowers the taste of the meat. The House of Prime Rib became my standard for satisfaction. It used to be two fine-dining restaurants in two hotels here in Manila. Not anymore.

Today, with the influx of foreign chefs come high-quality ingredients. Where before our steaks were of choice grade, now one can find Prime grade steaks. And I’m sure those served by The House of Prime Rib are Prime grade.

A few weeks back, I was invited to the opening of a popular steak place. It is an institution in Manila. The place has more or less the same beautiful décor. The menu is similar with a few additions to what the usual patrons have come to enjoy. We started with their popular Caesar salad. It was served and prepared table side. Sarap!

Hard to describe

Then came the main course. A Prime Rib Cart was wheeled into the dining room and the ritual of cutting the 7 rib Prime grade roast beef began. While everyone watched, the head server sliced the middle and revealed a pinkish medium-cooked, juicy baked prime roast beef. Then he cut a thick slice and put it on the plate. He then poured the au jus over it. This took me back to The House of Prime Rib.

My thought bubble was, “Who among us (around 50 guests) will get that beautiful slice?” You guessed it—me. It was like winning the sweepstakes.

The slice was placed in front of me. When I took that first bite, I forgot everyone around me. Boy, that steak was good. I moaned with every bite. This is the type that makes one talk to himself, hum and think of their loved ones. You taste the quality of the meat, the tenderness of each bite is hard to describe. One must experience it.

My ritual is I start with the main chunk of meat in the middle then end with the most tender, tasty side where most of the marbling is located. I dream about this steak. I have to take my family here. There are choices of sidings. I asked the chef to wrap the ribs for me to take home for my dog. Since they weren’t going to use it anyway, they gladly obliged. Yup, I did give the bone to my dog but after I covered it in foil and baked it for an hour. The meat was tender, fall off the bone and delicious. My dog did have the bone, the master had the meat. What an experience. This is a must!

Happy eating!

Cowrie Grill Restaurant (of Manila Hotel fame) is now at Promenade, Greenhills Shopping Center; tel. 5270011.

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