Premium steaks straight to your doorstep

Steak.PH’s USDA-certified natural black Angus steak

I belong to a chat group of mothers brought together by Rita Trinidad. It has become a resource group of sorts, in which members interact and new finds are freely shared.

Steak.Ph is one of those finds by Techie German Hagedorn.

Sandy Tiaoqui, the guy behind Steak.Ph, is a self-confessed steak aficionado. He says he has celebrated the milestones in his life with fine steaks, whether cooked at home or in steak houses. To this day he has vivid memories of dining at Alfredo’s in Quezon City, and at the Lone Star Steakhouse in Camp John Hay, Baguio.

“More than the meal itself, it was the lingering aroma of grilled steak that I still remember 40 years later,” he says.

Mindanao-grown ‘wagyu’

He was based in Davao for six years. In 2011, he opened Primo Restaurant (currently under renovation). He says that, though not a steak house, “Primo was known for having the best steaks in Mindanao,” and the first to put Mindanao-grown wagyu on the menu.

There were also homemade burgers, a special blend sourced from local farmers.

“I’ve been cooking steaks for family and friends for 30 years,” he says, “and after my six-year stint in Davao, I was finally ready to open my own family-run specialty steak house in Manila.”

The nagging question he needed to answer was: “How do I pry diners away from the malls and get them to brave Manila traffic so they can experience the most superb steak dinner in the country?”

One day, while he was stuck in a traffic jam, an idea came up. The alternative to the steak house of his dreams is to source the best steaks—and deliver them straight to the doorstep of customers.

“I started Steak.PH to reduce the hassle of preparing a great dinner at home by eliminating traffic and parking worries, to give you the freedom to use your time better,” he explains.

Minimally processed

Steak.Ph specializes in USDA-certified natural black Angus steaks. The cuts available are rib eye standard (¾-inch); special (1 inch); super (1.5-inches thick); US Angus Iowa tomahawk; steak bites (rib eye cubes).

“Our steaks come from Harris Ranch, an 80-year old family-owned ranching institution in California,” says Tiaoqui. “The steaks are minimally processed, with no artificial ingredients. The cattle are humanely and sustainably-raised, grass-fed for 20-24 months, and grain-finished for the last 120 days for superior flavor and tenderness.”

Steak.Ph’s aim “is to make restaurant-quality steak accessible to everyone and every Juan.”

The ordering process is easy: Complete the order form by text, make a deposit and expect your steaks in an hour. The steaks come vacuum-sealed and with visible signs of having been handled with care.

I’m not a thick steak-eater, but I had a bite of the super cut. It was meaty, juicy, tender, with a snap. What truly pleased me was the look on my son Diego’s face when he said, “This is good steak, mom!”

Cooking guide

As an extra service, a “No Mi-Steak Cooking Guide” is sent along with one’s order to guide the customers.

Steaks cooked in a cast iron pan result in an even, golden-brown crust that accentuates its natural, beefy flavor—ideal for adding aromatics and making pan sauces.

Bring steaks to room temperature.

Pat dry with paper towel. Put 3 tablespoons vegetable or canola oil in a cast-iron skillet on high heat for about 5 minutes.

Season steak with salt and freshly ground pepper.

Sear steaks over high heat for 2 minutes on each side.

Reduce cooking to low heat and continue flipping the steaks for even cooking and desired doneness, using the timing suggestions in the chart on the guide. For best results, use instant-read thermometer.

Optional: add butter, sprigs of rosemary or thyme, and smashed garlic cloves to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat.

Tilt pan and spoon butter over steak. Continue flipping and basting until an instant-read thermometer inserted into thickest part of steak side registers 120-125°F (49-52°C) for medium rare, or 130°F (54°C) for medium.

Transfer steak to a large heat-proof plate and pour pan juices on top. Let rest for 5 minutes (temperature will rise 5-10 degrees more to reach levels stated below). Slice and serve.

These are the steaks’ desired doneness descriptions:

Medium rare (57°C or 135°F): Warm red center. Add 1 minute low heat; add 2 minutes low heat; add 4 minutes low heat.

Medium (63°C or 145°F): Warm pink center; add 2 minutes low heat; add 3 minutes low heat; add 5 minutes low heat

Medium well (66°C or 150°F): Slightly pink center; add 3 minutes low heat; add 4 minutes low heat; add 6 minutes low heat.

Call Steak.Ph at 09563885886.


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