I've heard steak lovers discuss over and over again which steak they think reigns supreme when it comes to the variety of steak joints in Manila (I'm remembering a convo I had with this guy at Blind Pig last night who says he dry ages his beef himself. He just scrapes off the mold and he swears its amazing. I wasn't sold).
A couple of months ago, we headed to Elbert's Steak Room for a friend's birthday dinner. I've never eaten at Elbert's for dinner, only once for lunch, where I ate a yummy prime rib. The interiors are cosy and well-appointed with dark wood and leather armchairs, well-worn books and interesting art. Very elegant.
To be different, I ordered the T-bone as suggested by A's officemate. It came with the house salad
the house soup
assorted sauces for the meat
and the piece de resistance, the steak itself.
The tenderloin bit of the T-bone was soft and delicious but the strip not so much. Maybe I should've ordered it medium rare instead of medium? I had it with a side of truffled risotto and another side of creamed spinach.
Chef Adrian Cuenca
As I said, I'm not a big steak eater but I do like my meat. Maybe I need to come back and try the rib-eye like everyone was suggesting.
Elbert's Steak Room
3/F Sagittarius Bldg, 111 HV de la Costa Avenue, Salcedo Village Makati
Tel +632.339.3363
www.steakroom.com
A striploin, which is also part of the T-Bone or porterhouse, due to its nature should never be cooked above medium rare. The striploin is basically a muscle that does little work, but being a muscle it is more flavorful but is tougher than the nearby rib eye.
ReplyDeleteThanks for the insight! Sometimes I do order steak medium rare - depending on the location. At least with medium rare, you can never get it overdone!
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