If you’re looking for a steak restaurant When In Manila – and I’m talking about a REAL STEAK RESTAURANT – then you have one place you need to go: Melo’s! The home of certified Angus beef and authentic Wagyu beef.

I’m not kidding when I say that my tenderloin steak at Melo’s Steakhouse pretty much melted in my mouth!

I haven’t had a good quality steak in a long time, so Melo’s Steakhouse in Makati was exactly what I needed!

The best part was how they also taught me how to properly know my steak. I guess you can call it a Steak 101 Class. Here’s the info you need to help you order the right steak. Let me share what you need to know about steaks:

STEAK 101: Everything you need to know about STEAK

What is Wagyu Beef?

Wagyu Beef is the softest beef you can ever find! (Melts in your mouth, not in your knife!) Wagyu is a Japanese breed of cow used to produce Kobe beef, which is known to be the softest beef in the world.

What is Certified Angus Beef?

Angus Beef that is 100% certified by the USDA. It’s definitely a cut above the rest!

What are the different kinds of Steak?

Rib-eye

Fine-grained steak. Rich, beefy, flavorful. Juicy with generous marbling throughout. One of the most tender beef cuts.

Tenderloin

The highest quality beef roast. Fine texture with a mild yet succulent flavor. Pure lean meat.

Striploin

Lean, tender, and flavorful roast that is fine-grained with a sturdy texture.

T-Bone

Combines two lean and tender steaks. Consists of both striploin and tenderloin steaks.
If the diameter of tenderloin is smaller than a golf ball, it’s usually considered a T-bone.

Porterhouse

Combines two lean and tender steaks. Consists of both striploin and tenderloin steaks. If the diameter of tenderloin is larger than a golf ball, it’s generally considered a Porterhouse.

How do you want your steak?

Blue

Hot on the outside, raw on the inside. It’s RARELY eaten in the Philippines.

Rare

Hot on the outside, cold on the inside.

Medium Rare

Hot on the outside, warm on the inside. This steak should have a firm surface but be soft in the middle.

Medium

It exudes a pinkish hue. This steak is the trickiest to cook.

Medium Well

The steak will be very stiff but will still have a little squish in the middle.

Well-Done

This steak is the easiest to cook. Give it a good grilled look and voila!

***MELO’S HIGHLT RECOMMENDS that you not order a steak cooked more than a Medium because it loses its flavor and juiciness.

What’s the right steak for you?

Rib-eye

If you like steaks with full flavor and fats.

Tenderloin

If you want pure lean meat with no fats.  This steak is very soft.

Striploin

Semi-marbled and a little chewy to the bite.

Porterhouse

Two steaks in one cut and very flavorful because it’s still attached to the bone.

T-Bone

Two steaks in one cut and very flavorful because it’s still attached to the bone.

Tenderloin

Smaller in a T-bone than a Porterhouse steak.

Extra tips on finding the right steak for you:

The more marbled the meat is, the softer it is. Marbling doesn’t mean fatty. It’s good fat that melts away when you cook the steak.

I also highly recommend that you try the desserts at Melo’s. The desserts are made especially for Melo’s by Sweet Bella cakes and pastries. Here are two of my personal favorites:

So When in Manila and craving for a GOOD STEAK, Melo’s is the place to go! Try their super juicy tenderloin steak like I did and experience what it feels like to have steak melt in your mouth (that’s what she said). Oh and don’t forget to try the Melo’s Steak House desserts from Sweet Bella cakes and pastries!

Melo’s Steak Restaurant

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Website: https://melosteaks.com