November 28, was really a busy event day. So I emptied my calendar to give priority for this wonderful steak taste test. I got the chance to eat steak in a dozen different ways, depends on geographic area, chef inspiration and style of signature cooking. That will truly brings out the best out of its succulent beef parts. As beef taste will vary according to your unique taste buds glands.
But this time using the primitive way of using a modern crafted lava stone with the heat of 350 degrees Celsius. Me and Katooga I tried the dry aged prime ribeye which is actually 28 days old and then the wagyu sirloin grade #11 which actually won my taste buds upon comparison. Both meat actually came from US and AU.
Sue told us about stoned steaks history inspired by its owner who did experience these before while cruising abroad. And then started the business here in the country. While I'm busy interrogating the manager about the meat parts, grade, how the cattle were raise, fat-meat texture and then minutes on how to make it bloody rare, medium rare, medium well and well done.
So its really depends on you if you like it to be very red or slightly pink on the center or cooked all throughout. As you give justice to your meal as a meat connoisseur. The salt bae manager told me that the longer the beef age the more expensive it takes.
I've been watch this viral videos about salt bae doing the magic salt sprinkle ritual on steak while serving the meals of the great athletes and Hollywood icons. So with your permission can I do it as well here? Crazy imaginations, As I tend to increase the meat consumption in my diet. Which actually gives me superpower and stardom.
Going back, He also mentioned about that it takes 3 minutes to make it medium, 5 minutes to make it medium well and 7 to 9 minutes to make it well done. See the stoned cooking on IG video here. Perfect match with Baileys, Jack Daniels or Borsao wine from Spain.
They have several meat cut inside dry ager display. I saw wagyu sirloin #11, ribeye #7, cab short-loin, prime ribeye that you can order and then cook in front of you. So you can the drama behind that holy cow delicious meal - reinvent it by yourself with an option to mix with mushroom sauce, red wine sauce, pepper and other mix sauces.
For stater I tried its truffle Parmesan fries and Oyster Rockefeller on stone as well with mushroom soup. With steak and kimchi fried rice and muchroom Alfredo pasta. Because earlier it was hot, now it is cold stone for Banoffee Molleux dessert finale.
See big promos and discounts above this Holiday Season. A great time for sharing and bonding with family or friends. Stoned Steaks has created the perfect sets with big savings for big groups #Reunions #Steaks #StonedSteaks #QuezonCity #SteakHouse #igotstoned #largegroups
Visit Stoned Steaks
55 Scout Rallos Street, Tomas Morato
Quezon City, Philippines
Get Map/Directions m.me/stonedsteaks
Call 0917 707 3837 or 02 866 3807
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