Elbert's Steak Room

The strip steak is a cut that goes by many names.

From Wikipedia: “According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, Top Loin, Veiny Steak, and New York Steak. Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.”

The NY strip steak may not be as fatty as a ribeye, nor as tender as a filet mignon (tenderloin), but it arguably is the most flavorful cut.

It’s a more “meaty” kind of steak, but with a high degree of marbling.

This is the “Super” Prime Grade NY Strip.

Reservations recommended.

This is the Fantan dinner roll, sometimes called the pull-apart roll.

Fantans are not really rolls, but layers of bread dough pinched together and baked in a cupcake/muffin pan.

Served warm, each layer peels off like a flower petal, toasty on the top but soft, moist and steamy on the inside.

Fantan rolls have been a staple of the Elbert's Steak Room dining experience since the day we opened in 2007.

Best with a slather of French butter sprinkled with sea salt.

Oh, but I'm proud of you, but I'm proud of you.

What is a bone-in tenderloin?

Essentially, it is a filet mignon attached to the bone that's normally served with a porterhouse.

That bone completely transforms this tenderloin, as it imparts flavor on the meat during the cooking process, but it also absorbs much of the heat that is needed to cook the meat evenly.

The result is a steak with a progression of doneness and flavor--most done but least flavorful on the outer edge, and less cooked but most flavorful by the bone, making each bite different from the last.

It is a cut that's rarely found on steakhouse menus, which to us is a shame, because we believe this is one of the most interesting cuts of steak, ever.

It makes a comeback in Elbert's Steak Room's menu starting tonight.

“Joey doesn’t share food!”

Well, can we blame Joey? Especially with a steak this perfect in medium rare? We’d get why he - and maybe some of you - would prefer to have this all to yourself.

There’s no rush with a Negroni — nurse it until the night draws the curtains close and stories come to their natural conclusion.

Ah, the majestic porterhouse steak—a true carnivore's delight. Picture this: a colossal cut of USDA Prime beef, boasting two of the most prized sections of the cow.

Allow our knowledgeable staff to guide you through the perfect liquor and cigar pairing. Whether it's a smooth bourbon, a peaty Scotch, or a robust red wine, each sip is carefully chosen to complement the flavors and nuances of your chosen cigar.

Our schedule next week:

The creamy texture and subtle flavor of the mashed potatoes bring harmony as it delightful contrasts the bold, savory notes of the steak.

Savory notes mingle with such robust beefy flavor. Whether you prefer it cooked to a mouthwatering medium-rare or a succulent medium, the NY strip steak never fails to satisfy.

Our Riedel Room Cigar Lounge, is the bar to accent our STEAKeasy name.

Take the notes of smoke and spice and build your own flavorful complexity as you can make a fine pair between cigar and spirit.

Feel the tip of your knife sink into a luscious steak, cooked to a perfect medium rare.

What is a STEAKeasy without its own Negroni?

Find our bar and share spot of tradition and innovation in mixology that invites purists and modernists to unite over a shared passion.

Cooking a steak right is not just about the doneness (although this appears to be correctly medium rare).

It’s also about the fineness of the crusting (this one is wafer-thin), and the gray banding on the edges (this one has none of it).

So, if ever there’s a picture of a perfectly cooked steak, this one is it.

If you happen to spot Elbert () at the Steak Room or Riedel Room, don't hesitate to strike up a conversation. He's always eager to share his passions and insights with fellow enthusiasts. Whether it's about steaks, ci**rs, or the art of fine dining, Elbert is more than willing to engage in a lively discussion

Heavy is the plate that carries the King of Steaks – knives yield to the regality of such a porterhouse, meticulously aged and grilled with each cut demanding to be savored.

Behind the STEAKeasy, is a brother with a knack for building strong foundations, and another who is finely attuned to the art of flavor.

Chef Adrian Cuenca () stands at the forefront of culinary craftsmanship, and from skilled hands emerges a meal worth savoring in the present, and in memory.

Cigar 101: Begin by using a cigar punch or cutter to make a small hole in the cap of the cigar. This allows for a smooth draw and ensures an even burn. Next, hold the cigar at a slight angle and toast the foot (the end you light) evenly with a gentle flame, rotating it to ensure an even burn.

Once the foot is evenly charred, place the cigar between your lips and continue toasting while drawing gently until it's lit to your liking. Remember, the key to enjoying a cigar is to take your time and savor each puff.

Try this now in our cigar lounge: Elbert's Riedel Room. Message us for more information.

**rs

Wine and Steak pairings – From ancient vineyards to modern-day steak houses, this culinary tradition has evolved into an art form.

Explore the timeless union of two culinary classics at Elbert's Steak Room.

Exploring Culinary Delights: The Best Dining Spots in Makati - StylesRant Makati, the bustling financial district of Manila, is not only known for its towering skyscrapers and vibrant business scene but also for its diverse and exquisite culinary landscape. Whether you’re a food enthusiast or just someone looking for a memorable dining experience, Makati has something f...

Adorned with captivating artworks, including the early drawings of Roberto Chabet, the Father of Philippines conceptual art, our space is a gallery of beauty and flavor.

Wine dinner alert!

Please contact us at [email protected] or at ‭+63 917 529 9392‬ to book your place.

Thanks!

Savor the exceptional at the Gérard Bertrand Wine Dinner on February 29! ✨

Join us at Elbert's Steak Room for a perfect blend of flavors, accompanied by premium wines curated by none other than the winemaker himself, Gerard Bertrand. 🥩🍷

Secure your spot for only Php4,500. Limited seats available!

The porterhouse is a combination of 2 delectable cuts – the tenderloin and the New York strip.

Our steaks undergo a meticulous process of wet aging that enhances their flavors When it comes to steaks, ours is a cut above the rest.

For reservations, call (632) 85198665 or message us here.

Get an intimate Steak & Wine date this Valentines week in Makati. Located on the 3rd floor of Sagittarius Building in Salcedo. You’ll find Elbert's Steakroom hosting a romantic Valentines' special dinner. Swipe right to view the entire menu.

Get your reservations now, call (632) 85198665 or message us here.

🍽🍷

Swipe right to view our entire Valentines menu.

Our tables are set, awaiting the most romantic day of the year. Secure your spot on February 14 for our Valentine's Day experience with our special menu crafted.

Reserve your table, call (632) 85198665 or message us here.