This New Steak Place Is Cooking Smoky Steaks for Half the Time
For one reason or another, many great steakhouses often give off a men’s club vibe: dimly lit with dark wood chairs, plush leather, and velvet accents the color of Bordeaux. They mix an air of luxury with Old World masculinity, like a scene in any movie that involves men from Wall Street. This is a great place for an intimate date, but for larger groups, especially ones with kids in tow, there’s a new option to satisfy that primal craving for good grilled meat.
George Town Super Steak in BGC is a literally bright alternative, with a casual ambiance that is more hipster than mobster. There are exposed brick walls and light wood chairs and tables illuminated by industrial-chic exposed bulbs. One brick wall at the far end emphatically states, “Fat Gives Meat Flavor,” while a mural that faces the open kitchen is a caveman-like homage to the discovery of fire.
There are large picture windows and an al fresco area that has a view of KPub BBQ’s purple lights. It's not coincidental—both establishments under are George Pua, whose other concepts include Ogawa traditional Japanese restaurant, Oppa Chicken, Rico’s Lechon, and Thai BBQ. All these concepts are designed to appeal to a more casual crowd who still knows how to appreciate good food. There’s a bar that serves buzz-worthy cocktails and, over the modern piped-in music, the service is prompt and friendly.
There is an array of appetizers on the menu, such as salads with crisp greens glistening under Caesar or Sonoma Hill dressing. There are also flatbreads and potato skins drowning under sinful amounts of cheese. Those who aren't averse to dairy can also order the Mozzarella “cigars.”
The main highlight of a steakhouse is, of course, the meat, whose flavors are amplified further by the Mibrasa oven that they're cooked in. The impressive oven is put on full display in the open kitchen. Brought over by Pua from Spain, it is the first Mibrasa in the country. What makes it different, explains chef Jin Ho Yoo is how it uses charcoal instead of electricity or gas to give food a smoky flavor. Unlike conventional charcoal grills, though, it is engineered to have a quicker cooking time, while locking in flavor with its evenly distributed heat and consistent temperature.
“Cooking with the Mibrasa oven is the next generation for cooks like us,” he describes. Because the steaks are cooked precisely, the flavor and juiciness are retained in the meat, even when the steak is made to rest before it gets served. The result is like a grilled roast steak with a nice smoky finish.
Diners don’t have to wait long to enjoy their steaks too, because with a Mibrasa oven, cooking time is reduced by half, so they can have their orders quicker than if it was cooked on a pan or a traditional grill. The chef preps the meat with a brown butter glaze, infused with garlic and thyme, then serves it a default medium rare. Customers who want their meat with more doneness can sear the cuts themselves over small hot stones that come with every order.
The price points are accessible, with the good-for-sharing Super Steak (800 grams of Porterhouse) at P4,350, already decked with two sides, soup, salad, and dessert. A Black Angus Striploin is available at P2,199, with two choices of side dishes.
Aside from cooking the steaks, the Mibrasa oven is also put to good use for the other offerings such as the fall-off-the bone Baby Back Ribs and Split-Grilled BBQ Chicken that is basted in a choice of original or apricot barbecue sauce. Those who would rather hold on to their meat can opt for sandwiches like the 100% Angus Beef Super Steak Signature Burger or the Super Steak Sandwich (Grass-Fed Argentinian Tenderloin, Caramelized Onions, Mustard Mayo, Arugula Jus and Tomato on a Ciabatta). There are pasta options too, for those inclined to carbo-load along with their chosen protein.
Dessert takes a traditional route with the Tiramisu, Apple Crisp, and Crème Brulee. What customers really need to do is to choose the Cast-Iron Chocolate Chip Cookie, then get chummy with their server and ask for the ice cream to be served on the side, because the cookie, by itself, is simply gorgeous.
For its opening, George Town Super Steak is offering dining deals such as the Buy Wagyu Flank Steak and Get Half Slab of Ribs for P1,488; Buy 1 Get 1 on Full Spareribs for P1,245; and Buy 1 Get 1 Super Steak Signature Burger for P455.
One Bonifacio High Street, 5th Avenue, Bonifacio Global City; 11 a.m. to 10 p.m. (Sunday to Thursday); 11 a.m. to 11 p.m. (Friday to Saturday)