The Best Steak for Beginners in the Philippines: Start Here
Nobody's first steak should need a thermometer, a reverse sear and two muscles to manage. Which cut to start on, which to leave for later, and why thickness is what really decides how hard a steak is to cook.
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The best steak for beginners in the Philippines is a thin, well-marbled ribeye slice, not a thick slab and not a bone-in cut. A half-inch slice cooks in about three minutes total, so there is very little time in which to get it wrong. Our Classic Gold Ribeye at ₱1,599 is cut into four of them. Prices verified September 2026.
What Makes the Best Steak for Beginners in the Philippines?
The best steak for beginners in the Philippines is thin, boneless and well marbled. Thin means a short cook you can watch the whole way through. Boneless means one muscle cooking at one speed. Marbling means fat inside the muscle, which keeps the slice juicy even if you leave it in the pan a minute too long.
A half-inch ribeye slice is all three at once. The Classic Gold Ribeye at ₱1,599 is our top seller for exactly that reason: 1 kg, four slices, butter-aged USDA Angus, and forgiving enough that a small mistake still lands on the plate as a good steak.
Availability, October 2026: the Classic Porterhouse, Classic T-Bone, Gold Artisan Ribeye and Prime Meltique Giant Ribeye are sold out. Check what is live on the order page.
What Is the Easiest Steak to Cook at Home?
The easiest steak to cook at home is a wagyu cube. Saikoro cubes arrive pre-cut into bite-sized pieces, so they sear in 60 to 90 seconds on a hot pan and there is no thick centre whose doneness you have to judge. The Foodlabo Saikoro Steak 500g at ₱689 is the cheapest way in.
Cubes remove the two things that go wrong most often on a first attempt: a cold raw centre, and a grey overcooked band under the crust. A 500g pack holds 30 to 35 cubes, so you can sear four, taste one, and adjust the heat before the rest go in. The NK Foods Beef Saikoro 500g at ₱769 works the same way with 40 to 45 cubes.
The trade-off is real. Cubes are easy, but they skip the sear, rest and slice that make a steak dinner feel like one. If you want the actual skill, start with the ribeye slice.
Which Steaks Are Hardest for a Beginner to Cook?
The hardest steaks for a beginner are thick cuts and bone-in cuts. A 1 to 1.5 inch slab browns and overcooks on the outside long before the centre is ready, so it wants an oven stage and a thermometer. A bone-in T-bone or porterhouse carries two different muscles, one either side of the bone, and they finish at different times.
Both are worth cooking eventually. Neither is worth cooking first. The Classic Giant Ribeye and the Prime Meltique Giant Ribeye are cut at an inch and up, which is why they take the reverse sear method instead of a straight pan sear.
How Thick Should a Beginner's Steak Be?
Half an inch. A steak that thick cooks in roughly 90 seconds a side over high heat, and the gap between the crust and the centre stays small enough that you can judge it by colour and feel rather than with a probe. Our butter-aged Gold Ribeye is sliced to that thickness on purpose.
Two quick reference points:
- Under a quarter inch: cooks so fast it is grey through before you notice.
- Over an inch: needs the oven first, then the pan.
Half an inch is the window where a hot pan, four to five minutes of cooking and a five minute rest give you a medium rare steak. If your first one still eats tough, the usual causes are overcooking, slicing with the grain, or skipping the rest.
We deliver cold to Dasmariñas, Imus, Bacoor and General Trias with no minimum order, so a single ₱689 pack is a real order: here is how steak delivery in Dasmariñas works.
Pick one pack, cook it this week, and send your basket to us on Messenger when you are ready.