Classic Butter-Aged Ribeye, Porterhouse, or T-Bone: Which One to Get

The Classic Butter-Aged range covers four cuts, all USDA Angus and aged 28 days: Gold Ribeye and Giant Ribeye at ₱1,599 each, Porterhouse at ₱999, and T-Bone at ₱949. The grade and aging are the same across all four. What changes is the muscle, the bone, and how the cut eats. Here's what that means in practice.

Availability, September 2026: the Gold Ribeye and Giant Ribeye are in stock. The Porterhouse and T-Bone are sold out for now, so treat those sections as a guide for when they return. Message us if you want to know when they're back.

Gold Ribeye (₱1,599): the default pick

The Gold Ribeye is our top seller, and the reason is simple: the ribeye muscle is naturally well-marbled and forgiving. Even if you push it slightly past your target doneness, the fat distribution holds the steak together. It's the cut for first-time buyers, for weeknights, and for anyone who wants a reliably excellent steak without managing two muscles or a bone. Serve it to anyone and they'll be happy.

It works well for two people splitting one steak or for a solo dinner if you want something more filling.

Giant Ribeye (₱1,599): the thicker ribeye

The Giant Ribeye is the same muscle, the same grade and the same ₱1,599 as the Gold. What changes is the slicing: two thick 1 to 1.5 inch steaks instead of four half-inch ones. That makes it the right pick when two hungry adults want a proper steakhouse slab rather than more pieces on the board. It does not cook the same way, though: at that thickness a straight pan sear overcooks the outside before the middle is ready, so it wants the reverse sear method. If you've done the Gold and want more presence on the plate, step up to the Giant.

Porterhouse (₱999, currently sold out): two cuts in one

The Porterhouse is a bone-in steak with two distinct muscles separated by a T-shaped bone: strip loin on the large side, tenderloin on the small side. You're getting two different eating experiences in a single pack at ₱999, which is the strongest value in the Classic range for a proper dinner whenever it's in stock.

The strip is firm, beefy, and deeply flavourful. The tenderloin is lean, soft, and cooks faster than the strip. Handling both well means staying attentive at the stove, but nothing difficult. The bone adds flavour during cooking and makes the finished steak look proper on the plate.

Paired with Idahoan Mashed Potato (₱229) and Beef & Herb Gravy Mix (₱59), a Porterhouse dinner for two comes to ₱1,287 total. The cooking method is the same as for the T-Bone: how to cook a porterhouse at home and how to cook a T-bone at home both cover the bone-in handling in detail.

T-Bone (₱949, currently sold out): the entry bone-in

The T-Bone at ₱949 is a Porterhouse with a smaller tenderloin section. The bone and the two-muscle structure are the same; the difference is that the tenderloin side on a T-Bone is narrower. That's really the only distinction between them.

At ₱949, the T-Bone is the most accessible cut in the Classic range. It's the pick for a solo cook who wants the bone-in experience, or for a tighter week when you still want something with a bit of occasion. Cajun Fries (₱99, also sold out right now) alongside it and you have a satisfying dinner without a big spend.

Which one to get

Here's the short version:

• First time ordering: Gold Ribeye. Forgiving, reliable, our best seller. Learn on this one.
• Two hungry people, one proper slab each: Giant Ribeye. Same ₱1,599 as the Gold, sliced into two thick steaks instead of four thin ones.
• More pieces to go round the table: Gold Ribeye. Four half-inch slices stretch further than two thick ones at the same price.
• Best value for a proper dinner: Porterhouse at ₱999, once it's back in stock. Two muscles, a bone, and a steak that looks like a meal.
• Smallest budget, biggest result: T-Bone at ₱949, once it's back in stock. Same bone-in structure as the Porterhouse, just smaller tenderloin.
• Want to try everything: Start with the Gold Ribeye, then work through the range at your own pace. There's no minimum order, so there's no pressure to commit to a big basket.

If you're feeding four people, two packs and a couple of sides stretch the budget further than one large cut. Message us for a bulk price before building your basket. For the portion maths behind that, see how much steak per person.

Browse the Classic Butter-Aged range and build your order on Messenger, delivered cold across CALABARZON and Metro Manila.

If this is the first steak you have ever cooked, not just the first one you have bought from us, the best steak for beginners in the Philippines sorts the whole catalogue by how hard each cut is to get right.