Daily Steak PH
Journal

The Journal

How to cook it, how to choose it, and where we deliver it. Cooking how-tos, buyer's guides and delivery guides from our team in Silang, Cavite.

Guides
62 published
Cooking how-tos
23 step by step
Latest
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Page 4 of 16

Topics

  • On the table
  • How to cook
  • Behind the cut
  • Buyer's guide
  • Local guide
  • Cold-chain
  • Delivery guide
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More guides

Every guide is written around the packs we actually portion and deliver, so the timings, the thicknesses and the prices are the ones you will be holding.

How to cook, , 4 min read

How to Check Steak Doneness Without a Thermometer: The Touch Test

Most Filipino kitchens do not keep an instant-read probe, and a half-inch ribeye is cooked before you could find one. What to use instead: the clock, your thumb, and one small cut in the thickest part.

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Buyer's guide, , 3 min read

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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On the table, , 4 min read

How to Reheat Leftover Steak Without Cooking It Twice

Half a ₱1,599 ribeye left in the fridge is not a lost cause. The mistake is treating reheating like cooking, when the job is only to warm the middle back and put the crust back on.

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How to cook, , 6 min read

Beef Salpicao, Made With Wagyu Cubes Instead of Sirloin

Salpicao is the one classic Filipino beef dish that is already cut the right shape for wagyu cubes. The technique changes in three specific ways, and all of them make it easier.

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Read it, then cook it.

The cuts in these guides are the ones we portion, vacuum-seal and deliver cold across CALABARZON and Metro Manila. Pick one and we will confirm the slot on Messenger.

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