STEAKS! at Everything at Steak

After the victory of the DLSU Lady Spikers against the UST Tigresses last Sunday, securing the UAAP Season 73 Volleyball Championship (woohoo!), we were in such high spirits that we wanted to celebrate. 
Days prior to the game, I read this post over at FlairCandy about a new steakhouse in San Juan. Because we were in the area (the game was held at the FilOil Flying V Arena), it was decided that having steak while basking in the glory of the win discussing the game highlights would be a great way to spend the rest of the night.
Everything At Steak
Although it’s not along a major road, we didn’t have a difficult time locating the place. From the arena, we took a left to P. Guevarra street and cruised down the road until we saw the landmarks (North Park on the left side, Petron/Everything At Steak on the right).
Everything At Steak is a smallish steak place (the place can fit thirty at most) that gives off a warm, homey vibe with its cushy couches at one end, pastel color theme, and friendly crew. Now let’s get down to business, let’s start talking about the meats. 
Pork Spareribs (p195)
Every main course order at Everything At Steak comes with a side dish and a cup of plain rice. Upon ordering, you have to choose the marinade for the meat, the sauce, and the siding (details at the end of the post).
This in picture is an order of grilled Pork Spare Ribs in original flavor with barbecue sauce and a side of mac n’ cheese. The meat was so tender it almost melts in your mouth, it’s juicy, tasty, and as advertised, it was thick and large. (The photo doesn’t do justice to how humongous the meat was.)
T-Bone (p195)
This one in picture, is the T-Bone steak in original marinade, mushroom gravy, and a side of corn on the cob. The meat, also unusually thick and juicy for the price, was a little tougher in consistency than the spareribs and was slightly plain. It wasn’t the best but it still tasted pretty good.
Lamb Shoulder (p195)
This is an order of the Lamb Shoulder in original marinade, mint sauce, and served with a side of mac n’ cheese. The meat is obviously smaller than the first two on this list but it’s lamb. Where else can you get lamb here in the city for only that much? It’s a steal at the price they’re selling it for. The mint sauce is an acquired taste and I wouldn’t recommend it if you have a strong aversion to wasabi (it has a similar kick).
Moo Fries (p120)
Lastly, we had to order the famous Moo Fries because of all the good reviews. And I’d have to agree with each one of them. I loved it. The presentation is fun and quirky, with the fries arranged for easy picking and the to-die-for meat sauce slathered generously in the middle. If you’re curious, there are more fries inside the bowl, but you have to use a fork to pick them because they’re covered in the meat sauce. This was so good.
All in all, Everything At Steak is a fantastic find. Most orders are large enough for people with extra healthy appetites and the prices they’re selling them for are insanely low (it’s unbelievable). They don’t accept credit card payments though, so you better bring some cash when you decide to visit. Parking is also a breeze as there are designated parking slots for diners (in fact, we left our car parked in front of the restaurant and had coffee at the shop on the next street).
Main course choices:

2pcs fried egg, 2pcs garlic bread, garlic rice, grilled corn on the cob, coleslaw, meatball pasta, chorizo carbonara, mac n’ cheese, french fries, twister fries, mashed potato, potato wedges, twiced baked potato, potato salad
Marinade: New Orleans Rub (spicy), Original Marinade
Sauce: Original Mushroom Gravy, Peppercorn Gravy, Barbecue, Mint Sauce, and Country Style Gravy

Everything At Steak
Location: 5 P. Guevarra corner V. Cruz streets, San Juan
Contact details: (02) 726-2386

Other info: Everything At Steak Facebook Page

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FB Comments



  1. J P Hays

    All of the items look delicious!

    It almost makes me depressed, since most places here that sells meat like that prefer to use baby back ribs over spareribs. Honestly, I prefer the flavor and texture of spareribs, plus the fact that there's more meat on them. What can I say, I'm a bit of a glutton. ๐Ÿ˜›

  2. abumelt

    No spareribs? Boo. I also like them over baby back ribs, it's easier to pick at the meat. Also, don't worry about it, there's that bit of a glutton in all of us. ๐Ÿ˜›

  3. Here is a copycat reicpe:1 tsp. onion powder1 Tbsp. Tabasco sauce2 Tbsp. red wine vinegar1/4 C. Jack Danielโ€™s Ole No. Tennessee Whiskey2 C. packed brown sugar1/4 C. water2 beef bouillon cubes2 Tablespoons Worcestershire sauceCombine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool. Use as a glaze on meat, poultry, and seafood just before removing from grill.To prepare chicken breasts using Jack Danielโ€™s grill glaze: Use 2 (4oz.) breasts for each serving. Marinate chicken in your choice of marinade for 5 to 10 minutes. Place chicken on the grill or in a saute9 pan. While cooking, baste often with marinade. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish. Glaze burns quickly and can be difficult to remove from grill or pans if left to burn onto surface


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