If you've ever seen a Filipino cow, you would understand why most steak here sucks. They are sickly looking bunch of mofos. Any meat here that is decent is imported, mostly from Australia, but also the USA. As you can imagine, it's frozen and shipped so not what one would expect for the same cuts in the USA, etc in terms of freshness and quality most of the time.

That said, there's some good choices here. While I haven't sample them all by any stretch of the imagination, I have been to Swiss Chalet, Ginger Bistro, Brettos, Bretto Presige, Puzzles, Charlies, Rib Eye Steak House, Oasis Hotel Restaurant and have sampled their steaks.

Couple general comments, 1) cuts of meat here tend to be thinner than I would first expect. This leads to a lot of well done meat cooling wise. 2) places often brush meat with sauce or marinade to some degree. Blasphemy to me assuming the quality is okay.

There's two that stick out; Charlies on the Bend for their Saturday BBQ (by BPI bank Perimter). A smaller cut of rib eye w/ corn and rice runs about 360p and is tasty and tender. Great value for those looking for a reasonable sized portion, but satisfying.

The second choice and my favorite spot right now if I was to order a steak is Ginger Cafe Bistro (just before Oasis hotel). A USDA Rib eye here with run about 880p, decent size cut, tasty, and usually cooked per request (medium, well done). Service can be a little slow here, but food it good quality and price is reasonable. Excellent soup and salad here as well. Note, I've never seen many customers here so don't know how much that will affect business and quality over time.

There are other places one can order USDA steaks, but they are often way overpriced (1.2-2k pesos for a steak) for the quality and quantity received, so personally have no interest in trying them.

Many restaurants source from the same place (Homebase), so they are largely dipping from the same gene pool so-to-speak. Some places (like Charlies) have an Aussie owner and arrange for their own import of beef.