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Meat Slut: Of sous vide cooked then torched steaks, Robuchon mashed potatoes, and much more!

Meat Slut’s ‘soud vide aquarium’ maintained at 54 degrees

What makes Meat Slut different from other steakhouses? Well, they cook their meats sous vide first at 54 degrees for 72 hours. And what difference does that make? The meat is slowly cooked on the inside that even after cooking over fire, it remains soft and juicy.After soaking the meat for 72 hours at 54 degrees, it is placed on a rack then ‘torched.‘ The result is soft smoky juicy meat with no charred, hard-to-chew parts in every bite.

Meat Slut’s 54 degrees Sirloin
Meat Slut’s 72 Hours Rib Short Plate

Steaks – Choose from; 54 degrees Rib Eye (Php800.00), 54 degrees Sirloin (Php450.00), 72 Hours Rib Short Plate (Php380.00); each order is served with your choice of either rice or umami corn, Robuchon mashed potatoes or french beans. *Best paired with a glass of Merlot (Php150.00)

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