Steaks hot off the... oven?!
In a new casual dining steakhouse in Katipunan, that’s exactly what you’re going to get: juicy, succulent steaks and chops cooked in the 400-degree dry heat of a brick fire oven.
In contrast to the traditional grilling and frying methods, cooking in an enclosure of a brick oven locks in flavor and allows the meat to cook in its natural juices.
“The meat is also cooked in the same temperature all around,” explained Tadi Diaz, one of the co-founders of Brickfire Steaks and Chops; he is also the restaurant chef.
In a new casual dining steakhouse in Katipunan, that’s exactly what you’re going to get: juicy, succulent steaks and chops cooked in the 400-degree dry heat of a brick fire oven.
In contrast to the traditional grilling and frying methods, cooking in an enclosure of a brick oven locks in flavor and allows the meat to cook in its natural juices.
“The meat is also cooked in the same temperature all around,” explained Tadi Diaz, one of the co-founders of Brickfire Steaks and Chops; he is also the restaurant chef.
