Steak lovers were seriously affected by the discovery of mad cow disease in the US northwest in 2003. The development meant that all bone-in steaks like t-bone, porterhouse and premium prime rib from the US were banned from being imported to the Philippines until recently.

It included meat from cows older than 18 months and more likely to have been infected by the ailment. But steak cuts around the bones are juicy and flavorful, according to Carlo Miguel, chef of Mezzaluna, one of the restaurants of Serendra at Bonifacio Global City. Bone-in steak from the US is particularly priced because of its consistency in flavor and marbling. Marbling refers to the flecks of fat interspersed with the meat and is responsible for its flavor.

The ban was lifted and to celebrate the return of the priced cuts Mezzaluna is offering a sumptuous 800-gram certified Angus steak at a special deal. Almost an inch thick, it is grilled over lava rocks for flavor and character, then gratinated with garlic butter.

Before it is brought to the table, the steak which can satisfy three diners is carved into portions, reassembled on the plate for easy sharing. Chef Miguel explains that thick steaks don’t run the risk of getting overcooked and toughening up.

He adds that the porterhouse and other specialties are being offered at discounts of up to 30 percent to highlight the range of the menuand it include: sautéed foie gras with grilled Japanese eel, pickled radish and watercress; gratinated lamb rack with roasted vegetable timbale; maple and brandy glazed confit pork belly; roasted chicken ballotine with pumpkin puree and asparagus.