Hai Chix & Steaks

Hai Chix & Steaks

Hai Chix & Steaks is a favorite among Metro Manila’s carnivores. Their premium steaks are—quite literally—to die for. They swim in pools of butter and pork fat, and comes with an equally sinful serving of steak rice. We hacked the recipe, and boy, did we all feel equal parts love and regret. Don’t blame us when you do, too.

Just like any steak recipe, the key really is great timing and the right temperatures. (Before you go tooting your horn—yes, we know our steak looks burnt. But it’s actually not; it was a perfect medium rare.) Our recipe accurately recreates the headache-inducing butter sauce. Though it doesn’t really need it, we recommend pouring any excess sauce into your steak rice.





Serving Size

4-6 People

Active Time

1 Hr

Total Time

1 Hr



Special Tools

  • Electric whisk/mixer
  • Large oven-safe skillet

Butter Sauce

  • 6 tbsp. butter, softened
  • 1 tbsp. toyomansi

Steak Rice

  • 2 cups rice, cooked
  • Pepper, to taste


  • 1 tbsp. oil
  • 650g US angus ribeye, fat cap separated and cut into small pieces
  • Salt and pepper, to taste
  • ½ tbsp. cracked black pepper

    Instructions for Hai Chix & Steak

    1. Preheat oven to broiler setting.
    2. In a bowl, mix together butter and toyomansi until well combined. (An electric whisk/mixer is recommended.)
    3. Set aside until ready to use.
    4. For the steak rice, add half of the beef fat to a hot skillet then cook until crispy.
    5. Remove the crispy fat and set aside.
    6. Add a third of the seasoned butter in a pan and heat until melted then add rice and toss until well coated.
    7. Season with pepper and set aside in serving bowls, topping with the pieces of crispy beef fat.
    8. For the steak, heat oil in a large oven-safe skillet over high heat.
    9. Season steak generously with salt and pepper on both sides then place in the oil.
    10. Sear one side for 3-4 minutes until a dark crust forms.
    11. Turn the heat off then remove the steak from the pan and place onto a cutting board, crust side up.
    12. Slice the steak against the grain, about ¾ inches thick per slice.
    13. Place the steak onto a heatproof rimmed white plate, crust side up, then evenly dot with the remaining seasoned butter and cut up beef fat.
    14. Place the steak under the broiler for 4-5 minutes, until cooked to your desired doneness (about 4-5 minutes for medium rare) and the fat is crispy and butter is melted and sizzling.
    15. Serve hot alongside the rice.​