Try my take on this true Filipino classic Bistek recipe. Tender ribeye steak seared to perfection. A beautiful rich sauce made with a zesty blend of citrusy lime and soy sauce. You will love this take on this Filipino dish. This bistek recipe is one of my favorites.
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About Bistek
Bisket, also known as Bistek Tagalog, or Filipino Beefsteak dish (one of the easiest filipino dishes to cook), is perfect for any meal. This Bistek recipe is a family favorite meal. It's a popular choice for lunch or dinner.
Filipino Bistek dish takes inspiration from another delightful recipe on this site and complements it perfectly with a flavorful side. Try the delectable Miso Glazed Eggplant, crisp Cucumber Salad, and tender Garlic Fried Rice for a well-rounded and satisfying meal.
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Bistek Ingredients
- Ribeye steak (1.5 inches thick)
- Neutral oil for searing the steak
- Red onion
- Garlic
- Lime (traditionally with calamansi)
- Soy sauce
- Black peppercorn
- Butter
See recipe card for quantities.
How to make Bistek
Sear the steak.
Add the aromatics.
Deglaze with soy sauce and lime juice. Add in cold butter.
Serve and enjoy!
Prepare the Beef:
- Crush the black peppercorns in a mortar and pestle or a spice grinder.
- Salt and pepper the beef on both sides.
Sear the Steak:
- Heat a skillet to medium-high heat. Add 2 tablespoon of neutral oil and sear the beef 3 minutes on each side.
- Get a great sear on each side. When the steak is cooked to your liking, remove from pan. Set aside, let it rest and make the sauce.
Sauté the Onions:
- To the same pan, add the sliced red onions, smashed garlic and sauté until they become soft.
- Add the lime slices.
Deglaze the Pan:
- Pour the soy sauce and lime juice into the skillet to deglaze it. Scrape up the flavorful brown bits from the bottom of the pan and allow the marinade to reduce slightly.
- Add cold butter. The butter will give a sauce a glossy finish and emulsify the sauce to make it thicker and delicious.
- Adjust the taste. You want it to be tangy, salty with a touch of richness from the butter.
How to serve:
- Pour the sauce on top of the ribeye beef steak and serve with warm rice and your choice of vegetables and salad.
Substitutions
Ribeye Steak: Flank Steak, Skirt steak, top sirloin steak, or thinly-sliced beef tenderloin. Keep in mind, you'll likely need to adjust the cooking time for a thinner steak like skirt steak.
(Ingredients are common and available in most grocery stores or asian markets)
Neutral Oil for Searing: Canola oil, olive oil, peanut oil, vegetable oil, or grapeseed oil. Any high heat oil should work.
Red Onion: Substitute with: White onions or yellow onions, onion rings thinly sliced.
Lime: Traditionally, this recipe uses calamansi juice (Philippine lime juice) however, most citrus fruit like lemon or meyer lemons work. Sometimes, I use vinegar (like white or apple cider vinegar) for acidity.
Butter: This is a crucial ingredient as it will help emulsify the sauce to thicken and make it glossy. Substitute with ghee.
Soy Sauce: Tamari (for a gluten-free option), Worcestershire sauce, or coconut aminos (for a soy-free alternative).
Black Peppercorn: Ground black pepper. Adjust the quantity to taste.
Salt: Sea salt or kosher salt. Adjust the quantity to taste.
Marinade Enhancement: This is optional! Incorporate 2 tablespoons lemon juice, 2 tablespoons beef broth, and ¼ cup of soy. This mix tenderizes and enriches flavor. For a richer marinade, blend these ingredients, allowing for an overnight soak to infuse the beef with a robust taste profile. Use leftover marinade for cooking, amplifying the dish's savory elements.
Equipment
- Cast iron pan
- Measuring spoons
- Cutting board
- Knife
How to store and reheat Bistek
Storing Bistek:
- Refrigeration: Allow leftover Bistek to cool to room temperature. Transfer it to an airtight container and refrigerate within two hours of cooking. It can be stored in the refrigerator for up to 3-4 days.
Reheating Bistek:
- Stovetop: For best results, reheat on the stovetop. Place a non-stick (large) skillet over medium heat. Add a tablespoon of oil or butter and heat it up. Add the beef and cook, stirring occasionally, until heated through. This method helps to retain the texture and flavor.
- Microwave (Quick Option): If you're in a rush, you can use the microwave. Place the Bistek in a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe wrap, and heat it in 30-second intervals, stirring in between, until heated to your liking.
3 Top Tips for Success
- Get a great sear on the steak. Getting a great colour is important. Colour means flavor.
- Let the steak rest for 8 minutes. The time you make your sauce is the perfect amount of time to rest your steak. This will keep all the juicest intact.
- Cold Butter. Adding cold butter will emulsify the sauce. It will thicken and make the sauce glossy and rich. This step is crucial.
Ultimate Bistek Recipe - FAQ
Bistek is a classic Filipino dish made with beef, marinated in a mixture of soy sauce and calamansi (or lime), and then pan-fried until tender.
Bistek gets its distinct taste from the combination of soy sauce for a savory umami flavor, calamansi or lime for a tangy kick, and the tenderizing marinated beef with rich, bold flavors.
Bistek is commonly served with steamed rice, which helps soak up the delicious sauce. This beef dish also pairs well with sautéed vegetables or a fresh side salad for a balanced meal.
Marinating overnight is not strictly necessary for Bistek, but doing so can enhance the beef's flavor and tenderness. You'll need lemon juice, beef broth, and soy sauce to marinate. If you choose to marinate, simply combine lemon juice and soy sauce to create your lemon mixture, then coat the beef thoroughly. Place the marinated beef in the refrigerator to marinate overnight. When ready to cook, remove the beef from the marinade (but save the remaining marinade for your sauce) and pan-fry as desired.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Bistek:
Bistek - Filipino Beef Steak Recipe
Ingredients
Method
- Ground black pepper: Crush the black peppercorns in a mortar and pestle or a spice grinder.
- Salt and pepper the beef on both sides.
- Heat a skillet to medium-high heat. Add 2 tablespoon of neutral oil and sear the steak 3 minutes on each side.
- Get a great sear on each side. When the steak is cooked to your liking, remove from pan. Let it rest and make the sauce.
- Add the sliced red onions, smashed garlic and sauté until they become soft.
- Add the lime slices.
- Pour the soy sauce and lime juice into the skillet to deglaze it. Scrape up the flavorful brown bits from the bottom of the pan and allow the marinade to reduce slightly.
- Add cold butter. The butter will give a sauce a glossy finish and emulsify the sauce to make it thicker and delicious.
- Adjust the taste. You want it to be tangy, salty with a touch of richness from the butter.
- Pour the sauce on top of the ribeye steak and serve with warm rice and your choice of vegetables and salad.
Notes
- Get a great sear on the steak. Getting a great colour is important. Colour means flavor.
- Let the steak rest for 8 minutes. The time you make your sauce is the perfect amount of time to rest your steak. This will keep all the juicest intact.
- Cold Butter. Adding cold butter will emulsify the sauce. It will thicken and make the sauce glossy and rich. This step is crucial.
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Liu says
A level up steak indeed 🤩
Jiolo says
Miss my hometown🥹