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.

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.

Jump to:

• About Bistek
• Bistek Ingredients
• How to make Bistek
• Substitutions
• Equipment
• How to store and reheat Bistek
• Ultimate Bistek Recipe - FAQ
• Related
• Pairing
• Bistek - Filipino Beef Steak Recipe
• Food safety

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

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.

Ultimate Bistek Recipe - FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Bistek:

Print

Food 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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