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easy filipino steak
Carmen Spillette

Bistek - Filipino Beef Steak Recipe

5 from 2 votes
Try this easy Bistek recipe, a true Filipino classic. 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. It is one of my favorites.
Bistek, or Filipino Beefsteak dish (one of the easiest filipino dishes to cook), is perfect for any meal.This is a family favorite meal. It's a popular choice for lunch or dinner.
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Ingredients Method Notes

Ingredients
  

  • 1 ribeye steak
  • 2 tablespoon neutral oil for searing the steak
  • 1 red onion sliced
  • 3 cloves of smashed garlic
  • 2 lime juice of 1 lime cut th either lime into slices
  • 4 tablespoon of soy sauce
  • 3 tablespoon of butter
  • 1 teaspoon black peppercorn
  • 1 teaspoon of salt

Method
 

Prepare the Beef:
  1. Ground black pepper: Crush the black peppercorns in a mortar and pestle or a spice grinder. 
  2. Salt and pepper the beef on both sides.
  3.  
Sear the Steak:
  1. Heat a skillet to medium-high heat. Add 2 tablespoon of neutral oil and sear the steak 3 minutes on each side. 
  2. 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. 
  3.  
Sauté the Onions:
  1. Add the sliced red onions, smashed garlic and sauté until they become soft.
  2. Add the lime slices. 
  3.  
Deglaze the Pan:
  1. 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.
  2. Add cold butter. The butter will give a sauce a glossy finish and emulsify the sauce to make it thicker and delicious. 
  3. Adjust the taste. You want it to be tangy, salty with a touch of richness from the butter. 
  4.  
How to serve:
  1. Pour the sauce on top of the ribeye steak and serve with warm rice and your choice of vegetables and salad. 

Notes

Top Tips
  • 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. 

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