Ribeye Bistek
This Ribeye Bistek is my richer, steakhouse-style take on Filipino bistek tagalog. Instead of using thin slices of beef, I’m using a thick ribeye, cooking it until juicy and tender, then serving it with the same flavors that make bistek so good: soy sauce, calamansi, garlic, and lots of onions.
Traditional Filipino bistek is usually made with thinly sliced beef marinated in soy sauce and calamansi, then cooked with onions until savory, tangy, and just a little sweet. This version keeps that flavor profile but treats the beef more like a steak. It’s definitely not the traditional way to make bistek, but the flavor combination works incredibly well with a good steak.
You get a beautifully cooked ribeye with a glossy onion sauce that hits salty, citrusy, savory, and slightly sweet all at once. And yes, you still need rice.
Ingredients
For the ribeye
1 large ribeye steak, about 1½ to 2 inches thick
Kosher salt
Black pepper
1 tbsp neutral oil
For the Bistek Onion Sauce
1 large yellow or white onion, sliced
¼ cup soy sauce
3 tbsp calamansi juice (lime or lemon works too)
1 to 2 tbsp brown sugar, depending on how sweet you like it
¼ cup beef broth or water
1 tbsp neutral oil
Black pepper, to taste
1. Pat the ribeye dry and season generously with salt and black pepper.
2. Heat a cast iron or stainless steel skillet over medium-high heat. Add oil, then sear the ribeye for about 3 to 4 minutes per side, depending on thickness and desired doneness. Remove from the pan and let it rest for 5 to 10 minutes.
3. Lower the heat to medium and add the sliced onions. Cook for 2 to 4 minutes until slightly softened but still holding their shape.
4. Pour in the soy sauce, calamansi juice, brown sugar, and beef broth. Scrape up the browned bits from the bottom of the pan and simmer for 2 to 3 minutes until the sauce reduces slightly.
5. Taste and adjust with more calamansi, sugar, or broth if needed.
6. Slice the ribeye against the grain, spoon the onion sauce over the top, and serve with hot rice.
A bowl of hot white rice and plenty of bistek sauce is hard to beat
