Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek) Recipe

Name: Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 2 (1-inch-thick) boneless rib-eye steaks, excess fat trimmed; 2 tablespoons vegetable oil, divided; 8 fresh bay leaves; 1 large white onion, sliced into 1/2' thick rounds; 1/4 cup fresh lemon juice; 1/4 cup soy sauce; Kosher salt

Ingredients

2 (1-inch-thick) boneless rib-eye steaks, excess fat trimmed
2 tablespoons vegetable oil, divided
8 fresh bay leaves
1 large white onion, sliced into 1/2" thick rounds
1/4 cup fresh lemon juice
1/4 cup soy sauce
Kosher salt

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 8 servings

Instructions

Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2–3 pieces and set aside.
Heat 1 Tbsp. oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute.
Add onion and 1/2 cup water. Cover skillet (use a baking sheet if you don’t have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.
Increase heat to medium-high and bring remaining liquid in skillet to a boil. Cook until only 2 Tbsp. remains.
Scrape into a small bowl and stir in lemon juice and soy sauce. Set sauce aside.
Wipe out skillet and heat remaining 1 Tbsp. oil in skillet over medium-high. Season reserved meat with salt.
Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds. Transfer to a platter.
Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavors meld, about 1 minute.
Add 1–2 Tbsp. water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.