|Copyright 2011 LtDan'sKitchen blogs|
Beef steak back home is a lot different that what is referred to as beef steak here in the US. The local term is "bistek" and is made up of small pieces of beef marinated in soy sauce, kalamansi (our local lime), sugar and garlic. The beef is then cooked in butter until just browned and the sauce is thickened and drizzled over the beef that is usually served with steamed rice.
|New York Beef Steak cut|
Copyright 2011 LtDan'sKitchen blogs
Beef Steak on a Skillet
0.5 - 0.8 lb beef steak (about 1 inch thick)
1. Heat a thick skillet over medium high to high heat.
2. Salt one side of the beef generously. When the skillet is hot, lay the meat,
salted side down and sear for 5-6 minutes. Leave it undisturbed. If the
edges start to curl, weigh it down with another skillet.
3. Season the unsalted side with salt, flip and cook for another 5-6 minutes.
Transfer the steak onto a cutting board and let it rest for about 5
4. Cut into wedges and serve with a side of salad or your favorite side dish.