A well proven formula: steak + onions + garlic = yum.
Thinly slice the steak, add some cheese, and you have the makings of an awesome cheese steak. Make a compound butter with the garlic, caramelize the onions, and serve on top of a rare strip steak, genius. The possibilities are endless.
In the Philippines, they serve steak and onions an amazing soy/citrus sauce using calamansi fruit. Salty and acidic, it complements the steak beautifully, a perfect counterpoint for the beefy savoriness of the meat. Definitely maximum yum.
Not having a source of calamansi, a mixture of lemon and orange will do the trick.
Serves 4, Takes 45 minutes
| Mise en Place | |||
|---|---|---|---|
| STAPLES | PRODUCE | ||
| 1/4 cup | soy sauce | 2 large | lemons, juiced |
| 2 tbs | olive oil | 1/2 navel orange | juiced |
| kosher salt | 1 head | garlic, cloves smashed | |
| pepper | 1 large | white onion, sliced into rings | |
| 1/4 cup | water | 10 fresh | bay leaves |
| 2 tbs | butter | MEAT | |
| 2 lb rib eye | cut 1/2″ thick, sliced in random pieces | ||
| Equipment | |
|---|---|
| 1 | skillet, with lid |
| 1 | bowl |
| 1 | platter |
| 1 | strainer |
| Directions | |
|---|---|
| Step | Action |
| 1 | season steak |
| 2 | combine lemon juice, orange juice, and soy in bowl. set aside |
| 3 | heat oil in skillet over medium low heat |
| 4 | cook bay leaves 2 minutes, extract and put on platter |
| 5 | cook garlic till it takes on a bit of color, extract and put on platter |
| 6 | raise heat to medium hot |
| 7 | cook steak in batches, a minute or two a side, evac to platter |
| 8 | add onions to skillet in a single layer, sprinkle with salt |
| 9 | let onions cook undisturbed for 2-3 minutes, till they take on some color |
| 10 | flip onions, add water, and cover. steam for 2 minutes |
| 11 | evac onions to platter |
| 13 | reduce heat to medium low |
| 14 | melt butter in pan |
| 15 | add sauce mixture to pan, scrape up any brown bits |
| 16 | add any accumulated juices on platter to pan |
| 17 | reduce till syrupy |
| 18 | mix onions, steak, garlic, and bay leaves together on platter |
| 19 | pour sauce over top through a strainer |
| 20 | serve immediately |
Notes:
I sliced ribeyes in half and then made the pieces to cook by cutting them around the internal fat, sinew. You want the pieces to be random and about 2-3 inches in width/length. Think 3-4 pieces when cut with a knife.