Name: Seared Rib Eye with Lemon and Onions (Bee • STEHK)
Yield: Serves 4 to 6
Cuisine: Filipino
Ingredients: 3 tablespoons (45 ml) fresh orange juice (from ½ orange); 2 rib eye steaks, 1-inch (2.5 cm) thick (about 1½ pounds/680 g); 4 tablespoons (60 ml) olive oil; 2 tablespoons unsalted butter; ½ cup (120 ml) calamansi juice, frozen or squeezed fresh (from around 12 calamansi), or ½ cup (120 ml) lemon juice (from 2 to 3 lemons); 1 large white onion, peeled and sliced crosswise into ¾-inch-thick (2 cm) disks; 10 bay leaves, fresh or dried; 8 cloves garlic, smashed and peeled; Steamed rice, for serving; Kosher salt and coarsely cracked black pepper; ¼ cup (60 ml) soy sauce

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

In the 1970s, the chef Nora Daza opened the restaurant Aux Îles Philippines in Paris, in the Latin Quarter on the Left Bank, and the luminaries descended. Brigitte Bardot came for the lumpia; Simone de Beauvoir put in an appearance, and reportedly so did a Bourbon prince. Among the specialties was tenderloin anointed with soy sauce and calamansi (an indigenous citrus with a bit of the sweetness of an orange but tart as a lime), touted