Bistek (Filipino Style Beef)

Step 1: Freeze 1 pound boneless ribeye steak until the steak is half frozen (about 1 hour). If it is already completely frozen, bring to room temperature (about 3 hours).

Step 2: While the steak is doing its thing, peel 1 large yellow onion, then cut into 1/2 inch thick rounds. Thinly slice 4 garlic cloves. Place both in a large bowl.

Step 3: Add 1/2 cup soy sauce, 1/2 cup calamansi juice, 4 bay leaves, and 1/2 teaspoon black pepper to the bowl.

Step 4: Thinly slice the steak across the grain into 1/8 inch thick slices. Add the steak to the bowl, toss to combine and marinate 30

Step 5: Minutes at room temperature or up to overnight in the refrigerator.

Step 6: Transfer the bay leaves and onions, keeping the rounds intact, to a plate. Fit a strainer over a medium bowl. Using tongs, transfer the meat to the strainer. Reserve the marinade.

Step 7: Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the bay leaves and onions, arranging the onions in a single layer. Cook undisturbed until the bottoms of the onions are deep golden brown (about 1 1/2 to 2 minutes). Flip the onions and cook until the second side is deep golden brown and caramelized (about 1 1/2 to 2 minutes).

Step 8: Reduce the heat to medium. Add 3 tablespoons of the marinade. Cover and cook, shaking the pan occasionally, until the onions have softened (about 3 to 5 minutes). Transfer to a plate and discard the bay leaves.

Step 9: Wipe any dark bits from the skillet. Add the remaining 2 tablespoons oil to the pan and heat on high until it begins to smoke. Add the steak and cook, stirring to break up the pieces, until cooked through (about 4 minutes). Transfer to a serving platter.

Step 10: Add the remaining marinade, along with the strained marinade, to the pan and bring to a boil. Reduce the heat to maintain a simmer and cook until the marinade is thickened slightly (about 6 minutes). Add the onions to rewarm. Arrange the onions on top of the steak and drizzle with the sauce. Serve with rice.