Steak Adobo: A Bold Filipino Twist on a Classic Cuts

Steak Adobo: A Bold Filipino Twist on a Classic Cuts

At The Fat Butcher, we believe great cuts deserve great flavor. And nothing says flavor like adobo, the national dish of the Philippines. It’s tangy, garlicky, rich, and deeply savory. Traditionally made with pork or chicken, adobo takes a bold, mouthwatering turn when we use our Premium 1" Giant Ribeye Steak. Marbled to perfection, thick-cut, and packed with beefy goodness, this ribeye elevates the humble adobo into something unforgettable, perfect for both weekday indulgence and special occasions.

Here’s how to bring together tradition and indulgence in one pan:

Steak Adobo Recipe

Servings: 2-3
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients:

  • 1 piece Premium 1" Giant Ribeye Steak (500g)

  • ½ cup soy sauce

  • ½ cup vinegar

  • 1 cup water

  • 6 cloves garlic, smashed

  • 2 bay leaves

  • 1 tsp whole peppercorns

  • 1 tbsp brown sugar (optional, for balance)

  • 1 tbsp oil or beef fat for searing

Instructions:

  1. Marinate the Steak:
    In a bowl or resealable bag, combine soy sauce, vinegar, water, garlic, bay leaves, and peppercorns. Submerge the ribeye and marinate for at least 30 minutes, or up to an hour in the fridge for deeper flavor.

  2. Sear the Steak:
    Remove the steak from the marinade (reserve the liquid) and pat it dry. In a hot pan with oil or rendered beef fat, sear the steak for about 2–3 minutes per side or until deeply browned. Remove and set aside.

  3. Simmer the Sauce:
    In the same pan, pour in the marinade. Add brown sugar if using. Let it simmer for 10–15 minutes to reduce slightly until the sharpness of the vinegar decreases.

  4. Braise the Steak:
    Return the ribeye to the pan and spoon some of the sauce over it. Cover and let it simmer on low heat for another 20–25 minutes, flipping halfway through, until the steak is tender and infused with flavor.

  5. Rest & Serve:
    Let the steak rest for 5–10 minutes before slicing against the grain. Serve with garlic rice and spoon generous amounts of adobo sauce on top.

Final Touch:

This dish is a powerhouse of umami, and your ribeye’s buttery fat ties everything together beautifully. Pair it with a local craft beer or an ice-cold soda for the full barkada experience.

Adobo just got a serious upgrade. Try it tonight with The Fat Butcher's Premium 1" Giant USDA Ribeye because Filipino flavors and premium cuts belong on the same plate.

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