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Ribeye Steak

  • Ribeye Steak, sliced 1-inch thick 1.5 kg
  • Black Pepper, ground 1.0 g
  • Unsalted Butter 80.0 g
  • Garlic, peeled and cut into half lengthways 20.0 g
  • Lemon Grass, 2 stalk bottoms only, mashed

Kare-Kare Sauce

  • Annatto Oil 60.0 ml
  • Tomatoes, seeded, chopped 40.0 g
  • White Onions, chopped 80.0 g
  • Garlic, chopped 40.0 g
  • Water 1500.0 ml
  • Brown Sugar 50.0 g
  • Black Pepper, to taste
  • Salt, to taste

Assembly (for 1 serving)

  • Ribeye, see recipe 120.0 g
  • Kare-Kare Sauce, see recipe 150.0 g
  • Blanched Mixed Vegetables, string beans, cabbage, eggplant 80.0 g
  • Bagoong Alamang, cooked 15.0 g
  1. Ribeye Steak

    15 minutes
    1. Marinate the ribeye steak with Knorr Liquid Seasoning, Knorr Beef Seasoning Powder and ground black pepper.
    2. In a very hot oiled skillet, sear the steaks for 2 minutes per side.
    3. Add the lemongrass and butter.
    4. Baste the steak until desire doneness is achieved.
  2. Kare-Kare Sauce

    45 minutes
    1. In a sauce pot, heat annatto oil and sauté the garlic, onions and tomatoes.
    2. Cook until dry then add the water and Knorr Beef Broth.
    3. Bring to a boil, add Lady's Choice Peanut Butter and brown sugar.
    4. Simmer for 15 minutes and season with salt and pepper.
    5. Puree in a blender to achieve a smooth consistency.
  3. Assembly (for 1 serving)

    15 minutes
    1. On a plate, arrange the vegetables and pour the sauce.
    2. Slice the steak and arrange on top of the vegetables and sauce.
    3. Serve bagoong alamang on the side.