Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Grilled Rib Eye Steak with Arroz Amarillo
Rib eye steak with arroz amarillo marinated and grilled to perfection — smoky, charred, and succulent. A Filipino barbecue-style preparation.
Instructions
- Prepare the Arroz Amarillo by heating olive oil in a pot.
- Fold in the long grain rice. Saute for 30 seconds.
- Fold in turmeric powder, paprika, and salt. Stir until all ingredients are well blended.
- Pour chicken broth. Bring to a boil. Cover the pot and continue to cook in medium heat for 9 to 11 minutes. Lower the heat to low and continue to cook for 20 to 25 minutes or until the rice completely absorbs the liquid. Set aside.
- Prepare the simple steak rub by combining the rub ingredients. Rub all over the steaks. Let it stay for 8 to 12 minutes.
- Grill each side of the steak for 5 to 6 minutes (for medium rare, which is my preference), or grill longer if desired to have either medium and well done steak. Note: Grilling steak for a longer amount of time can make the meat less tender.
- Remove the steak from the grill. let it rest for 10 minutes.
- Arrange Arroz Amarillo in a serving plate. Serve.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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