Grilled Salpicao-Style Rib-Eye Steaks
Thomas J. Story
AuthorCharles Olalia

Beef salpicao is a classic weeknight staple in many Filipino households. Typically, it’s made with cubed beef sirloin that’s been cooked in a skillet then enriched with a garlicky, slightly sweet, soy-based pan sauce. In this version, L.A. Chef Charles Olalia uses flavorful rib-eye steaks lacquered with a salpicao sauce brushed on the steaks as they char. Olalia compares it to yakitori, in that you’re building layers of flavor as you add sauce to the steaks as they cook: “It’s brush, burnish, turn. Brush, burnish, turn.” Olalia rounds out the meal with purchased longganisa sausage cooked alongside the steak.

How to Make It

1

Salt steaks generously on both sides and let come to room temperature, about 30 minutes.

2

In a medium bowl, combine Worcestershire sauce, vinegar, ketchup, and brown sugar and mix well until sugar has dissolved.

3

Heat grill to medium (350° to 450°). Blot steaks dry. Brush sauce on one side of the steaks. Place steaks, sauce side down, on grate and cook for 2 minutes. Brush the top of the steaks with sauce, and turn over. Cook 2 minutes more. Brush the top of the steaks with sauce again, turn, and cook for 2 minutes. Brush the top of the steaks, turn, and cook for the final 2 minutes. Steaks should be deep brown and cooked to an internal temperature of 125° on an instant-read thermometer for medium rare. Let steaks rest for 10 minutes. Slice into 1⁄4-in. pieces and serve.

Ingredients

 4 1 1⁄2-in.-thick rib-eye steaks
 ½ cup Worcestershire sauce
 ½ cup white vinegar
 ½ cup ketchup
  cup packed brown sugar

Directions

1

Salt steaks generously on both sides and let come to room temperature, about 30 minutes.

2

In a medium bowl, combine Worcestershire sauce, vinegar, ketchup, and brown sugar and mix well until sugar has dissolved.

3

Heat grill to medium (350° to 450°). Blot steaks dry. Brush sauce on one side of the steaks. Place steaks, sauce side down, on grate and cook for 2 minutes. Brush the top of the steaks with sauce, and turn over. Cook 2 minutes more. Brush the top of the steaks with sauce again, turn, and cook for 2 minutes. Brush the top of the steaks, turn, and cook for the final 2 minutes. Steaks should be deep brown and cooked to an internal temperature of 125° on an instant-read thermometer for medium rare. Let steaks rest for 10 minutes. Slice into 1⁄4-in. pieces and serve.

Grilled Salpicao-Style Rib-Eye Steaks