Hai Chix & Steaks is a favorite among Metro Manila’s carnivores. Their premium steaks are—quite literally—to die for. They swim in pools of butter and pork fat, and comes with an equally sinful serving of steak rice. We hacked the recipe, and boy, did we all feel equal parts love and regret. Don’t blame us when you do, too.
---
Recipe
Difficulty
Medium
|
Serving Size
4-6 People
|
Active Time
1 Hr
|
Total Time
1 Hr
|
Ingredients
Special Tools
- Electric whisk/mixer
- Large oven-safe skillet
Butter Sauce
- 6 tbsp. butter, softened
- 1 tbsp. toyomansi
Steak Rice
- 2 cups rice, cooked
- Pepper, to taste
Steak
- 1 tbsp. oil
- 650g US angus ribeye, fat cap separated and cut into small pieces
- Salt and pepper, to taste
- ½ tbsp. cracked black pepper
|
Instructions for Hai Chix & Steak
- Preheat oven to broiler setting.
- In a bowl, mix together butter and toyomansi until well combined. (An electric whisk/mixer is recommended.)
- Set aside until ready to use.
- For the steak rice, add half of the beef fat to a hot skillet then cook until crispy.
- Remove the crispy fat and set aside.
- Add a third of the seasoned butter in a pan and heat until melted then add rice and toss until well coated.
- Season with pepper and set aside in serving bowls, topping with the pieces of crispy beef fat.
- For the steak, heat oil in a large oven-safe skillet over high heat.
- Season steak generously with salt and pepper on both sides then place in the oil.
- Sear one side for 3-4 minutes until a dark crust forms.
- Turn the heat off then remove the steak from the pan and place onto a cutting board, crust side up.
- Slice the steak against the grain, about ¾ inches thick per slice.
- Place the steak onto a heatproof rimmed white plate, crust side up, then evenly dot with the remaining seasoned butter and cut up beef fat.
- Place the steak under the broiler for 4-5 minutes, until cooked to your desired doneness (about 4-5 minutes for medium rare) and the fat is crispy and butter is melted and sizzling.
- Serve hot alongside the rice.
|
