Adobo Steak Recipe: Beef tenderloin with soy sauce, vinegar & honey
What happens when you combine a classic everyday staple and what most people consider a luxury?
You get Adobo Steak.
The principle behind Adobo Steak recipe is genius, albeit simple – you get a hunk of meat, cooked according to the doneness that you like, and enjoy the rich adobo flavors at the same time.
The process is similar to wet aging steak, but a lot simpler.
In order to pull off this dish, getting the highest quality ingredients is important. You need to get steak-cut beef that has good marbling and of course, fresh.
As much as possible, get thick cuts, because the outside will get “pre-cooked” because of the acidity of the vinegar.
Ribeye, porterhouse, t-bone, or a fancy filet mignon all work for this dish.
Another way to make your adobo is with these awesome meatballs!
In this post we'll cover:
Adobo Steak Preparation Tip
As with any wet-aged steak, you marinade the meat in the classic adobo ingredients, giving it time to rest and have the flavors seep into the meat.
Overnight works, but a few days is best. Just make sure that your marinated meat is in the refrigerator, in a tightly-sealed container.
It is best if you can get a container that is large enough to have all the steak cuts laid out side by side, completely submerged in the marinade.
That way, all parts of the meat gets equal amounts of flavor. If you don’t have that big a container, it’s fine, too.
Just make sure to turn the meat over every so often to make sure that the flavor is distributed.
When cooking steak, remember to start with a very hot pan so that the meat gets seared properly.
And remember to give your steaks time to rest before you cut into them – that way, the juices, and the flavor are all sealed in.
Adobo Steak works with the typical steak sides of creamed spinach and potatoes, but because it is adobo, it works best with rice.
Adobo Steak with vinegar and honey
- 1 kilo Beef Tenderloin
- ⅓ cup Soy Sauce
- 4 tbsp Vinegar
- ½ cup water
- 2 tbsp Honey (Optional)
- 1 Green Bell Pepper cut lengthwise
- 1 medium Onion Sliced
- 4 tbsp Olive Oil
- Salt and Pepper
- Heat a pan and pour-in 2 tablespoons of Oil or Olive Oil
- Put-in the Beef Tenderloin and cook for 2-4 minutes
- Put the Soy Sauce and water then wait to boil.
- Simmer for 15 to 20 minutes.
- Note: Add more water if the mixture dries up.
- Put the Honey and the Vinegar and wait for it to Boil.
- Stir and simmer for 12 -15 minutes.
- Turn off heat and set aside.
- Heat a wok and pour in remaining olive oil.
- Put the bell pepper and onion then cook for 3 minutes.
- Add the cooked Beef Tenderloin, Salt and Pepper then Stir.
- Cook for 5 minutes or more.
Note: In this recipe, you can substitute the Beef with Pork and Chicken like other Adobo Recipe.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.