If your are looking for a very simple yet tasty sizzling steak, then I think this recipe is the one you are looking for. You only need to marinade it on Worcestershire sauce, MSG and pepper. Then grill it on hot charcoals or a grilling pan on top of a stove. Put it on a hot sizzling plate and garnish it with your favorite garnishing. You can also pour gravy on top but some people don’t like to use gravy so I omitted it. You can but a ready to cook gravy sold on sachet on supermarkets.
Sizzling Steak – A Taste of Nostalgia
There’s something incredibly special about a dish that brings back cherished family memories, and for me, it holds a spot close to my heart. I remember my Tito Boy’s backyard gatherings in Laguna, where the smoky aroma of grilled steak filled the air and laughter echoed around the table. Tito Boy had this knack for transforming simple ingredients into something extraordinary, and his version of sizzling steak was a showstopper. Now, I’m thrilled to share this timeless recipe that has been a staple in our family, with a few tips and techniques that make it foolproof even for beginners.
The Secret to a Perfectly Grilled Sizzling Steak
The heart of this recipe lies in its marinade—a simple yet flavorful combination of Worcestershire sauce, MSG, and black pepper. My cousin Marites swears by this trio, and honestly, I can’t argue. The Worcestershire sauce adds a tangy, savory depth, while the MSG gives that umami boost Filipinos adore. A generous sprinkling of black pepper rounds it all out with a hint of spice.
Marinating the meat for at least 30 minutes allows these flavors to penetrate the steak, tenderizing it and infusing it with deliciousness. This step, Tito Boy often said, is like “letting the meat soak in love,” and I couldn’t agree more.
Grilling Techniques That Make All the Difference
Cooking it on a charcoal grill is an experience in itself. The rich, smoky aroma it imparts is something no stovetop grill can replicate, but either method works wonderfully. Before grilling, brush your grill with a little oil to prevent the steak from sticking. This small step ensures those beautiful grill marks and keeps the steak intact as it cooks.
One golden rule I learned from my Ate Liza: never press the meat while grilling. Pressing forces out the juices, leaving the steak dry and less flavorful. Instead, let the grill work its magic. Flip the steak only once, brushing it lightly with oil before turning to the other side. This creates a gorgeous sear while keeping the meat tender and juicy.
Sizzling Steak – The Iconic Sizzle
While your steak is grilling, it’s time to prepare the sizzling plate—the pièce de résistance of this dish. Heating the steel plate over a separate burner ensures it’s scorching hot when the steak hits it. My younger brother Jun-Jun once joked that the “sizzle” is like a standing ovation for the cook, and honestly, he’s not wrong.
The moment you transfer the steak onto the sizzling plate, the sound and aroma are nothing short of magical. It’s a sensory experience that transforms an ordinary meal into an unforgettable one. Arrange your favorite garnishes around the steak for that extra pop of color and flavor. In our family, caramelized onions, sautéed mushrooms, and crispy fried garlic are non-negotiables.
To Gravy or Not to Gravy?
This is where preferences come into play. Some purists prefer their sizzling steak unadorned, while others, like my Kuya Bert, insist that a ladle of rich, savory gravy is the perfect finishing touch. If you’re in the latter camp, you can easily whip up a store-bought gravy or make your own from scratch. But honestly, the steak is so flavorful on its own that it doesn’t need much else.
A Slice of History
Did you know that the concept of sizzling plates originated in Chinese cuisine? The technique was adopted and reimagined in the Philippines, becoming a popular way to serve dishes like sisig, bangus, and of course, steak. The sizzling plate isn’t just about presentation—it helps keep the food warm for longer, making every bite as enjoyable as the first.
In our household, the steak became a symbol of celebrations and bonding. From birthdays to weekend get-togethers, it was a dish that brought everyone together. It’s amazing how a simple recipe can hold so much meaning, bridging generations and creating lasting memories.
Tips for Beginners
If this is your first time making sizzling steak, don’t worry. The recipe is forgiving, and the steps are straightforward. Just remember to let the marinade do its magic, handle the meat gently while grilling, and get that sizzling plate smoking hot before serving. And if something doesn’t go perfectly, don’t stress—practice makes perfect, and your family will love the effort you put into the dish.
Food for Thought
Sizzling steak may be simple, but its impact is anything but. It’s a dish that combines the joy of cooking with the thrill of serving something special. Whether it’s for a quiet dinner or a lively party, it’s guaranteed to be the centerpiece of your table.
So why not give this recipe a try? Gather your family, fire up the grill, and create your own sizzling memories. Who knows? This might just become the dish your loved ones remember you for, just like Tito Boy’s sizzling steak that continues to inspire me.
How to Cook Sizzling Steak
Ingredients
- 300 to 500 grams beef round or pork thigh
- 1/4 cup Worcestershire sauce
- 1 Tbsp. MSG
- 1/4 tsp. ground pepper
- your choice of garnishing e.g., sauteed frozen mixed vegetables, grilled onions, grilled mushrooms
Instructions
For the meat preparation:
- Cut all ligaments on surface. Slice diagonally, 3" thick and slit in middle to make 1 1/2" thick.
- Pound meat with back of knife or sprinkle with meat tenderizer to make it tender before marinating.
- You may also use unripe papaya juice as tenderizer.
How to cook Sizzling Steak:
- Marinade that meat for at least half an hour with Worcestershire sauce, MSG and pepper.
- Grill the steak over hot charcoal. Brush griller with a little oil first before putting on steak.
- When grilling do not press the meat so as to squeeze out the meat's juice.
- Also, brush meat with a little oil before turning to grill on the other side of the meat.
- Meanwhile, while waiting for the steak to cook, heat the steak's steel plate on another stove.
- Arrange garnishing on a platter, so you can immediately transfer steak from the griller to the hot platter.
- The steak will sizzle when placed on the hot platter. Serve at once.
Notes
Cooking Tips:
Marinate for Maximum Flavor
The secret to a tender and flavorful steak dish lies in the marinade. Allow the meat to soak in Worcestershire sauce, MSG, and black pepper for at least 30 minutes to let the flavors penetrate deeply. This step not only enhances taste but also helps tenderize the steak, ensuring a melt-in-your-mouth experience with every bite.Avoid Pressing the Steak While Grilling
One of the biggest mistakes when grilling is pressing down on the steak. This squeezes out the precious juices that keep the meat moist and flavorful, leaving it dry. Let the grill do its job, flipping the steak only once to achieve a perfect sear without losing its juiciness.Preheat the Sizzling Plate Properly
A sizzling plate isn’t just for show—it’s key to the dish’s appeal. Heat the plate over a separate burner until it’s scorching hot, so the steak sizzles dramatically when served. This not only keeps the steak warm but also enhances its aroma, making the dining experience more exciting.
It’s so yummy. ..
Thank you very much!