Steak Silog Recipe: Ribeye, Garlic Rice and Egg at Home

A steak silog recipe comes down to three steps: sear a half-inch ribeye slice 90 seconds to 2 minutes a side, rest it 5 minutes, then slice it across the grain and plate it with sinangag (garlic fried rice) and an egg fried in the same pan. One 1 kg pack of our ₱1,599 Classic Gold Ribeye holds four slices, so it makes four plates at about ₱400 each, and breakfast is ready in about 25 minutes. Prices verified October 2026.

What Is Steak Silog?

Steak silog is a Filipino breakfast plate of steak, sinangag and itlog, built like tapsilog but with a seared steak in place of cured tapa. "Silog" joins sinangag, the garlic fried rice, and itlog, the egg. The steak is seasoned with salt and pepper, cooked pink, sliced, and eaten with rice, egg and a vinegar dip.

Tapa is sliced thin and cured sweet because it starts as a cheap, lean cut that needs the help. A marbled ribeye does not. Salt, a very hot pan and a runny yolk do all the work.

What Is the Best Steak for Steak Silog?

The best steak for steak silog is a thin, well-marbled cut that sears in minutes, because nobody wants a reverse sear before breakfast. A half-inch ribeye slice is the natural fit, and wagyu cubes are the quickest option of all. Here is how the in-stock packs compare per plate:

The Gold Ribeye is USDA Angus butter-aged 28 days, and it is the one we would pick: beefy, and lean enough that rice and egg do not turn heavy. Meltique is tallow-infused and richer, so give it a sharp vinegar dip. The Classic Giant Ribeye is in stock too, but at 1 to 1.5 inches thick it is a dinner steak, not a silog one.

Availability, October 2026: the Gold Artisan Ribeye, the Prime Meltique Giant Ribeye and the Special Homemade Wagyu Sauce are sold out, and every pack in the table above is in stock. Check the live list on the order page.

How Long to Cook Steak for Silog?

Cook steak for silog 90 seconds to 2 minutes a side when it is a half-inch ribeye on a smoking-hot pan, and pull it at 52 to 54°C for medium-rare. Rest the steak 5 minutes, and fry the eggs in the rendered beef fat while it rests. Everything lands on the plate hot at once.

For two plates you need 2 slices of Gold Ribeye (half the pack), 3 cups of day-old cooked rice, 6 cloves of garlic, 2 eggs, salt, pepper and a little oil.

1. 1.Thaw the ribeye overnight in the fridge, then pat the slices dry and salt both sides.
2. 2.Mince the garlic and fry it in 2 tablespoons of oil over medium heat until golden, about 2 minutes. Scoop out half for the topping.
3. 3.Add the rice, break up the clumps, season with salt, and fry for 4 to 5 minutes until hot and lightly toasted. Keep it warm.
4. 4.Heat a heavy pan until it smokes. Sear the steak 90 seconds to 2 minutes a side, then rest it on a board for 5 minutes.
5. 5.Turn the heat to medium and fry the eggs in the beef fat, about 2 minutes for a runny yolk.
6. 6.Slice the steak across the grain into strips, plate it with the rice and egg, and scatter the saved garlic on top.

Use day-old rice. Freshly cooked rice is too wet and goes mushy in the pan, while last night's rice fries into separate, garlicky grains.

Can You Make This Steak Silog Recipe With Wagyu Cubes?

Yes, steak silog works with wagyu cubes, and it is the fastest version. Sear Foodlabo Saikoro cubes in one uncrowded layer on a very hot pan for 1 to 2 minutes in total, then pile them whole over the rice. A ₱689 pack of 30 to 35 cubes makes two generous plates.

Cubes carry more fat than a ribeye slice, so go lighter on the oil in the sinangag. Spiced vinegar on the side cuts the richness, and our ₱89 Special Homemade Wagyu Sauce works as a dip if you want something sweeter.

Can You Make Steak Silog With Leftover Steak?

Leftover steak makes good steak silog, as long as you warm it gently instead of searing it a second time. Slice the cold steak thin, then toss the strips into the garlic rice pan for the last 30 seconds, just until the fridge chill is gone. A second hard sear turns medium-rare grey and chewy.

That makes last night's steak dinner the start of tomorrow's breakfast. For thicker pieces, how to reheat leftover steak has the low-oven method and the target temperatures.

We deliver the Gold Ribeye and the Saikoro packs cold to Santa Rosa, Biñan, Cabuyao and Calamba with no minimum order, so steak delivery in Santa Rosa can be a single pack for one weekend breakfast. Build your basket on the order page and we will confirm your slot on Messenger before dispatch.