Jollibee Gravy Aged Ribeye

For the gravy marinades

1. In a small bowl, crush 1 chicken bouillon cube into a little bit of 1/2 cup chicken broth to dissolve it, then mix in the rest of the broth and 1 tsp MSG.

2. Melt 4 tbsp butter in a pan over medium-high heat.

3. Whisk in 1/4 cup all-purpose flour to make a roux and cook until golden brown and smelling like pie dough, 2–3 minutes.

4. Pour in the chicken broth mixture and whisk continuously over medium-high heat until it thickens, 2–3 minutes.

   If the gravy becomes too thick, adjust with a little extra chicken broth until it cleanly coats the back of a spoon.

For the steaks

5. Place 1 ribeye steak in a glass dish and submerge completely in 1 cup Jollibee gravy.

6. Place a second ribeye steak in another glass dish and submerge completely in the homemade gravy.

7. Place the third ribeye steak aside to serve as a control.

8. Transfer both gravy-submerged steaks to the refrigerator and allow them to soak for 7 days.

   Then 7 min of waiting

9. After 7 days, remove both marinated steaks from their gravy, wipe off any excess surface gravy with a paper towel, and place on a wire rack.

10. Season all 3 steaks (including the control) on all sides with kosher salt and freshly ground black pepper.

11. Let the seasoned steaks rest at room temperature for 15–20 minutes so the salt can penetrate the meat.

    Then 15 min of waiting

12. Prepare a charcoal grill for high-heat direct cooking.

13. Sear the steaks over the hot charcoal coals, turning occasionally, until a dark crust forms and the internal temperature reaches 130°F (54°C) for medium-rare, 8–10 minutes total.

14. Transfer the cooked steaks to a cutting board, let them rest for 5–10 minutes, then slice against the grain and serve.

    Then 5 min of waiting