One such dish is my new favorite one-skillet weeknight meal, bistek tagalog, a bright, satisfying marinated steak. The dish gets the first half of its name from the Spanish word for steak, while the "tagalog" part refers to the major ethnolinguistic group in the northern Filipino island of Luzon. Depending on the cut of meat, the dish is often prepared as a braise or stew. Ponseca, however, suggests using a thin, fatty grocery-store rib eye and pan-griddling it instead. She pounds the meat into thinner, broader pieces, which not only stretches the value of this typically indulgent cut, but also significantly reduces the cook time. The end result? Everything you love about a well-made rib eye—nice marbling in the meat, a strong, crusty sear on the outside, and a juicy center—but faster and more economical, so it's something you can have on weekly rotation.