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@nebocafe.ph: Something new is sitting on top of your coffee. 👀🥐 Mini croissant. Creamy dip. New drink underneath. Three things that probably shouldn’t work this well together… but they do. 🤭 Dropping soon at Nébo Café. 🤎 #NeboCafe #ComingSoon #CoffeeTok #CafePH #NewOnTheMenu

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Monday 05 October 2026 11:00:42 GMT
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You thought a tomahawk couldn’t get any better? 👀🥩🔥 We’re taking this one Korean-style and putting that big, beautiful steak on the grill. And that spinalis? Yeah… that’s the bite I’m going after first. 😂 Sweet, savory, smoky Korean BBQ flavor, a killer sear, and a tomahawk that’s about to POP. If you’re a steak person, you’re gonna want to see this one. Get the full recipe here: Ingredients ¼ cup Dan-O’s Outlaw Korean Pop BBQ, plus 2 tbsp 1 (4 lb) tomahawk steak 3 tbsp gochujang 1 tbsp sesame oil ½ tbsp garlic paste ½ tbsp ginger paste 1 tbsp Aji-Mirin 2 tbsp soy sauce 2 tbsp rice wine vinegar2–3 tbsp olive oil Preparation Instructions Prep the Tomahawk Steak: Cut the steak away from the bone and reserve the bone for another use. Trim away the large outer pieces of fat, then separate the meat along its natural sections as needed. Slice the steak into thin pieces. Make the Korean Pop BBQ Marinade: Combine the Dan-O’s Outlaw Korean Pop BBQ, gochujang, sesame oil, garlic paste, ginger paste, Aji-Mirin, soy sauce, rice wine vinegar, and olive oil in a large bowl or container. Mix until thoroughly combined. Marinate the Steak: Add the sliced steak to the marinade and toss thoroughly, making sure every piece is evenly coated. Press the steak into the marinade, cover, and refrigerate for at least 2 hours. Heat the Grill: Preheat the grill to approximately 600°F, or as hot as the grill will get. Grill the Steak: Place the marinated steak pieces directly onto the hot grill. Leave the lid open initially and begin flipping the pieces once they develop grill marks. Give one last sprinkle on the steak with the remaining Dan-O’s Outlaw Korean Pop BBQ. Finish Cooking: Continue watching the steak closely because the thin pieces will cook quickly. Close the grill lid for a couple of minutes as needed, then check the steak. Remove the smaller pieces as they finish cooking and allow the larger pieces to continue cooking until done. Serve: Remove the steak from the grill, and Yum Yum Get Ya Sum!
You thought a tomahawk couldn’t get any better? 👀🥩🔥 We’re taking this one Korean-style and putting that big, beautiful steak on the grill. And that spinalis? Yeah… that’s the bite I’m going after first. 😂 Sweet, savory, smoky Korean BBQ flavor, a killer sear, and a tomahawk that’s about to POP. If you’re a steak person, you’re gonna want to see this one. Get the full recipe here: Ingredients ¼ cup Dan-O’s Outlaw Korean Pop BBQ, plus 2 tbsp 1 (4 lb) tomahawk steak 3 tbsp gochujang 1 tbsp sesame oil ½ tbsp garlic paste ½ tbsp ginger paste 1 tbsp Aji-Mirin 2 tbsp soy sauce 2 tbsp rice wine vinegar2–3 tbsp olive oil Preparation Instructions Prep the Tomahawk Steak: Cut the steak away from the bone and reserve the bone for another use. Trim away the large outer pieces of fat, then separate the meat along its natural sections as needed. Slice the steak into thin pieces. Make the Korean Pop BBQ Marinade: Combine the Dan-O’s Outlaw Korean Pop BBQ, gochujang, sesame oil, garlic paste, ginger paste, Aji-Mirin, soy sauce, rice wine vinegar, and olive oil in a large bowl or container. Mix until thoroughly combined. Marinate the Steak: Add the sliced steak to the marinade and toss thoroughly, making sure every piece is evenly coated. Press the steak into the marinade, cover, and refrigerate for at least 2 hours. Heat the Grill: Preheat the grill to approximately 600°F, or as hot as the grill will get. Grill the Steak: Place the marinated steak pieces directly onto the hot grill. Leave the lid open initially and begin flipping the pieces once they develop grill marks. Give one last sprinkle on the steak with the remaining Dan-O’s Outlaw Korean Pop BBQ. Finish Cooking: Continue watching the steak closely because the thin pieces will cook quickly. Close the grill lid for a couple of minutes as needed, then check the steak. Remove the smaller pieces as they finish cooking and allow the larger pieces to continue cooking until done. Serve: Remove the steak from the grill, and Yum Yum Get Ya Sum!
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