Steak and Rice
Juicy, pan-seared ribeye steak meets perfectly fluffy long-grain white rice in this irresistible Steak and Rice recipe, perfect for a weeknight dinner or a special occasion meal. The steaks are seasoned with a bold blend of salt, pepper, and paprika, then basted with garlic-infused butter for rich, restaurant-quality flavor. Paired with lightly salted, tender rice—cooked to perfection with a no-fail method—this dish is simple yet satisfying. A sprinkle of fresh parsley elevates the presentation, adding a hint of freshness. Ready in just 45 minutes, this hearty and wholesome recipe is easy to prepare and sure to impress. Ideal for steak lovers and fans of comfort food alike, it’s a complete, flavorful meal all in one!
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (or preferred cut)
- 1 cup Long-grain white rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with salt, black pepper, and paprika. Set aside.
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. This will help your rice cook evenly.
In a medium saucepan, add 2 cups of water and 1 teaspoon of salt. Bring the water to a boil over high heat.
Once the water is boiling, add the rinsed rice. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-17 minutes. Avoid opening the lid during cooking.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
When the oil is hot, carefully place the steaks in the skillet. Sear the steaks for 3-4 minutes on each side for medium-rare (adjust cooking time based on your preferred doneness).
During the last minute of cooking, add the butter and minced garlic to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the garlic-infused butter.
Once cooked to your desired doneness, remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes. This helps retain their juices.
After the rice has finished cooking, remove the saucepan from heat and let it sit, covered, for another 5 minutes. Then fluff the rice with a fork.
Plate the rice and place the steak alongside or on top of the rice. Optionally, garnish with chopped parsley for a fresh touch.
Serve immediately and enjoy your Steak and Rice!
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.4 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 162 mg | 12% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2353 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
