There’s something absolutely magical about a perfectly cooked steak paired with fluffy, flavorful rice. This classic combination is a dinner table favorite that feels restaurant-quality yet comes together in your own kitchen with minimal fuss. Whether you’re cooking for a weeknight family dinner or impressing guests, this steak and rice recipe delivers impressive results every single time.
What I love most about this dish is how customizable it can be. You can dress up your rice with aromatics like garlic and herbs, or keep it simple and let the steak shine. The beauty of this recipe lies in its simplicity—quality ingredients and proper technique are all you really need. The steak develops a gorgeous crust while staying tender inside, and the rice absorbs all those delicious pan drippings that make every bite unforgettable.
This recipe is perfect for anyone looking to master the fundamentals of cooking. If you’re new to the kitchen, don’t worry—I’ll walk you through every step to ensure your success. For the experienced home cooks out there, this is a wonderful foundation you can build upon with your favorite seasonings and side dishes. Check out our Best Coleslaw Dressing Recipe for an excellent accompaniment, or explore our Quick and Easy Bread Dressing Recipe for another delicious side option.
The key to restaurant-quality steak is understanding the importance of temperature and resting time. We’re not rushing this process, and that patience will reward you with perfectly cooked beef every single time. The rice component is equally important—using the right ratio of liquid to rice ensures fluffy, perfectly cooked grains that complement the steak beautifully. I recommend Serious Eats’ guide to perfect rice for additional techniques to elevate your rice game.
One thing that sets this recipe apart is how we’re using the steak’s natural juices to enhance the rice. By allowing the meat to rest properly and incorporating those flavorful drippings into the rice, you’re creating a dish that’s truly greater than the sum of its parts. This is home cooking at its finest—straightforward, delicious, and deeply satisfying.
I’ve tested this recipe countless times, tweaking everything from the heat level to the resting periods, and I’m confident this version will become a staple in your dinner rotation. The combination of tender, juicy steak and perfectly cooked rice is comfort food elevated to an art form. Whether you serve it with fresh vegetables or enjoy it as is, this dish never fails to impress. For more inspiration on proteins and sides, check out Bon Appétit’s protein recipes and New York Times Cooking for additional ideas.
Ingredients
- Two 12-ounce ribeye or New York strip steaks, about 1.5 inches thick
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- Sea salt and freshly ground black pepper to taste
- 4 cloves garlic, minced
- 1.5 cups long-grain white rice or jasmine rice
- 3 cups beef broth or chicken broth
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons fresh parsley, finely chopped
- 1 small onion, finely diced
- 2 tablespoons soy sauce or Worcestershire sauce
- 1 teaspoon garlic powder
- Pinch of red pepper flakes, optional
Instructions
- Remove the steaks from the refrigerator 20-30 minutes before cooking to bring them to room temperature. This ensures even cooking throughout the meat.
- While the steaks are coming to temperature, pat them completely dry with paper towels. Moisture is the enemy of a good crust, so don’t skip this step.
- Season both sides of the steaks generously with sea salt and freshly ground black pepper. Set aside on a clean plate.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter, allowing the butter to melt and foam.
- Once the butter is foaming and the pan is smoking hot, carefully place the steaks in the skillet. Do not move them for 4-5 minutes to develop a golden crust.
- Flip the steaks and cook for another 4-5 minutes on the second side for medium-rare doneness. Use a meat thermometer if you prefer—aim for 130-135°F internal temperature.
- Transfer the cooked steaks to a cutting board and tent loosely with aluminum foil. Let them rest for 5-7 minutes while you prepare the rice.
- In the same skillet (don’t clean it—those browned bits are liquid gold), add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- Add the diced onion and cook for 2-3 minutes until softened and fragrant, stirring occasionally.
- Stir in the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn the garlic.
- Add the rice to the skillet and stir constantly for 2-3 minutes, toasting the rice grains and allowing them to absorb the butter and pan drippings.
- Pour in the beef broth, add the thyme, garlic powder, and soy sauce. Stir well to combine all ingredients and scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let the rice sit covered for 2-3 minutes, then fluff with a fork.
- Slice the rested steaks against the grain into ½-inch thick strips.
- Divide the rice among serving plates and top with the sliced steak.
- Garnish with fresh parsley and a pinch of red pepper flakes if desired.
- Serve immediately while everything is still hot and enjoy your restaurant-quality meal.
Pro Tips
Don’t Skip the Resting Period: This is crucial for juicy, tender steak. During cooking, the muscle fibers contract and push out moisture. Resting allows the fibers to relax and reabsorb those juices, resulting in a more flavorful and tender final product.
Pan Selection Matters: Use a heavy-bottomed skillet, preferably cast iron or stainless steel, for the best crust development. These materials retain heat better than lighter pans and create that beautiful golden sear we’re after.
Rice Variety Options: While long-grain white rice works beautifully in this recipe, jasmine rice adds a subtle floral note that pairs wonderfully with steak. Basmati is another excellent choice. Avoid short-grain or sushi rice as they become too sticky.
Broth Quality Impact: The quality of your broth directly affects the final dish. If possible, use homemade beef broth or high-quality store-bought varieties. Low-sodium options give you more control over the salt level in the finished rice.
Toasting the Rice: This step is worth your attention. It adds a subtle nutty flavor to the rice and helps each grain cook separately rather than becoming mushy. Listen for the rice to make a slight clicking sound against the pan.
Meat Thermometer Investment: A reliable meat thermometer takes the guesswork out of cooking steaks. For medium-rare, aim for 130-135°F; for medium, 135-145°F. Remember that the internal temperature will rise 5 degrees as the steak rests.
Cut Against the Grain: When slicing your rested steak, always cut perpendicular to the direction of the muscle fibers. This shortens the fibers and makes the steak more tender with each bite.
Leftover Storage: Store leftover steak and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a low oven (300°F) to prevent overcooking, and warm the rice with a splash of broth in a covered skillet.
Seasoning Flexibility: Don’t be afraid to adjust seasonings to your taste. Some people love a splash of red wine in the rice, while others prefer to add fresh herbs like rosemary or oregano. This recipe is your canvas.
Making it Your Own: Consider adding sautéed mushrooms to the rice, or serving with a compound butter on top of the steak. Garlic butter, herb butter, or even a blue cheese butter elevates this dish even further.