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Steak Rice Bowl: A Sizzling One-Pot Meal
Youssef Hb

Steak Rice Bowl: A Sizzling One-Pot Meal

A hearty Japanese-American fusion dish combining tender steak, aromatic rice, and a rich umami sauce. Customize with optional soft egg for a celebratory touch, all in one skillet for quick, elegant meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Japanese-American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • Large Ribeye or Strip Steak (20-24 oz)
  • Cowboy Butter Rub (2 tbsp) or homemade mix of garlic, herbs, sea salt
  • Avocado or canola oil
  • Soy Sauce (½ cup) (tamari for gluten-free)
  • Mirin (¼ cup) (non-alcoholic alternative)
  • Non-alcoholic substitute for bourbon (¼ cup)
  • Sugar (¼ cup) (brown sugar preferred)
  • Cooked White Rice (1.5 cups) (day-old for texture)
  • Egg Yolk (1) (optional)
  • Sesame Seeds (1 tbsp)
  • Chopped Scallions or Chives (2 tbsp)

Method
 

  1. Preheat skillet over medium-low (300°F). Add soy sauce, mirin, substitute for bourbon, and sugar. Simmer 5-8 minutes until reduced and glossy. Remove from heat
  2. Oil steak and coat with cowboy butter rub. Heat skillet to medium-high, sear steak 2-3 minutes per side. Flip to edges, cook 1-2 minutes
  3. Transfer steak to warm oven (200°F) or rest on rice. Add 2 tbsp reserved sauce and rice to skillet
  4. Simmer 5-8 minutes until rice absorbs liquid and steak reaches desired doneness
  5. Slice steak over rice, top with sauce, sesame seeds, scallions, and optional egg yolk

Notes

Use tamari for gluten-free
cowboy butter can be substituted with garlic, thyme, rosemary, and sea salt
Day-old rice prevents sogginess
elevate with pastured eggs for richer yolk
For gluten-free, ensure all ingredients are certified gluten-free