Focused recipe
Grilled Rib Eye Steak with Arroz Amarillo
Juicy grilled rib eye steaks seasoned with a simple spice rub, served alongside fragrant yellow rice (arroz amarillo) cooked with turmeric and smoked paprika.
Filipino Updated 11/26/2017
Ingredients
Measured from the catalog payload.
- 2 pieces rib eye steak sliced
- 1 1/2 teaspoons salt
- 1/2 teaspoon whole peppercorn cracked
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 cup long grain rice
- 2 cups chicken broth
- 2 teaspoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1/4 teaspoon salt
Instructions
9 cooking steps
- Prepare the Arroz Amarillo by heating olive oil in a pot.
- Add the long grain rice. Saute for 30 seconds.
- Add turmeric powder, paprika, and salt. Stir until all ingredients are well blended.
- Pour chicken broth. Bring to a boil. Cover the pot and continue to cook in medium heat for 9 to 11 minutes. Lower the heat to low and continue to cook for 20 to 25 minutes or until the rice completely absorbs the liquid. Set aside.
- Prepare the simple steak rub by combining the rub ingredients. Rub all over the steaks. Let it stay for 8 to 12 minutes.
- Grill each side of the steak for 5 to 6 minutes (for medium rare, which is my preference), or grill longer if desired to have either medium and well done steak. Note: Grilling steak for a longer amount of time can make the meat less tender.
- Remove the steak from the grill. let it rest for 10 minutes.
- Arrange Arroz Amarillo in a serving plate. Serve.
- Share and enjoy!
Catalog details
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Recipe notes
- Letting the steak rest for 10 minutes after grilling is crucial for retaining juices.
- For best results, bring steaks to room temperature for 30 minutes before grilling.
Storage notes
- Store leftover steak and rice separately in airtight containers in the refrigerator for up to 3 days.
- Reheat rice with a splash of water to restore moisture.