Description
This Honey Garlic Butter One-Skillet Steak and Rice recipe is a quick and flavorful meal combining tender sirloin or ribeye steak with aromatic garlic, sweet honey, and buttery rice all cooked together in one skillet. Perfect for a comforting weeknight dinner with minimal cleanup, it offers a delicious balance of savory and sweet flavors with a rich, hearty texture.
Ingredients
Scale
Steak and Rice
- 1 pound sirloin or ribeye steak, cut into bite-sized strips
- 1 cup long-grain white rice, rinsed
- 2 cups low sodium beef broth
Butter and Seasoning
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ medium onion, finely chopped
- 2 tablespoons honey
- Salt and freshly cracked black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Prepare ingredients: Rinse the rice under cold water until the water runs clear to remove excess starch. Slice the steak into 1-inch bite-sized strips. Mince the garlic and finely chop the onion to have all ingredients ready.
- Brown the steak: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the steak strips in a single layer without overcrowding and cook for 2-3 minutes per side until nicely browned but not fully cooked through. Season with salt and freshly cracked black pepper. Remove the steak from the skillet and set aside.
- Sauté aromatics: Reduce heat to medium. Add 1 tablespoon butter to the skillet and let it melt. Add the finely chopped onion and sauté until translucent, about 2 minutes. Then add minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to prevent burning.
- Toast the rice: Stir the rinsed rice into the skillet with the sautéed onion and garlic. Toss to coat the rice grains evenly with butter and toast for about 2 minutes, stirring occasionally to prevent sticking.
- Add liquid and honey: Slowly pour in 2 cups of low sodium beef broth and 2 tablespoons of honey. Stir gently to combine and bring the mixture to a simmer over medium heat, allowing the honey to dissolve and infuse flavor into the broth.
- Cook the rice and steak together: Return the partially cooked steak strips to the skillet, nestling them evenly on top of the rice. Dot the remaining 2 tablespoons of butter over the steak and rice mixture. Cover the skillet with a tight-fitting lid, reduce heat to low, and simmer gently for 15-20 minutes until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid frequently to maintain steam.
- Finish and serve: Remove the lid and fluff the rice gently with a fork, mixing the steak strips evenly into the rice. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley if desired and serve hot.
Notes
- Use sirloin or ribeye steak for tender, flavorful results; avoid tougher cuts for best texture.
- Do not overcrowd the skillet when browning steak to ensure proper searing.
- Rinsing the rice removes excess starch and helps to prevent stickiness and clumping.
- Keep the lid on tightly during simmering to allow the rice to cook evenly with steam.
- This recipe can be made dairy-free by substituting butter with olive oil or a vegan butter alternative.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of broth.
Keywords: one skillet steak recipe, honey garlic steak, skillet rice recipe, quick steak dinner, beef and rice skillet