Best Steak And Rice Recipe

May 19, 2023 Post a Comment

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Pepper Steak with Gravy Over Rice recipe from the Courtners Who Cook Family Cookbook from www.cookbookfundraiser.com

Description

Looking for a hearty and satisfying meal? Look no further than this delicious steak and rice recipe. This dish is perfect for a special occasion or a cozy night in. Tender steak, cooked to perfection, is served atop a bed of fluffy rice and topped with a flavorful sauce that will have your taste buds dancing.

Prep Time

Preparation for this recipe is simple and straightforward. You'll need to set aside about 15 minutes to gather your ingredients and another 15 minutes to prep everything.

Cook Time

The cook time for this recipe is relatively short, with the steak taking about 10 minutes to cook and the rice taking around 20 minutes.

Ingredients

For the steak:

2 boneless ribeye steaks
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon freshly chopped rosemary
Salt and pepper to taste

For the rice:

1 cup long-grain rice
2 cups water
1 tablespoon butter
Salt to taste

For the sauce:

1 tablespoon unsalted butter
1 tablespoon minced shallot
1/4 cup dry red wine
1/2 cup beef broth
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Equipment

To make this dish, you'll need a few basic kitchen tools, including a large skillet, a medium-sized pot, a wooden spoon, a whisk, and a sharp knife.

Method

1. Begin by preparing the rice. In a medium-sized pot, bring 2 cups of water to a boil. Add 1 cup of long-grain rice, 1 tablespoon of butter, and a pinch of salt. Stir well and reduce the heat to low. Cover the pot and let the rice simmer for 18-20 minutes, until it is tender and fluffy. 2. While the rice is cooking, prepare the steak. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet and let it heat up. Add 2 boneless ribeye steaks to the skillet and let them cook for 4-5 minutes on each side, until they are browned and cooked to your desired level of doneness. 3. Once the steaks are cooked, remove them from the skillet and set them aside to rest. In the same skillet, add 1 tablespoon of minced garlic and 1 tablespoon of freshly chopped rosemary. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the rosemary is wilted. 4. Next, prepare the sauce. In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add 1 tablespoon of minced shallot and cook for 1-2 minutes, until the shallot is translucent. Add 1/4 cup of dry red wine to the pan and whisk well to combine. Let the wine simmer for 2-3 minutes, until it has reduced by half. 5. Add 1/2 cup of beef broth to the pan, along with 1 tablespoon of Dijon mustard and 1 tablespoon of chopped fresh parsley. Whisk well to combine and let the sauce simmer for 3-4 minutes, until it has thickened slightly. Season with salt and pepper to taste. 6. To serve, divide the rice between two plates. Slice the steaks into thin strips and place them on top of the rice. Spoon the sauce over the steak and garnish with additional chopped parsley if desired.

Notes

This recipe is highly customizable, so feel free to adjust it to your liking. You can use any type of steak you prefer, and you can also swap out the rice for another grain like quinoa or couscous. Additionally, you can adjust the seasoning in the sauce to suit your taste.

Nutrition Info

This recipe makes two servings. Each serving contains approximately:

Calories: 635
Protein: 36 g
Fat: 40 g
Carbohydrates: 27 g
Sugar: 1 g
Sodium: 1131 mg

Recipe Tips

To ensure that your steak cooks evenly, make sure it is at room temperature before you start cooking. This will help it cook more evenly and prevent it from becoming tough. Make sure to let your steak rest for at least 5 minutes before slicing it. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful steak. When cooking the rice, resist the urge to lift the lid and stir it. This can cause the rice to become gummy and sticky. Instead, let it cook undisturbed until it is tender and fluffy.