Grilled Rib Eye Steak with Arroz Amarillo
Lunch can be more exciting when there is Grilled Rib Eye Steak with Arroz Amarillo. It is tasty and easy to make. I think that a colorful meal such as this will always look appetizing.
I like my steak medium rare because it is moist and tender. This is what I did with the rib eye. A good 5 minutes per side is enough to cook the steak the way I want. If you prefer medium steaks, grill each side for 7 minutes. Medium-well is around 8 to 10 minutes per side. I do not recommend cooking steaks well done, unless there is a special reason for it. Steaks are meant to be enjoyed while tender and juicy. You don’t want your steak to be dry and tough, do you?
I only used salt and cracked peppercorn to season the rib eye. It might sound simple, but it is all that we need. You may want to use steak sauce later-on if you want your steak to have extra flavor. Using store bought steak rub will work too, but it is not necessary.
Making arroz amarillo is a good way to make rice look good and taste better. I used paprika and turmeric powder for both color and taste. Chicken broth was also used, instead of plain water. I think the combination of steak and yellow rice is a winner.
Try this Grilled Rib Eye Steak with Arroz Amarillo Recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Grilled Rib Eye Steak with Arroz Amarillo
Ingredients
- 2 8 oz. slices of Rib Eye Steak
Rub ingredients
- 1 1/2 teaspoons salt
- 1/2 teaspoon cracked whole peppercorn
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper powder optional
Arroz Amarillo
- 1 cup long grain rice
- 2 cups chicken broth
- 2 teaspoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 1/4 teaspoon salt
Instructions
- 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!
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