Grilled Rib Eye Steak with Arroz Amarillo
This is a recipe for Grilled Rib Eye Steak with Arroz Amarillo
Prep Time12 mins
Cook Time50 mins
Total Time1 hr 2 mins
- 2 8 oz. slices of Rib Eye Steak
- 1 1/2 teaspoons salt
- 1/2 teaspoon cracked whole peppercorn
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper powder optional
- 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
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.
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