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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
Cuisine: Beef
Servings: 2
Author: Vanjo Merano


  • 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


  • 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!


Serving: 2g