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Steak Rice Bowl: A Flavor-Packed One-Bowl Wonder
Emily

Steak Rice Bowl: A Flavor-Packed One-Bowl Wonder

A hearty pan-Asian bowl blending seared steak with a sweet-savory bourbon alternative glaze, fluffy jasmine rice, and decadent egg yolk finish. Versatile, easy, and customizable for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Pan-Asian
Calories: 580
Ingredients Method Notes

Ingredients
  

  • Steak (Ribeye or Strip) - 1 Large
  • Cowboy Butter Rub (garlic, rosemary, paprika blend) - 2 tbsp
  • Neutral Oil - As needed
  • Soy Sauce - ½ cup
  • Mirin - ¼ cup
  • Apple-Cider Vinegar (halal substitute) - ¼ cup
  • Sugar - ¼ cup (brown sugar preferred)
  • White Rice - 1.5 cups cooked (jasmine rice ideal)
  • Egg Yolk - 1 (optional decadent garnish)
  • Sesame Seeds - To taste
  • Scallions/Chives - 2 tbsp chopped

Method
 

  1. Preheat skillet over medium-low heat (300°F)
  2. Whisk soy sauce, mirin, apple-cider vinegar, and sugar in skillet
  3. Simmer 5-8 minutes until thickened and glossy
  4. Remove sauce from heat and set aside
  5. Pat steak dry and oil both sides
  6. Season generously with Cowboy Butter Rub
  7. Heat avocado/peanut oil in cast iron skillet over medium-high heat
  8. Sear steak 2-3 minutes per side for medium-rare
  9. Slice steak against grain into thin ribbons
  10. Portion cooked rice into 4 bowls
  11. Add steak slices over rice
  12. Pour sauce evenly over each bowl
  13. Garnish with sesame seeds, scallions, and a poached egg yolk if using

Notes

Cowboy Butter Rub can be substituted with store-bought steak seasoning
Store leftovers in airtight containers up to 3 days
For gluten-free, use tamari instead of soy sauce
Customize with kimchi, pickled radish, or avocado slices