Ingredients:

  • 2 (6-8 oz / 170-225g) steaks (Ribeye, Sirloin, or New York Strip), about 1-inch thick
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/4 teaspoon smoked paprika (1.25g)
  • 2 tablespoons butter (28g)
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 tablespoon olive oil (15ml)
  • 1 cup long-grain white rice (200g)
  • 2 cloves garlic, minced
  • 2 cups chicken broth (475ml)
  • 1/4 cup chopped fresh parsley (about 10g)
  • 1/4 cup chopped fresh chives (about 10g)
  • Salt and pepper to taste

Instructions:

  1. Pat steaks dry with paper towels. Combine salt, pepper, garlic powder, and smoked paprika in a small bowl. Rub the spice mixture all over the steaks.
  2. Heat olive oil in the saucepan over medium heat. Add rice and garlic, and cook for 1-2 minutes, stirring constantly, until fragrant. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all liquid is absorbed. Fluff with a fork and stir in parsley and chives. Season with salt and pepper to taste.
  3. Heat olive oil in the skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare, adjusting time based on your desired doneness. Use a meat thermometer to check the internal temperature (130-135°F/54-57°C for medium-rare).
  4. Add butter, garlic, and rosemary to the skillet during the last minute of cooking. Tilt the pan and use a spoon to baste the steaks with the melted butter mixture.
  5. Remove steaks from the skillet and place on a cutting board. Let rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak and rice.
  6. Divide the garlic herb rice between two plates. Top with sliced steak. Garnish with extra fresh herbs, if desired.