Grilled Rib Eye Steak with Arroz Amarillo
This is a recipe for Grilled Rib Eye Steak with Arroz Amarillo
- Prep time
- 12 min
- Cook time
- 50 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Prepare the Arroz Amarillo by heating olive oil in a pot.
- 2
Add the long grain rice. Saute for 30 seconds.
- 3
Add turmeric powder, paprika, and salt. Stir until all ingredients are well blended.
- 4
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.
- 5
Prepare the simple steak rub by combining the rub ingredients. Rub all over the steaks. Let it stay for 8 to 12 minutes.
- 6
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.
- 7
Remove the steak from the grill. let it rest for 10 minutes.
- 8
Arrange Arroz Amarillo in a serving plate. Serve.
- 9
Share and enjoy!