Indulge in a culinary journey to Latin America with our mouthwatering Grilled Rib Eye Steak paired with vibrant Arroz Amarillo! This dish promises to tantalize your taste buds, combining the rich flavors of perfectly seared rib eye with the aromatic allure of saffron-infused yellow rice. In just 40 minutes, you can impress your family or guests with a restaurant-quality meal that’s easy to prepare at home. Ready to elevate your dinner game? Let’s dive into this delicious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Latin
Serves: 2 servings
Ingredients
- 2 rib eye steaks
- 1 cup arroz amarillo (yellow rice)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Remove rib eye steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking and better flavor development.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear and beautiful crust.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- For the arroz amarillo, heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, approximately 1-2 minutes.
- Add rice to the pan, stirring to coat grains with oil. Sprinkle turmeric and stir to distribute evenly, creating the characteristic yellow color.
- Add appropriate amount of water according to rice package instructions, typically 2 cups water for 1 cup rice. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
- Preheat grill or grill pan to high heat, around 450-500°F for perfect steak searing.
- Place steaks on hot grill, cooking 4-5 minutes per side for medium-rare, or adjust time based on thickness and desired doneness.
- Use tongs to flip steaks, avoiding piercing the meat to retain juices. Check internal temperature with meat thermometer: 130-135°F for medium-rare.
- Once cooked, remove steaks and let rest on a cutting board for 5-7 minutes, allowing juices to redistribute.
- Fluff rice with a fork and plate alongside the rested steak. Garnish with fresh chopped cilantro.
- Slice steaks against the grain and serve hot, enjoying the perfectly grilled rib eye with aromatic yellow rice.
Tips
- Bring the Steaks to Room Temperature: For optimal flavor and tenderness, remove the rib eye steaks from the refrigerator 30 minutes before cooking. This allows them to cook evenly.
- Pat Dry for Perfect Searing: Make sure to pat the steaks dry with paper towels before seasoning. This step is crucial for achieving that beautiful crust when grilling.
- Generous Seasoning: Don’t be shy with the salt and pepper! Season both sides of the steaks generously, pressing the seasoning into the meat to enhance the flavor.
- Sauté Garlic for Flavor: When cooking the arroz amarillo, sauté the minced garlic in olive oil until fragrant. This adds a depth of flavor to the rice.
- Don’t Rush the Rice: Follow the rice package instructions for water measurements and cooking times. Allowing it to simmer undisturbed ensures fluffy, perfectly cooked rice.
- High Heat for Grilling: Preheat your grill or grill pan to high heat (450-500°F) for that perfect sear on the steaks. A hot grill locks in juices and creates a delicious crust.
- Use a Meat Thermometer: To achieve your desired doneness, use a meat thermometer. For medium-rare, look for an internal temperature of 130-135°F.
- Let the Steaks Rest: After grilling, let the steaks rest for 5-7 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful bite.
- Garnish for Presentation: Don’t forget to garnish your dish with fresh chopped cilantro. It adds a pop of color and a fresh flavor that complements the meal beautifully.
- Slice Against the Grain: When serving, slice the steaks against the grain for maximum tenderness. This simple technique makes a big difference in texture!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 45g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 130mg
