Juicy grilled rib eye with yellow rice makes a simple but festive Filipino-style steak plate with warm spices and chicken broth.
1 hour 2 minutes · Serves 2
Ingredients for Grilled Rib Eye Steak with Arroz Amarillo
2 rib eye steaks, 8 oz each
1 1/2 teaspoons salt, for steak rub
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, for rice
How to cook Grilled Rib Eye Steak with Arroz Amarillo
1.For the arroz amarillo, heat the olive oil in a pot over medium heat, add the long grain rice, and saute for 30 seconds.
2.Stir in the turmeric, smoked paprika, and 1/4 teaspoon salt until the rice is evenly coated, then pour in the chicken broth.
3.Bring to a boil, cover, and cook over medium heat for 9 to 11 minutes; lower the heat and continue cooking for 20 to 25 minutes, until the rice has absorbed the liquid.
4.Mix the steak rub ingredients: 1 1/2 teaspoons salt, cracked peppercorn, garlic powder, and cayenne if using.
5.Rub the seasoning over both steaks and let them stand for 8 to 12 minutes while the grill heats.
6.Grill the steaks for 5 to 6 minutes per side for medium-rare, or longer for a more cooked center.
7.Rest the steaks for 10 minutes before serving with the arroz amarillo.
