Grilled Rib Eye Steak with Arroz Amarillo

Method9 steps

1. 1

   Step 1: Heat the 2 tsp olive oil in a cooking pot over medium heat.

   Uses 2 tsp olive oil

2. 2

   Step 2: Add the 1 cup dry long-grain rice and sauté in the hot oil for 30 seconds, stirring.

   Sauté dry rice · 1 minUses Hot olive oil · 1 cup dry long-grain rice

3. 3

   Step 3: Stir in the 1 tsp turmeric, 1 tsp smoked paprika and separate 1/4 tsp rice salt until the grains are evenly coated.

   Uses Oil-coated long-grain rice · 1 tsp turmeric powder · 1 tsp smoked paprika · 1/4 tsp salt

4. 4

   Step 4: Pour in the 2 cups chicken broth and bring to a boil. Cover and cook over medium heat for 9–11 minutes, maintaining a controlled simmer rather than a violent boil.

   First covered rice cooking · 11 minUses Seasoned uncooked yellow rice · 2 cups chicken broth

5. 5

   Step 5: Lower the covered rice pot to low heat and continue cooking for 20–25 minutes, until the rice is tender and has absorbed the liquid. Set the cooked yellow rice aside, covered.

   Finish rice over low heat · 25 minUses Partly cooked rice and chicken broth

6. 6

   Step 6: Combine the steak-rub 1 1/2 tsp salt, 1/2 tsp cracked peppercorns and 1/2 tsp garlic powder; add the optional 1/4 tsp cayenne only if desired. Rub evenly over both 8 oz rib-eye steaks and leave for 8–12 minutes.

   Let steak rub stand · 12 minUses 1 1/2 tsp salt · 1/2 tsp cracked peppercorns · 1/2 tsp garlic powder · 1/4 tsp cayenne pepper powder, optional · 2 rib-eye steaks, 8 oz each

7. 7

   Step 7: Grill the rubbed steaks for about 5–6 minutes per side as a guide, adjusting for their thickness and grill heat. Check the center temperature and continue if needed; the standard intact-steak cooking endpoint is 145 F (63 C) before resting.

   Uses Rubbed raw rib-eye steaks

8. 8

   Step 8: Remove the cooked steaks from the grill and rest for 10 minutes before serving.

   Rest grilled steaks · 10 minUses Cooked grilled rib-eye steaks

9. 9

   Step 9: Fluff and divide the arroz amarillo between two plates. Add one rested steak to each plate and serve.

   Uses Cooked arroz amarillo · Rested grilled rib-eye steaks