Honey Garlic Butter Steak and Rice Skillet: A Flavorful One-Pan Meal

Ingredients

Main Ingredients

• 1 lb (450 g) sirloin steak, cut into 1‑inch cubes
• 1 cup jasmine rice, rinsed
• 2 cups low‑sodium beef broth
• 1 medium yellow onion, diced
• ½ cup frozen peas, thawed

Sauce/Marinade

• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon soy sauce (or tamari for gluten‑free)

Seasonings & Garnish

• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon red‑pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped

Instructions

Searing & Building the Base

1. Heat the Skillet. Place a large, oven‑safe skillet over medium‑high heat for 3 minutes. Add 1 ½ tablespoons butter; once melted and foamy, it’s ready for the steak.
2. Sear the Steak. Working in batches, add the steak cubes, spreading them out so they don’t touch. Cook 3–4 minutes without moving, then flip and sear another 3 minutes. The goal is a deep golden‑brown crust; this caramelization adds depth to the final sauce.
3. Remove & Set Aside. Transfer the browned steak to a plate and keep warm. Leaving the fond (brown bits) in the pan is essential for flavor later.

Cooking the Rice & Vegetables

1. Toast the Rice. Add the rinsed jasmine rice to the skillet, stirring to coat each grain with the honey‑garlic glaze. Toast for 1 minute; this enhances the nutty flavor and prevents sogginess.
2. Introduce Broth & Veggies. Pour in the remaining beef broth, then scatter the diced onion and peas over the rice. Stir gently, bring to a gentle boil, then cover.
3. Oven Finish. Transfer the covered skillet to a preheated 375°F (190°C) oven. Bake for 12–15 minutes, or until the rice is tender and the liquid is fully absorbed.