Honey Garlic Butter One-Skillet Steak and Rice Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch. Cut the steak into 1-inch bite-sized strips. Mince the garlic and finely chop the onion for the aromatics.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add steak strips in a single layer without overcrowding. Cook each side for 2-3 minutes until browned but not fully cooked. Season with salt and freshly cracked black pepper. Remove the steak from the skillet and set aside.

Lower the heat to medium. Add 1 tablespoon butter to the skillet and melt. Add the chopped onions and sauté until translucent, about 2 minutes. Add minced garlic and cook for another 1 minute until fragrant.

Stir the rinsed rice into the skillet with the sautéed onions and garlic, tossing to coat the rice with butter. Toast the rice for about 2 minutes to enhance its flavor.

Slowly pour in 2 cups of low sodium beef broth and 2 tablespoons of honey. Stir gently to combine, then bring the mixture to a simmer over medium heat.

Return the browned steak strips to the skillet, nestling them on top of the rice. Dot the remaining 2 tablespoons of butter over everything. Cover the skillet with a tight-fitting lid and reduce the heat to low. Let it simmer gently for 15-20 minutes until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid during this time to maintain steam.

Once cooked, fluff the rice with a fork and gently mix the steak into the rice. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley if desired, and serve warm.