Name: Garlic Onion Seared Steak Rice Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 pounds steak, patted dry and brought to room temperature; 1 1/2 cups uncooked white rice; 3 cups water; 3 teaspoons salt, divided; 2 teaspoons black pepper, divided; 2 tablespoons garlic powder, divided; 2 tablespoons onion powder, divided; 1 teaspoon ground mustard

Description

Thick steak slices seasoned generously with garlic powder, onion powder, salt, and pepper are pan-seared to juicy perfection and served sliced over steamed white rice tossed with extra spices. The contrast of crispy steak edges and fluffy rice makes it special and satisfying. Approximately 25 minutes cook time using basic pantry staples.

Cultural Background

This dish draws from modern American fusion cuisine where pan-seared steak meets steamed rice bowls popular in Asian traditions. Rice has been a staple in East Asian cooking for thousands of years, often paired with proteins in simple one-bowl meals, while searing techniques for beef originate from European and American steakhouse methods emphasizing high-heat crust formation. Ground mustard adds a subtle tang reminiscent of classic American steak rubs, creating a satisfying weeknight dinner that blends pantry simplicity with global influences.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1 1/2 pounds steak, patted dry and brought to room temperature
1 1/2 cups uncooked white rice
3 cups water
3 teaspoons salt, divided
2 teaspoons black pepper, divided
2 tablespoons garlic powder, divided
2 tablespoons onion powder, divided
1 teaspoon ground mustard

Instructions

Rinse the rice under cold water until the water runs clear, then combine with 3 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-18 minutes until the water is absorbed and rice is tender and fluffy. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, mix 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon ground mustard in a small bowl to create the seasoning blend.
Generously rub the seasoning blend all over the steak on both sides, pressing it in firmly for even coverage and flavor adhesion.
Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 2-3 minutes. Add the steak and sear without moving for 4-5 minutes until a deep brown crust forms on the bottom.
Flip the steak and sear the second side for another 4-5 minutes for medium-rare (internal temperature 130-135°F), adjusting time slightly for desired doneness; the edges should be crispy and caramelized.
Remove the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Meanwhile, fluff the cooked rice and toss it with the remaining 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder until evenly spiced.
Slice the rested steak thinly against the grain into bite-sized pieces, then divide the spiced rice among 4 bowls and top each with sliced steak, arranging for visual appeal with some crispy edges visible.

Tips

- Pat the steak very dry before seasoning to achieve the best sear and crispy edges without steaming.
- Avoid overcrowding the pan or moving the steak too soon during searing, as this prevents proper crust formation and can lead to uneven cooking.
- If ground mustard is unavailable, increase onion powder slightly for similar savory depth, or use any steak-friendly pantry spice on hand.

Nutrition

Calories: 550
Protein: 42g
Carbs: 45g
Fat: 18g