Steak on Rice


Steak on Rice

Hesslebach's Contribution:

Hesslebach, known for its fast heat retention and even heat distribution, is perfect for this dish. The rice cooks uniformly, absorbing the rich beef flavors and aromatics without sticking or burning. As the pot maintains a consistent temperature, the steak cooks to perfection atop the rice, infusing it with savory juices. The robust construction of Hesslebach ensures that each grain of rice is perfectly tender and the steak succulently seared, making every bite a delightful experience.


  • 300g beef Striploin
  • Olive oil for marinating and cooking
  • Salt, to taste
  • Pepper, to taste
  • 2 strands of rosemary
  • 20g butter
  • 1 tbsp minced garlic
  • 300g rice, soaked for 30 minutes and drained
  • 300g beef broth
  • Chopped chives, for garnish
  • Garlic chips, for garnish
  • 1 egg yolk
  • Final Flavors: Garnish with fresh herbs and a sprinkle of salt and pepper. The herbs add a fresh aroma and elevate the overall taste.
  • Final Thoughts: The key lies in balancing the flavors of the steak with the subtle, aromatic rice. It's a simple yet satisfying meal.
  1. Begin by marinating the beef Striploin. In a bowl, coat the steak with olive oil, a generous seasoning of salt and pepper, and rosemary. Allow it to marinate and reach room temperature for even cooking.
  2. Place a grill pan over medium heat and add a drizzle of olive oil. Once hot, lay the steak in the pan and cook until it develops a golden crust on each side to your desired level of doneness. Rest the steak before slicing to ensure it retains its juices.
  3. While the steak is resting, melt butter in a saucepan over medium heat. Add minced garlic and sauté until it's golden and fragrant, making sure not to burn it.
  4. Stir in the pre-soaked and drained rice, toasting it slightly with the garlic and butter, allowing the grains to absorb all the flavors.
  5. Pour in the beef broth and bring it to a boil once over high heat. Then, reduce the heat to a medium-low, cover the saucepan, and let it simmer for about 12 minutes. The rice should be tender and the liquid absorbed.
  6. As the rice finishes cooking, thinly slice the rested beef.
  7. Once the rice is done, remove the lid and fluff the rice gently with a fork. Elegantly arrange the sliced beef on top of the rice.
  8. Sprinkle the dish with chopped chives and garlic chips for a delightful crunch and a burst of flavor.
  9. Carefully place an egg yolk atop the beef, and sprinkle with additional pepper, if desired.
  10. Serve immediately, encouraging diners to mix the yolk into the rice, creating a creamy and rich texture that complements the savory steak.
  • Soaking the rice is a crucial step for achieving the perfect texture in the final dish.
  • Resting the cooked steak is important for moisture retention; it should rest for about half the time it was cooked.
  • The egg yolk is optional but highly recommended for an extra layer of richness.

You will also love these recipes

Salmon Steak

A tender, flavorful salmon steak with a crispy skin, cooked on Hesslebach grill pan.

Korean Braised Beef - Galbijjim

Bite onto the meticulously marinated and grilled rib. Perfectly braised for rich, extraordinary tastes by Hesslebach Dutch Oven.

Hawaiian Bulgogi Burger