This steak rice bowl is the perfect dish you’ve dreamed of. Perfectly cooked steak, freshly cooked rice, and a savory umami sauce – it’s truly one of the best combinations in the world. Whether it’s the weekend or a busy weekday, when you need to fill up your energy, trust me, this steak rice bowl will be the ultimate solution.
STEAK RICE BOWL (2 servings)
Ingredients:
- 450g (1 lb) New York strip steak (3.5-cm/1.3-inch thick)
- Kosher salt and black pepper, to taste
- 1/2 yellow onion
- 1-2 green onions, to garnish
- 2-3 tbsp neutral-tasting oil
- 2 cups warm cooked rice, to serve
- Handful of microgreens (or salad), to serve
- 2 raw egg yolks (or poached or soft-boiled eggs), to serve
- Wasabi, to serve
Sauce:
- 5 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1.5 tbsp sugar
- 3 tbsp mirin
- 2 tbsp sake (or dry sherry, water)
Instructions:
PREP STEAK
1. Pat the steak dry with paper towels to remove excess moisture. Season all sides with salt and pepper. Don’t go heavy on the salt; our umami-packed sauce will take care of most of the seasoning.
2. To reverse sear the steak, insert a thermometer into the center of the steak, place it on a cooling rack, and pop it in the oven preheated to 95℃ (200℉).
COOK STEAK
For medium-rare, let the steak cook in the oven until it reaches an internal temperature of 48℃ (118℉). Cooking time can vary depending on the thickness of your steak and its starting temperature, so make sure to keep checking it while it’s cooking.
PREP INGREDIENTS
1. Prep the vegetables: Slice the onion as thinly as possible. Thinly slice the green onions for garnish.
2. Make the sauce: In a small container, combine all the sauce ingredients and mix well.
SEAR STEAK
Once your steak reaches the target temperature, take it out of the oven. Heat 2-3 tablespoons of oil in a pan over medium-high heat until piping hot. Sear the steak for 30 seconds to 1 minute on each side until golden brown. Remove from the pan and let it rest for a few minutes.
COOK ONIONS & SAUCE
1. In the same pan over medium-low heat, saute the onion for 1 minute or until fragrant.
2. Add the sauce and let it simmer for 3 minutes or until it thickens slightly. Once done, separate the onions from the sauce.
ASSEMBLE STEAK RICE BOWL
1. Thinly slice the steak for easy bites. (You can go thicker or even cube the steak if you prefer.)
2. For each serving, start with 1 cup of freshly cooked rice in a bowl. Layer half of the onion on top, followed by half of the steak slices. Drizzle a bit of sauce over the top.
3. Gently place an egg yolk on top of the bowls. (You can substitute with a poached or soft-boiled eggs if you prefer.) Garnish with green onions, a handful of microgreens, and a dab of wasabi for an extra kick. Enjoy!
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NOTES:
- Reverse searing is a great technique for getting excellent results with your steak, especially for cuts that are one inch thick or thicker. It’s really straightforward and easy to do, with consistently great results. However, if you’re short on time, pan-frying the steak is a great alternative.
- The leftover sauce can be stored in the fridge for up to 3 days. Use it to make more steak rice bowls by braising some extra onions in that sauce, or whip up a simple Oyakodon (Japanese chicken and egg rice bowl) or Gyudon (Japanese beef rice bowl).
YOU MAY ALSO LIKE:
- Japanese Potato Salad
- Okonomiyaki (Japanese Savory Pancakes)
- Yakisoba (Japanese Stir-Fried Noodles)
Ingredients
450g (1 lb) New York strip steak (3.5-cm/1.3-inch thick)
Kosher salt and black pepper, to taste
1/2 yellow onion
1-2 green onions, to garnish
2-3 tbsp neutral-tasting oil
2 cups warm cooked rice, to serve
Handful of microgreens (or salad), to serve
2 raw egg yolks (or poached or soft-boiled eggs), to serve
Wasabi, to serve
- Sauce:
5 tbsp soy sauce
1/2 tbsp oyster sauce
1.5 tbsp sugar
3 tbsp mirin
2 tbsp sake (or dry sherry, water)
Directions
- Prep Steak
- Pat the steak dry with paper towels to remove excess moisture. Season all sides with salt and pepper. Don’t go heavy on the salt; our umami-packed sauce will take care of most of the seasoning.
- To reverse sear the steak, insert a thermometer into the center of the steak, place it on a cooling rack, and pop it in the oven preheated to 95℃ (200℉).
- Cook Steak
- For medium-rare, let the steak cook in the oven until it reaches an internal temperature of 48℃ (118℉). Cooking time can vary depending on the thickness of your steak and its starting temperature, so make sure to keep checking it while it’s cooking.
- Prep Ingredients
- Prep the vegetables: Slice the onion as thinly as possible. Thinly slice the green onions for garnish.
- Make the sauce: In a small container, combine all the sauce ingredients and mix well.
- Sear Steak
- Once your steak reaches the target temperature, take it out of the oven. Heat 2-3 tablespoons of oil in a pan over medium-high heat until piping hot. Sear the steak for 30 seconds to 1 minute on each side until golden brown. Remove from the pan and let it rest for a few minutes.
- Cook Onions and Sauce
- In the same pan over medium-low heat, saute the onion for 1 minute or until fragrant. Add the sauce and let it simmer for 3 minutes or until it thickens slightly. Once done, separate the onions from the sauce.
- Assemble
- Thinly slice the steak for easy bites. (You can go thicker or even cube the steak if you prefer.)
- For each serving, start with 1 cup of freshly cooked rice in a bowl. Layer half of the onion on top, followed by half of the steak slices. Drizzle a bit of sauce over the top.
- Gently place an egg yolk on top of the bowls. (You can substitute with a poached or soft-boiled eggs if you prefer.) Garnish with green onions, a handful of microgreens, and a dab of wasabi for an extra kick. Enjoy!
