Garlic Butter Steakhouse Rice Bowls for Two
An Easy Dinner For Two with Delicious Leftovers
When you want a recipe for a restaurant-quality dinner that feels a little special without requiring a lot of fuss, these Garlic Butter Steakhouse Rice Bowls are the answer. Tender steak bites tossed in garlic butter, savory mushrooms, seasoned rice, and crisp greens come together for a meal that tastes like your favorite steakhouse dinner in one easy bowl.
I was away on vacation with our family friends for a week, which meant Mr. Tipsy was left to fend for himself when it came to dinner. As soon as I got home, I wanted to make him something with all of his favorite things.
That would be steak, rice, and some crisp vegetables.
This recipe was one of those meals I completely winged using ingredients I already had on hand. This recipe turned out so good that I knew it needed a spot on the website.
It also fits perfectly into my Recipes for Two series. It makes a great dinner for two with enough leftovers for a lunch or late-night meal the next day.
Affordable Sirloin Steaks At Aldi
One thing I always keep an eye out for at Aldi is their sirloin steaks. They come in what I think is the perfect portion size for one or two people.
This makes them ideal for smaller households and for recipes like this one. I have used them in several recipes on my website over the years.
They are consistently a great value and they always cook up beautifully. This makes it easy to enjoy a steak dinner without spending a fortune at the grocery store.
The Rice Is The Winner
Do not skip the rice in this recipe. The rice is doing a lot more than just filling out the bowl.
The beef broth gives it a full, savory flavor while the butter adds richness and the garlic, onion, and paprika create that classic steakhouse-style taste. As the rice cooks, it absorbs all of those flavors.
This will make every bite delicious enough to eat on its own. Mister literally ate half the pot before I plated.
It is especially good once it soaks up a little of the garlic butter and steak juices from the bowl.
To Make On The Stove
To make the Steakhouse Garlic Butter Rice on the stovetop, melt 3 tablespoons of butter in a medium saucepan over medium heat. If using fresh garlic, add 2 cloves of minced garlic and cook for about 30 seconds until fragrant.
Stir in 2 cups of long-grain white rice and toast for 2 to 3 minutes, stirring frequently. Add 3 cups of beef broth, 1 teaspoon Worcestershire powder, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 tablespoon soy sauce, and ½ teaspoon black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 to 20 minutes or until the liquid is absorbed. Remove from the heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.
For an extra rich and buttery finish, stir in an additional tablespoon of butter just before serving.
Do Not Overcook The Meat
One of the most important steps in this recipe is not overcooking the steak during the initial sear. You are simply looking to develop a beautiful crust on the outside.
You want to leave the center quite rare. Don’t be alarmed if the steaks look undercooked when you remove them from the pan, this is exactly what you want.
The steaks will continue to rest for about 10 minutes before being cut into bite-sized pieces. After cutting, return to the skillet with the garlic butter.
During those final few minutes in the garlic butter, the steak will finish cooking to the perfect doneness. These will then stay tender, juicy, and full of flavor.
If you cook the steaks all the way through during the first sear, they can easily become overcooked once they are added back to the pan.
Keep The Mushrooms Toothsome
When it comes to the mushrooms, I prefer to cook them just until they begin to soften rather than cooking them down completely. Keeping a little bite to the mushrooms gives them a heartier texture that holds its own alongside the steak.
Since the steak is so tender and buttery, I like having that slight firmness from the mushrooms to create a better balance in every bite. They also continue to cook a bit from their residual heat, so there is no need to leave them in the skillet until they are completely soft.
Garlic Butter Steakhouse Rice Bowls for Two Recipe
This has all the flavors of a steakhouse dinner tucked into one bowl: buttery rice, garlicky steak bites, savory mushrooms, and a fresh salad right alongside it. The peppery arugula and crisp cucumber help balance the richness of the steak and garlic butter, making this a meal that feels hearty without being too heavy.
Ingredients
- FOR THE STEAK AND MUSHROOMS:
- 1 1/2 pounds of beef (around 3 small sirloin steaks)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 6 tablespoons butter, divided
- 6 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons soy sauce
- FOR THE STEAKHOUSE RICE (Instant Pot):
- *see the post before the recipe card for stove top instruction
- 2 cups uncooked white rice
- 2 1/4 cups beef broth
- 3 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon of soy sauce
- 2 teaspoons of Worcestershire powder or one tablespoon of liquid if using
- Salt and black pepper, to taste
- FOR SERVING:
- Prepared steakhouse rice
- Arugula
- Spinach
- Garlic vinaigrette
- 1 cucumber, sliced
- Salt and pepper
Instructions
Steak and Mushrooms
- Pat the steaks dry and rub them with the olive oil. Season generously with the salt, pepper, garlic powder, onion powder, paprika, and chili powder. Let the steaks sit at room temperature for about 30 minutes.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil and 1 tablespoon of butter. When hot, sear the steaks on both sides until nicely browned but still quite rare in the center. Remove the steaks from the skillet and let them rest for about 10 minutes.
- Add the mushrooms to the same skillet along with 2 tablespoons of butter. Sauté just until the mushrooms begin to soften but still have some bite. Pour in the soy sauce and use it to scrape up all the flavorful browned bits from the bottom of the pan. Transfer the mushrooms to a bowl and set aside.
- Once the steaks have rested, cut them into bite-sized pieces.
- Add the remaining 3 tablespoons of butter and the minced garlic to the same skillet. Cook over low heat until the butter is melted and the garlic is fragrant.
- Return the steak bites to the skillet and toss them in the garlic butter. Add the juices from the pan as well. Cook for about 2 to 3 minutes, or until the steak reaches your preferred level of doneness. We like ours medium rare.
Steakhouse Rice – Rice Cooker Method
- Rinse the rice until the water runs mostly clear.
- Add the rice, beef broth, butter, garlic powder, onion powder, paprika, salt, and pepper to the instant pot.
- Cook according to the manufacturer's instructions. Once finished, let the rice rest for 5 to 10 minutes, then fluff with a fork.
Assemble the Bowls
- Toss the arugula and spinach with your favorite garlic vinaigrette.
- Divide the rice between bowls. Top with the sautéed mushrooms and garlic butter steak bites. Spoon some of the garlic butter pan drippings over everything.
- Finish with the dressed greens and sliced cucumber. Season the cucumbers lightly with salt and pepper before serving.
*See the post before this recipe card for stovetop rice method.