Sizzling Ribeye Steaks with Velvety Queso Rice

$- 2 ribeye steaks (approximately 1 inch thick) - Salt and freshly cracked black pepper to taste - 2 tablespoons extra-virgin olive oil - 1 cup long-grain rice - 2 cups low-sodium chicken broth - 1 cup queso cheese (or a Mexican cheese blend) - 1/2 cup corn kernels (fresh or frozen) - 1/4 cup diced jalapeños (fresh or pickled) - 2 tablespoons freshly chopped cilantro - Lime wedges, for serving {{ingredient_image_2}} Start by patting the ribeye steaks dry with paper towels. This step helps to get a nice brown crust. Season both sides with salt and freshly cracked black pepper. Let the steaks sit at room temperature for 15-20 minutes. This resting time lets the salt soak in and boosts flavor. In a medium saucepan, pour in the low-sodium chicken broth and bring it to a gentle boil. Add 1 cup of long-grain rice and 1/2 cup of corn kernels. Stir briefly, then cover and reduce the heat to a simmer. Cook for about 15-18 minutes, until the rice absorbs all the liquid and is tender. While the rice cooks, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned ribeye steaks. Sear them for about 4-5 minutes without moving them. This forms a rich, brown crust. Gently flip the steaks using tongs and cook for another 3-4 minutes for medium-rare. Adjust the time if you want it more or less cooked. Once done, take the steaks out and let them rest for 5 minutes. While they rest, stir in 1 cup of queso cheese and 1/4 cup of diced jalapeños into the rice. Fluff the rice with a fork. Serve the queso rice on plates, slice the steaks against the grain, and place them on top. Garnish with chopped cilantro and lime wedges. Enjoy this tasty meal! To season your ribeye steak, start by patting it dry. This helps the salt stick. Use enough salt and cracked black pepper on both sides. Let the steak sit at room temperature for 15-20 minutes. This step helps the flavor sink in and enhances the taste. For great rice, use low-sodium chicken broth. This adds flavor without being too salty. Bring the broth to a gentle boil before adding the rice and corn. Cover the pot and lower the heat to simmer. Let it cook for 15-18 minutes. Check that all the liquid is absorbed and the rice is tender. After cooking, let the steak rest on a cutting board for about 5 minutes. This resting time allows the juices to redistribute, making every bite juicy and flavorful. Don’t skip this step; it makes a big difference! To boost the flavor of your queso rice, add diced jalapeños. They bring a nice kick. Fresh cilantro adds brightness and color. You can also squeeze lime juice over the dish for a zesty touch. These extras make the meal stand out and taste amazing! Pro Tips Rest the Steaks: Letting the steaks rest after cooking allows the juices to redistribute, ensuring each bite is tender and juicy. Use a Meat Thermometer: For perfectly cooked steaks, use a meat thermometer. Aim for an internal temperature of 130°F (54°C) for medium-rare. Fluff the Rice: After incorporating the queso, fluff the rice gently with a fork to keep it light and prevent clumping. Add Extra Flavor: For an added kick, consider marinating the steaks for a few hours in a mixture of lime juice, garlic, and spices before cooking. {{image_4}} You can swap ribeye for other cuts. Flank steak or sirloin works well. These cuts are leaner but still flavorful. Tenderloin is another option. It is softer but may lack some beefy flavor. Just make sure to adjust cooking times based on thickness. A thicker cut needs more time to cook. If queso cheese is not available, try other cheeses. A Mexican cheese blend melts well and adds flavor. Monterey Jack gives a nice creaminess too. You can also use cheddar for a sharper taste. Vegan cheese options are great for plant-based diets. Check for melting qualities to ensure a creamy finish. You can easily adjust the spice in this dish. For a milder flavor, skip the jalapeños or use less. Try bell peppers instead for a sweet crunch. If you like heat, add more jalapeños or use fresh chili peppers. You can even sprinkle some cayenne or chili powder into the rice. Taste as you go for the best balance. To store leftover steak, cool it first. Wrap the steak in plastic wrap or foil. Place it in an airtight container. This helps keep it fresh. Store the container in the fridge. It will last for about 3 to 4 days. If you want to keep it longer, consider freezing it. Just wrap it well to prevent freezer burn. For queso rice, let it cool down too. Place it in a separate airtight container. This helps keep the rice creamy. You can store it in the fridge for about 3 to 5 days. If you have extra portions, freeze them. Just make sure to use freezer-safe containers. When reheating steak, use low heat. This keeps it juicy. You can use a skillet or the oven. Heat it just until warm. For queso rice, add a splash of water. This helps restore the creamy texture. Heat it in the microwave or on the stove. Stir well to mix in the water. Enjoy your flavorful meal again! You can check the steak's doneness by using a meat thermometer. The ideal temperature for medium-rare is 130-135°F. Press the steak gently with your finger. If it feels soft but springs back, it is likely medium-rare. Yes, you can use other types of rice. Brown rice or jasmine rice works well too. Just adjust the cooking time and liquid amounts as needed. Brown rice takes longer to cook, so plan for an extra 10-15 minutes. Many sides go well with this dish. You could try a fresh salad, grilled vegetables, or roasted potatoes. A simple corn salad would also complement the queso rice nicely. You can store leftovers in the fridge for up to 3 days. Make sure to keep them in an airtight container. Reheat gently in the microwave or on the stove to maintain flavor and texture. This blog post covered all you need for a delicious meal. We explored the key ingredients for seared steak and queso rice. You learned step-by-step instructions for cooking them perfectly. Useful tips helped you season the steak and cook the rice just right. We even looked at variations to personalize your dish. Don't forget to store any leftovers safely for later. With this knowledge, you can create a great meal. Enjoy your cooking and impress your family and friends!$

Sizzling Ribeye Steaks with Velvety Queso Rice

A delicious dish featuring perfectly seared ribeye steaks served over creamy queso rice, garnished with fresh cilantro and lime.

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Course Main Course

Cuisine American

Servings 2

Calories 700 kcal

Ingredients

2 pieces ribeye steaks (approximately 1 inch thick)
to taste Salt and freshly cracked black pepper
2 tablespoons extra-virgin olive oil
1 cup long-grain rice
2 cups low-sodium chicken broth
1 cup queso cheese (or a Mexican cheese blend)
1 2 corn kernels (fresh or frozen)
1 4 diced jalapeños (fresh or pickled)
2 tablespoons freshly chopped cilantro
as needed Lime wedges, for serving

Instructions

Begin by patting the ribeye steaks dry using paper towels. Generously season both sides of the steaks with salt and freshly cracked black pepper. Allow the steaks to rest at room temperature for 15-20 minutes.
In a medium saucepan, pour in the low-sodium chicken broth and bring it to a gentle boil. Add the long-grain rice along with the corn kernels, stirring briefly to combine. Cover the saucepan, lower the heat to a simmer, and let cook for about 15-18 minutes until the rice is tender and the liquid has been fully absorbed.
After the rice has finished cooking, remove the saucepan from the heat. Stir in the queso cheese and diced jalapeños, mixing thoroughly until the cheese melts into a creamy consistency. Fluff the rice gently with a fork, then cover it to keep warm.
Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned ribeye steaks to the skillet. Sear the steaks for roughly 4-5 minutes on one side.
Gently flip the steaks using tongs and cook for another 3-4 minutes for a medium-rare finish. Once cooked, remove the steaks from the skillet and allow them to rest on a cutting board for about 5 minutes.
While the steaks rest, divide the queso rice between two plates, creating a bed for the steak. Slice the rested ribeye steaks against the grain and arrange them atop the rice. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Notes

Serve this vibrant dish on a large platter for an appealing presentation.

Keyword queso rice, ribeye, steak