Big Steak Sizzling Hot Plate

This Big Steak Pepper Lunch recipe lets you bring the excitement of sizzling hot-plate steak right into your kitchen. Thick ribeye seared to perfection, melting butter, garlicky rice, and sweet corn come together for a hands-on dining experience that never gets old. The bold flavors and interactive cooking turn a simple meal into a fun, restaurant-style feast you control.

I first tried this during a weekend cookout and now it’s a go-to for special family dinners. Everyone loves mixing the sizzling rice and steak just the way they like it.

Ingredients

• One pound ribeye steak: known for marbling that keeps meat juicy and tender. Choose fresh cuts with good fat distribution
• Two cups cooked rice: to soak up all the buttery, savory juices. Day-old rice works best for texture
• Two tablespoons butter: gives that luscious richness and helps create a fragrant base
• Two cloves minced garlic: that infuse the dish with deep, savory aroma
• Two tablespoons soy sauce: adds salty umami that is classic and comforting
• One tablespoon oyster sauce: optional but highly recommended for sweet complexity
• One teaspoon freshly ground black pepper: for that sharp and peppery kick
• One tablespoon sesame oil: adds a subtle nuttiness that lifts the flavors
• Half cup corn kernels: provides a sweet pop that contrasts well with savory elements
• Two tablespoons chopped green onions: for freshness and a mild bite on top

Step-by-Step Instructions

Sear the Steak:

Heat your cast-iron skillet until it is nearly smoking hot for the best crust. Pat the ribeye dry and season both sides with salt and black pepper. Place it in the hot skillet without moving for about three minutes. Flip and cook the other side for another two to three minutes depending on your preferred doneness. Remove and let it rest briefly to seal in juices.

Cook the Garlic and Rice:

In the same skillet push the steak to one side. Add butter and minced garlic letting it melt and sizzle until aromatic. Spread the cooked rice evenly around the steak in the pan, letting it crisp slightly from the heat while absorbing buttery flavor.

Add Corn and Green Onions:

Scatter corn kernels and green onions over the rice and garlic. Stir gently to mix and warm through without mashing. Their sweetness and sharpness complement the richness perfectly.

Make and Drizzle the Sauce:

Mix soy sauce, oyster sauce, black pepper, and sesame oil in a small bowl. Drizzle this evenly over the rice and steak while everything sizzles hot. Stir gently to combine flavors without losing the sear on the steak.

Serve Immediately:

Slice the rested steak into bite-sized pieces. Mix the steak, rice, corn, and garlic all together right on the hot plate or transfer to serving plates. Enjoy while everything is piping hot, aromatic, and bursting with flavor.

Bookmark

My favorite ingredient is the butter melting over the ribeye. It creates an irresistible aroma that fills the room and turns every bite into pure comfort. Sharing this meal always brings back memories of family crowds gathered around the table, enjoying the sizzling sounds and teasing each other to try the perfect bite.

Storage Tips

Store leftovers in an airtight container in the refrigerator. Use within two days for best flavor and texture. Reheat gently in a skillet over medium heat to regain that crispy rice and warm steak without drying out. Avoid microwaving as it tends to make the rice mushy and steak rubbery.

Ingredient Substitutions

If ribeye is not available, sirloin or striploin steaks work well with slightly less marbling. Adjust cooking time to keep tenderness. For a vegetarian option, replace steak with thick mushroom slices or firm tofu seasoned and seared the same way. Oyster sauce can be replaced by vegetarian stir-fry sauce or hoisin for a different but delightful taste.

Serving Suggestions

Serve the Big Steak Pepper Lunch with a perfectly fried egg on top to add richness and a creamy yolk that blends into the rice and sauce. A side of simple steamed vegetables or a light salad balances the hearty main. For an extra splash of heat, offer chili paste or fresh sliced chili on the table.

Cultural Context

Pepper Lunch started in Japan promoting an interactive dining style where guests cook their own food on sizzling hot plates. It combines teppanyaki grilling techniques with quick service and bold flavors. The Big Steak version puts a premium twist on the classic sliced beef pepper rice by featuring a whole steak, turning it into a more indulgent, protein-packed experience that appeals globally.

Pro Tips

Make sure your skillet is smoking hot before adding steak for the best sear and crust. Use day-old rice for that desirable crispy texture and to prevent clumping. Don’t rush stirring once you add the sauce; toss gently to keep the crispiness while coating everything.

Common Recipe Questions

→ What cut works best for this dish?

Ribeye is ideal for its marbling and tenderness; sirloin, striploin, or flank steak can work well with adjustments in cooking time.

→ Can I use a regular pan instead of a hot plate?

Yes, a well-heated cast-iron skillet replicates the hot plate’s sizzle and retains heat needed for that perfect crust.

→ How do I ensure the steak sears properly?

Preheat your pan until nearly smoking hot, avoid overcrowding, and let the steak cook undisturbed for 2–3 minutes per side to develop a golden crust.

→ Are there vegetarian options?

Yes, mushrooms, tofu, or seitan can replace steak, offering a similar sizzling and flavorful experience on the hot plate.

→ What’s the best way to reheat leftovers?

Reheat gently in a skillet over medium heat to crisp the rice and warm the steak without making it soggy, rather than using a microwave.

→ Can I customize the sauce?

Absolutely. You can add chili flakes for heat, swap honey for brown sugar for sweetness, or try a splash of lemon for brightness.