Big Steak Sizzling Hot Plate (Printer-Friendly Version)
Thick ribeye seared on a hot plate with garlic butter, corn, and peppery sauce for rich, bold flavors.
# Required Ingredients:
→ Protein
01 -
450 grams ribeye or sirloin steak, thick cut
→ Carbohydrates
02 -
360 grams cooked steamed rice
→ Dairy
03 -
30 grams unsalted butter
→ Vegetables
04 -
2 cloves garlic, minced
05 -
80 grams corn kernels
06 -
10 grams green onions, chopped
07 -
30 grams onion, diced
→ Sauces & Seasonings
08 -
30 milliliters soy sauce
09 -
15 milliliters oyster sauce (optional)
10 -
15 milliliters honey or maple syrup
11 -
5 milliliters sesame oil
12 -
5 grams freshly ground black pepper
# Step-by-Step Instructions:
01 -
Heat a cast-iron skillet or hot plate over high heat until nearly smoking to achieve a sizzling effect.
02 -
Pat the ribeye steak dry, then season both sides generously with salt and freshly ground black pepper.
03 -
Place the steak onto the hot skillet and sear without moving for 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes or until it reaches your preferred doneness.
04 -
Push the steak to one side of the skillet. Add butter, minced garlic, diced onions, and corn kernels to the exposed hot surface. Stir gently until aromatic and vegetables are slightly softened.
05 -
Add the cooked rice beside the steak and vegetables, then drizzle the prepared sauce composed of soy sauce, oyster sauce, honey, sesame oil, and black pepper over the rice. Mix swiftly to coat evenly while maintaining the sizzling temperature.
06 -
Serve immediately while sizzling. Slice the steak into bite-sized pieces and mix with the rice and vegetables to enjoy the full flavor combination.
# Handy Cooking Tips:
01 -
Use day-old rice for better texture and to prevent clumping. Preheating the pan sufficiently is essential for creating a golden crust on the steak.
02 -
Allow thick steaks to rest a few minutes before slicing to retain juices.
03 -
Optional additions such as a fried egg or extra butter can elevate the flavor experience.