If you’re looking for a no-fuss, all-in-one skillet dinner that brings bold flavor and major comfort, this Honey Garlic Butter Steak and Rice Skillet is it. Think tender seared steak, buttery garlic, a touch of sweet honey, and fluffy, savory rice—all made in a single pan. It’s perfect for weeknights when time is short but hunger is real. Whether you’re meal prepping for the week or feeding a hungry family, this dish delivers rich, crave-worthy flavor with minimal cleanup.
Ingredients
For the Steak:
1 lb steak (sirloin, ribeye, or flank), sliced into thin strips
1 tbsp olive oil
Salt and pepper, to taste
For the Honey Garlic Butter Sauce:
1 tbsp butter
3–4 garlic cloves, minced
2 tbsp honey
1 tbsp soy sauce
1/2 tsp chili flakes (optional, for heat)
For the Rice:
1 cup uncooked jasmine or basmati rice
2 1/4 cups beef broth or water
1 tbsp butter
Optional Garnishes:
Chopped green onions or parsley
Sesame seeds
Instructions
Pat the steak dry with paper towels, season with salt and pepper, and slice into strips.
Heat olive oil in a large skillet over medium-high heat. Sear the steak in batches for 1–2 minutes per side until browned but still tender. Remove and set aside.
Reduce the heat to medium and add butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.
Pour in the honey, soy sauce, and chili flakes. Stir well and let it simmer for a minute or two.
Add the uncooked rice and stir to coat in the sauce. Pour in the beef broth and bring everything to a boil.
Cover the skillet, reduce heat to low, and simmer for 15–18 minutes, or until the rice is tender and the liquid is fully absorbed.
Stir in the final tablespoon of butter, return the cooked steak to the skillet, and toss everything together. Cook for another 2–3 minutes to warm through.
Garnish with chopped green onions, parsley, or sesame seeds and serve hot.
Notes
Use a good cut of steak—sirloin or ribeye will give you the most tenderness and flavor
Want it spicy? Add more chili flakes or a dash of sriracha to the sauce
If using pre-cooked or leftover rice, reduce the broth and stir it in after the sauce has thickened
Swap beef broth with chicken broth or veggie broth in a pinch
Let the steak rest for a few minutes before adding it back in—this helps retain juices
FAQs
Can I make this with chicken instead of steak?
Absolutely! Thinly sliced chicken breast or thighs work just as well. Just make sure they’re cooked through before removing from the pan.
What’s the best rice for this recipe?
Jasmine or basmati rice gives the best fluffy texture, but you can also use long-grain white rice. Adjust the liquid slightly if needed.
Can I make this ahead of time?
Yes! It reheats really well. Store it in an airtight container in the fridge for up to 4 days. Add a splash of broth or water when reheating to keep the rice moist.
Can I add vegetables?
Totally. Try tossing in peas, bell peppers, or steamed broccoli during the last few minutes of cooking, or stir in sautéed veggies with the steak.
Is the sauce very sweet?
Not overly. The honey adds balance, but if you prefer it more savory, reduce the honey to 1 tablespoon or add an extra splash of soy sauce.
Honey Garlic Butter Steak and Rice Skillet
If you’re looking for a no-fuss, all-in-one skillet dinner that brings bold flavor and major comfort, this Honey Garlic Butter Steak and Rice Skillet is it. Think tender seared steak, buttery garlic, a touch of sweet honey, and fluffy, savory rice—all made in a single pan. It’s perfect for weeknights when time is short but hunger is real. Whether you’re meal prepping for the week or feeding a hungry family, this dish delivers rich, crave-worthy flavor with minimal cleanup.
- Total Time: 35 minutes
Ingredients
For the Steak:
1 lb steak (sirloin, ribeye, or flank), sliced into thin strips
1 tbsp olive oil
Salt and pepper, to taste
For the Honey Garlic Butter Sauce:
1 tbsp butter
3–4 garlic cloves, minced
2 tbsp honey
1 tbsp soy sauce
1/2 tsp chili flakes (optional, for heat)
For the Rice:
1 cup uncooked jasmine or basmati rice
2 1/4 cups beef broth or water
1 tbsp butter
Optional Garnishes:
Chopped green onions or parsley
Sesame seeds
Instructions
Pat the steak dry with paper towels, season with salt and pepper, and slice into strips.
Heat olive oil in a large skillet over medium-high heat. Sear the steak in batches for 1–2 minutes per side until browned but still tender. Remove and set aside.
Reduce the heat to medium and add butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.
Pour in the honey, soy sauce, and chili flakes. Stir well and let it simmer for a minute or two.
Add the uncooked rice and stir to coat in the sauce. Pour in the beef broth and bring everything to a boil.
Cover the skillet, reduce heat to low, and simmer for 15–18 minutes, or until the rice is tender and the liquid is fully absorbed.
Stir in the final tablespoon of butter, return the cooked steak to the skillet, and toss everything together. Cook for another 2–3 minutes to warm through.
Garnish with chopped green onions, parsley, or sesame seeds and serve hot
Notes
Use a good cut of steak—sirloin or ribeye will give you the most tenderness and flavor
Want it spicy? Add more chili flakes or a dash of sriracha to the sauce
If using pre-cooked or leftover rice, reduce the broth and stir it in after the sauce has thickened
Swap beef broth with chicken broth or veggie broth in a pinch
Let the steak rest for a few minutes before adding it back in—this helps retain juices