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- 2 ribeye steaks (about 1 inch thick) - Salt and black pepper to taste - 2 tablespoons olive oil - 1 cup long-grain rice - 2 cups chicken broth - 1 cup queso cheese (or Mexican cheese blend) - 1/2 cup corn kernels (fresh or frozen) - 1/4 cup diced jalapeños (fresh or pickled) - 2 tablespoons chopped fresh cilantro - Lime wedges for serving The ribeye steaks are key. They are juicy and tender. Season them well with salt and black pepper. This adds great flavor. The olive oil helps to sear the steaks nicely. For the queso rice, use long-grain rice. It cooks well and gives a nice texture. Chicken broth adds flavor to the rice. Queso cheese makes it creamy and cheesy. Add corn for sweetness and jalapeños for heat. Garnishes like cilantro and lime add freshness. They make the dish pop visually and tastefully. Enjoy these ingredients while cooking. They make the meal special! {{ingredient_image_1}} Start by drying the ribeye steaks with paper towels. This helps the crust form better. Season both sides with salt and black pepper. Use enough to coat them well. Let the steaks rest for about 15-20 minutes. This allows the flavors to soak in. In a medium saucepan, pour in the chicken broth and bring it to a boil. Add the long-grain rice and corn kernels. Give it a quick stir. Then, lower the heat to a simmer. Cover the pot and let it cook for 15-18 minutes. The rice should be tender and the liquid absorbed. Once the rice is ready, take it off the heat. Stir in the queso cheese and diced jalapeños. Mix well until the cheese melts. Fluff the rice with a fork. Cover it again to keep it warm. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Wait until the oil shimmers. Carefully add the seasoned steaks to the pan. Sear them for 4-5 minutes on one side. Look for a nice brown crust to form. Flip the steaks over and cook for another 3-4 minutes for medium-rare. Adjust the time if you want it more well-done. Once done, remove the steaks from the skillet. Let them rest for about 5 minutes before slicing. To serve, divide the cheesy queso rice between two plates. Slice the rested steak and place it on top of the rice. This adds height and looks great. Garnish with chopped cilantro. Serve with lime wedges on the side for a fresh burst of flavor. To get a great sear on your steak, start with dry meat. Pat the ribeyes with paper towels. This removes moisture, helping to form a crust. Season both sides with salt and black pepper. Let the steaks rest at room temperature for 15-20 minutes. This allows the seasoning to soak in. Heat olive oil in a skillet over medium-high heat. When the oil shimmers, add your steaks. Sear for 4-5 minutes on one side. Flip them and cook for another 3-4 minutes for medium-rare. Always let the steak rest for 5 minutes after cooking. This helps the juices stay inside. For tasty queso rice, use chicken broth instead of water. It adds depth to the flavor. When the rice simmers, add corn kernels. They give a nice sweetness and texture. Once the rice is done, stir in the queso cheese. Mix well until the cheese melts. Add diced jalapeños for a little heat. Fresh cilantro adds a burst of flavor at the end. You can also try lime juice for extra zest. To serve, divide the queso rice on two plates. Slice the rested steak and place it on top. This creates a nice height. Use fresh cilantro as a garnish to add color. A lime wedge on the side gives a fresh look. For a fun twist, arrange the rice in a ring with the steak in the center. This makes the dish look fancy and inviting. Pro Tips Rest Your Steaks: Letting the steaks rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful bite. Choose the Right Cheese: For a creamier texture, opt for a high-quality queso cheese or a Mexican cheese blend that melts easily. Adjust Spice Level: If you prefer a milder dish, reduce the amount of jalapeños or use milder varieties to suit your taste. Perfectly Cooked Rice: Avoid lifting the lid while the rice cooks to ensure it steams properly and results in fluffy grains. {{image_2}} You can use different cuts for this dish. Ribeye is rich and juicy, but other cuts work well too. Consider sirloin or flank steak for a leaner option. Filet mignon offers tenderness and a buttery taste. Each cut changes the flavor and texture, so choose what you like best. Queso cheese adds creaminess, but feel free to switch it up. Cheddar brings a sharp taste, while Monterey Jack melts beautifully. For a spicy kick, try pepper jack cheese. If you want a dairy-free option, nutritional yeast can give a cheesy flavor without the dairy. Boost the nutrition by adding veggies or proteins. Bell peppers and zucchini add color and crunch. You can stir in black beans for extra protein and fiber. For a heartier meal, grilled chicken or shrimp pairs well with the queso rice. Customize it to match your preferences! To store leftover steak, let it cool first. Wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. Frozen steak can last for up to three months. Just make sure to label it with the date. For queso rice, let it cool down too. Transfer the rice to an airtight container. It can stay in the fridge for four days. If you want to freeze it, use a freezer-safe container. Queso rice can be frozen for up to two months. When storing, remember to separate the rice into smaller portions for easier reheating. To reheat steak, use a skillet over low heat. Add a splash of broth or water to keep it moist. Heat until warm, about 5-7 minutes. For queso rice, microwave it in a bowl. Add a few drops of water to keep it from drying out. Heat for about 1-2 minutes, stirring halfway through. You can also reheat it on the stove, adding a little broth for moisture. Enjoy your meal again as if it were fresh! The best way to season steak is simple. Use salt and black pepper. Generously sprinkle it on both sides. Let the steak sit for 15-20 minutes. This helps the flavor soak in. I often use kosher salt. It gives a nice crunch and flavor. You can also add garlic powder or onion powder for extra taste. Yes, you can use brown rice instead of white rice. Brown rice is healthier and has more fiber. However, it takes longer to cook. You will need about 45-50 minutes instead of 15-18 minutes. Make sure to adjust the water or broth ratio as well. To know when the steak is done, use a meat thermometer. For medium-rare, aim for 130°F (54°C). For medium, look for 140°F (60°C). If you don’t have a thermometer, press the steak. A soft touch means it’s rare. A firmer feel means it’s more cooked. Let the steak rest for 5 minutes after cooking. Yes, you can meal prep this dish. Cook the steak and queso rice separately. Store them in airtight containers. They will last in the fridge for up to 3 days. Reheat the rice and steak in the microwave or skillet. This makes a quick lunch or dinner option. Good side dishes include a fresh salad or grilled veggies. You could serve corn on the cob or sautéed green beans. Guacamole or salsa also pairs well. These sides add color and flavor to your meal. You learned how to make a delicious dish with seared steak and queso rice. We covered the key ingredients, detailed steps, and helpful tips to ensure success. Remember, choosing the right steak and enhancing your queso rice makes a big difference. You can also get creative with variations and learn how to store leftovers properly. Enjoy trying this recipe and impressing friends with your cooking skills! Trust me, it’s a meal worth sharing.

Seared Steak with Cheesy Queso Rice

A delicious combination of perfectly seared ribeye steaks served over cheesy queso rice with corn and jalapeños.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2
Calories 700 kcal

Ingredients
  

  • 2 pieces ribeye steaks (about 1 inch thick)
  • to taste Salt and black pepper
  • 2 tablespoons olive oil
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup queso cheese (or Mexican cheese blend)
  • 1 2 corn kernels (fresh or frozen)
  • 1 4 diced jalapeños (fresh or pickled)
  • 2 tablespoons chopped fresh cilantro
  • for serving Lime wedges

Instructions
 

  • Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper. Let them sit at room temperature for about 15-20 minutes to allow the seasoning to penetrate.
  • In a medium saucepan, bring the chicken broth to a boil. Add the long-grain rice and corn kernels. Stir briefly, then reduce the heat to low, cover, and let simmer for about 15-18 minutes or until rice is tender and liquid is absorbed.
  • Once the rice is done, remove from heat and stir in the queso cheese and diced jalapeños. Mix well until the cheese is melted and fully incorporated. Fluff the rice with a fork and let it sit covered until the steaks are ready.
  • While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. When the oil is hot, carefully add the seasoned ribeye steaks to the pan. Sear for about 4-5 minutes on one side until a nice crust forms.
  • Flip the steaks and cook for another 3-4 minutes for medium-rare, or adjust based on your preferred doneness. Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.
  • Divide the cheesy queso rice between two plates. Slice the rested steak and place it on top of the rice. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Notes

Serve the dish on a large plate, arranging the rice as a base and slicing the steak on top to add height. Garnish with a sprinkle of additional cilantro and a lime wedge on the side for a pop of color and zest.
Keyword dinner, queso rice, steak