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This steak tips and rice recipe delivers a restaurant-worthy dinner in one pan—juicy, perfectly seared steak tips paired with fluffy rice, all ready in under 45 minutes.
The secret lies in a simple marinade that tenderizes the meat while building bold flavor, and a foolproof rice-cooking method that absorbs all the savory juices from the pan.
I developed this dish after years of testing different techniques, and it’s now my go-to for weeknight dinners that feel special without the fuss.
The beauty of this recipe is its simplicity: no fancy equipment, no complicated steps, just a one-pan approach that minimizes cleanup while maximizing flavor. The steak tips are seared to a golden-brown crust and cooked to medium-rare perfection, then finished with a splash of broth to keep them moist.
Meanwhile, the rice simmers in the same pan, soaking up the rich, caramelized fond left behind—no separate pot required. This method ensures every bite is packed with depth, from the smoky char of the steak to the aromatic grains of rice.
What you’ll end up with is a plate that looks and tastes like it came from a high-end steakhouse: tender, flavorful steak tips resting atop fluffy, slightly toasted rice, all infused with the same savory notes.
The dish is hearty enough to stand alone but pairs beautifully with a simple side salad or roasted vegetables for a complete meal. Whether you're cooking for two or feeding a crowd, this recipe scales effortlessly while keeping the same restaurant-quality results.
Ready to transform a simple weeknight dinner into something memorable? Let’s get started—this one-pan masterpiece is easier than you think, and the payoff is worth every minute.
The key is patience during the sear and letting the rice absorb the flavors slowly, but the effort is minimal compared to the reward. Trust me, your taste buds will thank you.
Ingredients for steak tips and rice
One pan, two stars: juicy steak tips and aromatic rice cooked together for restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Steak Tips 🥩 | 1 ½ lb | Bone-in, cut into even pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, like jasmine or basmati |
| Beef Broth 💧 | 2 cups | Low-sodium, homemade or quality store-bought |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing, high-quality preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh for best flavor |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, or 1 tsp dried |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, adjust to taste |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns preferred |
| Red Wine Vinegar 🍷 | 1 tbsp | For marinade acidity |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for finishing rice |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Worcestershire Sauce 🍶 | 1 tsp | For umami depth |
The steak tips are the star—look for bone-in cuts at your butcher or the meat counter, where they’re often pre-trimmed and ready to cook. Costco or Whole Foods carry excellent quality, but even the standard supermarket steak tips work if they’re fresh (bright red, no graying). For the rice, jasmine or basmati grains stay separate and soak up flavors beautifully. The beef broth? Homemade is ideal, but even a quality low-sodium store brand like Swanson or Pacific Foods works—just taste it first. Skip the bouillon cubes, they’re too salty. The rosemary and parsley should be vibrant green, not wilted or yellowing, and the garlic cloves should be plump, not shriveled.
No extra-virgin olive oil? Avocado oil or refined olive oil works in a pinch (just don’t use it for finishing). Short on rosemary? Thyme or oregano at half the amount adds a different but delicious depth. The beef broth can be swapped for chicken broth plus 1 tsp soy sauce if you’re vegetarian-adjacent, though the flavor won’t be identical. For the rice, if you’re in a hurry, pre-cooked rice (like Trader Joe’s microwaveable) can be used, but it won’t absorb the fond like fresh rice does. The Worcestershire sauce is non-negotiable for that umami punch—Lea & Perrins is the gold standard, but any quality brand works.
This dish reheats like a dream—just add a splash of broth and cover with foil. Keeps in the fridge for 4-5 days, though it’s best eaten within 2 days for peak texture. For leftovers, I portion into containers with a layer of foil between the steak and rice to keep everything moist. Freezes for 3 months if sealed tightly in a zip-top bag. Pro tip: Let the rice sit covered for 5 minutes off heat after cooking—it’ll finish steaming and develop that perfect texture.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not wash a million dishes—just sear the steak tips in olive oil, toss in garlic, then dump in rice and broth. The rice absorbs all that caramelized steak flavor right on the same pan. Honestly, less cleanup and more time to actually eat.
- Garlic-Kissed Richness: That first bite? The steak tips stay juicy with a crusty sear, while the rice soaks up the beef broth until it’s tender and fragrant—like a hug from garlic and olive oil. Between us, it’s the kind of simple dish that makes you want to take a second helping without even thinking about it.
- Lunchbox Hero: I make double batches on Sundays because this keeps perfectly for days. Pack the rice and steak separately, and by Wednesday, you’ve got a meal that still tastes like it came fresh from the stove—not sad, dry leftovers. My kids actually eat their veggies with this, so there’s that.
- Budget Steak Night: Steak tips are cheaper than you’d think, and a pound goes a long way when paired with rice. Stretch it further by using store-brand beef broth—no one will notice, but your wallet will. It’s my go-to when I want to feel fancy without spending a fortune. (Yes, even on a Tuesday night.)
Step-by-step instructions for steak tips and rice recipe
Here's how to transform simple ingredients into a restaurant-worthy one-pan meal.
Season and Sear the Steak Tips
Pat the 1.5 lb steak tips dry with paper towels—this ensures maximum browning. In a small bowl, whisk together 1 tbsp red wine vinegar, 1 tsp Worcestershire sauce, 1.5 tsp diamond crystal kosher salt, and 1 tsp freshly ground black pepper. Coat the steak tips thoroughly in this marinade and let them sit for 10 minutes while you prepare the pan.
Heat a large oven-safe skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil and swirl to coat the bottom evenly. Once the oil shimmers, add the steak tips in a single layer, leaving space between each piece. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip carefully and sear the other side for another 3-4 minutes. The steak tips should reach an internal temperature of 145°F for medium-rare—use an instant-read thermometer to check.
Build the Flavor Base and Add Rice
Remove the steak tips from the skillet and set them aside on a plate. Reduce heat to medium and add the 4 minced garlic cloves and 1 tbsp chopped fresh rosemary to the same skillet. Sauté for 30 seconds until fragrant—this step unlocks the aromatics that will infuse the entire dish.
Stir in the 1 cup uncooked long-grain white rice, coating each grain in the garlic and rosemary oil. Pour in the 2 cups beef broth and bring to a gentle simmer. The liquid should just cover the rice—this ensures perfect absorption without making the dish mushy. Return the seared steak tips to the skillet, nestling them into the rice mixture. Cover with a tight-fitting lid and transfer to a preheated 350°F oven.
Simmer to Perfect Tender Steak and Fluffy Rice
Bake for 25-30 minutes until the rice is tender and the steak tips reach 160°F internally. You'll know the rice is done when it's fluffy and the liquid has been absorbed—no dry bits should remain. If the top looks dry before the rice is fully cooked, sprinkle a few tablespoons of beef broth over it and cover again.
Here's the thing—don't peek during cooking. Every time you lift the lid, steam escapes and the rice takes longer to cook. Trust the timer and the thermometer for the steak tips. When done, remove from the oven and let the dish rest for 5 minutes under the lid. This resting period allows the juices to redistribute, ensuring each bite of steak stays moist.
Finish with Butter and Garnish
Discard the lid and return the skillet to the stovetop over low heat. Add the 2 tbsp cold unsalted butter and let it melt slowly, stirring gently to distribute it evenly throughout the rice and steak tips. This step creates a luxurious finish that elevates the entire dish.
Remove from heat and stir in the 0.25 cup chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich flavors of the steak and rice. Taste and adjust seasoning if needed—you might need a pinch more salt or pepper to balance the flavors after the butter is added. Serve immediately with the steak tips resting on a bed of perfectly fluffy rice.
Pro Tips For Making Steak Tips And Rice
- Pat Dry First: Skip the wet steak tips—toss them on paper towels to blot off excess moisture before searing. I learned this the hard way: damp meat steams instead of browns, and you’ll end up with bland, gray edges instead of that golden crust you want.
- High Heat Only: Crank your pan to medium-high or higher for those steak tips—low heat = tough, gray meat. After burning three batches of overcrowded steaks, I finally realized: a screaming-hot pan for the first 2 minutes seals the flavor before you add broth.
- Garlic Crush Matters: Smash those garlic cloves with the flat side of your knife before tossing them in—no chopping needed. This releases more flavor into the oil, and it sticks to the rice like glue. (Yes, even if you’re impatient like me.)
- Broth Ratio Check: Use 1 cup beef broth per 1 cup uncooked rice, not the vague "enough to cover" advice. Too much broth = mushy rice; too little = burnt bits. I skip measuring once, and the rice came out like glue—now I measure like a scientist.
Best sauces and condiments for steak tips and rice
Classic Chimichurri
This vibrant green sauce is a must-try with steak tips—its bright acidity and herby notes cut through the richness beautifully.
Blend ½ cup fresh parsley, ¼ cup fresh cilantro, 3 garlic cloves, 2 tbsp red wine vinegar, ½ cup extra-virgin olive oil, 1 tsp red pepper flakes, and 1 tsp kosher salt until smooth.
Let it sit for 15 minutes before serving to let flavors meld. Drizzle generously over the steak and rice right before eating. 🌿
Garlic-Herb Butter
For a luxurious finish, melt ¼ cup unsalted butter with 3 minced garlic cloves, 1 tbsp chopped thyme, and 1 tsp lemon zest in a small saucepan over low heat. Once fragrant, remove from heat and stir in 1 tbsp chopped parsley.
Spoon this fragrant butter over the steak tips and rice just before serving—it adds a rich, aromatic depth that elevates the dish instantly. 🧈
Spicy Peanut Sauce
This Asian-inspired sauce adds a bold, nutty contrast to the steak. Whisk together ¼ cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sriracha, 1 tbsp lime juice, and 1 tsp grated ginger.
Thin with 2-3 tbsp warm water until smooth. Drizzle over the rice or serve on the side for dipping. The heat and umami balance the steak perfectly. 🌶️
Red Wine Reduction
Simmer 1 cup dry red wine (like Cabernet Sauvignon) with 2 tbsp beef broth and 1 tbsp brown sugar until reduced by half (10-12 minutes). Finish with 1 tsp Worcestershire sauce and a pinch of salt.
This deep, jammy sauce pairs beautifully with the steak’s charred crust and adds a sophisticated touch. Serve as a drizzle or spoon over the rice. 🍷
Creamy Horseradish Sauce
For a tangy kick, mix ½ cup sour cream, 2 tbsp prepared horseradish, 1 tbsp Dijon mustard, 1 tbsp fresh chives, 1 tsp lemon juice, and ½ tsp salt. Adjust the horseradish to taste—start with 1 tbsp if you’re sensitive to heat.
This sauce adds a sharp, creamy contrast that cleanses the palate between bites. Serve on the side or dollop directly onto the steak. 🌟
Simple Gravy
Use the pan drippings to make a quick gravy that ties the dish together. After removing the steak, deglaze the pan with ½ cup beef broth, scraping up any browned bits.
Simmer for 3-4 minutes until slightly thickened, then whisk in 1 tbsp cornstarch mixed with 1 tbsp cold water. Pour over the rice before serving—it’s the ultimate comfort-food touch. ⚡
Nutrition facts
Frequently asked questions
Can I use frozen steak tips instead of fresh?
Yes, but thaw them completely first in the refrigerator for 24 hours before cooking. Pat them very dry with paper towels to ensure a good sear—frozen steaks often have excess moisture that can steam instead of brown. For best results, season and marinate the thawed steak tips as directed in the recipe.
What’s the best way to cook the rice if I don’t have an oven?
Simmer the rice on the stovetop instead! After searing the steak tips and sautéing the garlic/rosemary, add the rice and broth to the pan. Bring to a boil, then reduce heat to low, cover tightly, and cook for 18-20 minutes (or until liquid is absorbed). Keep the heat at the lowest setting possible to prevent burning.
Should I pre-cook the steak tips before adding them to the rice?
No—this recipe relies on the steak tips cooking with the rice in the oven for even doneness. Pre-cooking them would make them dry. The oven finish ensures they stay juicy while the rice cooks through. If you’re concerned about doneness, use a meat thermometer to check the internal temperature during the oven step.
How do I adjust this for a larger group?
Double the recipe and use a larger oven-safe skillet or divide it between two pans. For 8 servings, use 3 lbs steak tips, 2 cups rice, and 4 cups broth. Cook in batches if needed—just maintain the same ratio of ingredients. The one-pan method still works beautifully!
Why did my rice turn out mushy?
Mushy rice usually happens from overcooking or too much liquid. Start with 2 cups broth for 1 cup rice—it should just cover the grains. If using the stovetop method, reduce heat to the lowest setting after boiling. For oven cooking, check at 20 minutes—if it’s still firm, cover and cook 5 more minutes max.