Steak rice bowl

Unlike supermarket beef

• Unlike supermarket beef, slice a smaller steak over rice instead of serving one steak per person.

Before you start

• A steak thaws overnight in the fridge.
• Take it out 20 to 30 minutes before you cook.

Tools: Skillet, Sharp knife, Instant-read thermometer.

What you need

• 1 steak, ribeye, strip, or sirloin
• 2 cups cooked rice
• 1 onion, sliced
• Soy sauce
• 1 teaspoon sugar

Steps

1. 1

   Salt the steak and cook it in a dry skillet on medium, about 3 minutes a side.

2. 2

   Rest it 5 minutes after it hits 145°F, then slice it thin across the grain.

3. 3

   Cook the onion in the same pan with soy sauce, sugar, and a splash of water.

4. 4

   Put rice in bowls. Add the onion, then the steak.

In Japan / at home

In Japan, Donburi: meat or other toppings go over a large bowl of rice. A typical sauce is stock flavored with soy sauce and sweet rice wine.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. Sear the steak first, then slice it over rice. Sugar and water stand in for mirin and dashi.