When slicing steak, you want a culinary blade that’s sharp, stable, and precise. From the MKC Culinary Collection, look for a chef’s knife or slicer with a long, straight edge and balanced weight. The right blade makes it easy to glide through your steak in smooth, clean cuts without tearing the meat. A comfortable handle and solid heft help with control—and that’s what keeps those juices where they belong: on your plate, not the board.
Steak Rice Bowl
The Steak Rice Bowl, inspired by my favorite Steak Donburi, features bourbon instead of sake in the sauce. The umami flavors are so freakin' delicious, you'll savor every bite!
Servings: 4 people
Ingredients
Steak:
- 1 Large Ribeye or Strip Steak
- 2 tbsp Cowboy Butter Rub
- Neutral Oil as needed
Donburi Sauce:
- ½ cup Soy Sauce
- ¼ cup Mirin
- ¼ cup Bourbon
- ¼ cup Sugar
Garnish:
- Egg Yolk
- 1.5 cups Cooked White Rice
- Sesame Seeds
- Chopped Scallions or Chives
Instructions
- Preheat a large skillet over a medium low heat fire (about 300F).
- Add in your sauce ingredients to the skillet to simmer for 5-8 minutes until thickened and glossy. Once done, pull off and set to the side.
- Slather the steak in oil and generously season with my Cowboy Butter rub.
- Add to a medium high heat fire (about 350F) for 6-8 minutes per minute until 120F internal. Baste the outside of the steak with the sauce occasionally. Once done, pull off and let rest
- Add the cooked rice to the center of a bowl. Slice the steak in strips and layer around the outside of the rice.
- Garnish with chives, egg yolk, sesame seeds and more sauce. Serve and enjoy!
Notes
Pro Tip: How to Pick the Best Montana Knife for Slicing Steak
Nutrition
Calories: 336kcal | Carbohydrates: 42g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 1765mg | Potassium: 327mg | Fiber: 4g | Sugar: 17g | Vitamin A: 134IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 5mg