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When I’m wiped out on a weeknight but still want something cozy, this One-Skillet Creamy Honey BBQ Steak Rice is my go-to. There’s hardly any mess, and the combo of juicy steak, smooth creamy rice, and that sweet-tangy BBQ punch never disappoints my crew.
This dish first happened when I was buried with holiday craziness and just couldn't spend my night cooking. Turns out my husband now begs for it at least twice a month, swearing it nails every one of his top flavors in a single pan.
Irresistible Ingredients
- Jasmine or long grain rice holds up well and soaks in every bit of flavor while staying fluffy.
- Cheddar cheese melts into the mix, giving a nice sharp finish that stands up to the BBQ notes.
- Heavy cream makes everything super rich and gives the rice its silky smoothness.
- Dijon mustard adds a little zing and helps balance out the sauce so it’s not just sweet.
- Honey brings just the right amount of sweetness and helps give that nice sticky glaze when things cook down.
- Barbecue sauce is our secret weapon for those tangy-sweet vibes. Pick one that isn’t over-the-top sugary.
- Soy sauce and Worcestershire sauce set the stage with deep savory flavors for your marinade.
- Flank steak slice it thin and find marbled pieces for the best taste and tenderness. Cooks super fast!
Easy Instructions
- Final Assembly
- Pop the steak (with all the juices) back into your pan, pour on the honey BBQ sauce, and gently stir to mix. Let it all get cozy over low heat for 2-3 minutes. That quick mingle is all you need to bring the magic together and get the steak just warmed through.
- Cream Integration
- Now’s the time for cream and cheddar! Give them a gentle stir into the pan. The heat will melt the cheese, and the cream makes everything smooth and luscious. Your rice should feel creamy but not runny — each bite still has a little bounce.
- Liquid Addition and Simmer
- Pour in your beef broth and scrape up any tasty browned bits stuck at the bottom. Get the mix bubbling, then turn the heat way down. Pop on a lid and leave it alone to steam for 15-18 minutes — the rice should drink up almost all the liquid and turn tender.
- Rice Development
- With the pan still hot, dump in your uncooked rice. Stir it around for a minute or two so every grain gets slick with all that flavor, and let them toast just a smidge. This trick keeps your rice from clumping and amps up the flavor.
- Create the Aromatic Base
- Into the same skillet (no need to wash!) toss in butter, onion, and garlic. Keep it moving on medium heat for a few minutes till the onion goes clear. You’re building that yummy foundation for the whole dish.
- Sear the Steak to Perfection
- Get your skillet sizzling with olive oil, then spread in the steak slices. Give them a couple minutes undisturbed so they brown up nicely. Flip to cook the other side just briefly for that perfect tender bite. Don’t overdo it — quick is key here!
- Prepare the Signature Sauce
- Mix up BBQ sauce, honey, Dijon, apple cider vinegar, a shake of garlic powder, and a little chili powder till smooth and shiny. Taste it — if it needs more sweet, add a drizzle of honey, but don’t let that cover up the tang.
- Marinate the Steak
- First, mix together Worcestershire, soy sauce, a sprinkle of garlic powder, and a pinch of smoked paprika. Toss your steak slices in so they’re totally coated. Let them hang out on the counter for 15 minutes or chill them in the fridge up to an hour. The marinade helps soften the meat and soaks in the spice.
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Honestly, smoked paprika is my MVP for this one. Found it while learning in Spain and now I hoard different jars. It brings this gentle smokiness to the dish that makes folks ask what’s going on — but never takes over.
Handy Make-Ahead Tips
This one’s ideal if you like prepping in advance. The steak can marinate a whole day in the fridge. The honey BBQ sauce stays fresh for up to three days if you tuck it away in a sealed container. If you want to go all out, make the rice section ahead — just chill it and quickly reheat with seared steak when you’re ready to eat. Actually, the flavors only get better after a rest in the fridge!
No-Fail Rice Method
If you want rice that’s just right, stick with 1 part rice to 1.75 parts broth and keep things gentle on the stove. Once it bubbles, lower the heat as much as you can and don’t peek — the steam works wonders cooking everything evenly. Too wet? Take off the lid at the end and let it simmer until the extra moisture’s gone in a minute or two.
Fun Ways to Serve
This dish rocks on its own, but it’s even better with extras. I like tossing together a quick salad with light vinaigrette for a little bright crunch. Family style, bring the skillet right to the table and put out toppings like diced avocado, green onions, or extra BBQ sauce so folks can build their own perfect plate. It also goes great with a not-too-heavy red wine like Malbec or Zinfandel.
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Common Queries
- → Could I use another steak cut?
Sure! Sirloin, ribeye, or skirt steak work well too. Just cut it thin to ensure it cooks evenly.
- → How can I make it spicier?
Add a spicy kick by mixing in extra chili powder or throwing in some chopped jalapeños to the BBQ sauce.
- → Can this be made vegetarian?
Definitely! Swap the steak for tofu, mushrooms, or another plant-based protein, and go with veggie broth instead of beef broth.
- → What’s the best rice to use?
Go for jasmine or long-grain rice for a great texture. Steer clear of short-grain or sticky varieties for this meal.
- → How long do leftovers last?
Store them in an airtight container in the fridge for up to three days. Add broth or cream when reheating to bring back the creamy texture.
- → Can I swap out the cheese?
Absolutely! Use whatever cheese you like—such as mozzarella, Monterey Jack, or even a cheesy mix.