One-Pot Steak & Mushroom Butter Rice

This ridiculously tasty One-Pot Steak and Mushroom Rice is a satisfying dinner for 2 ready in under 30 minutes. Juicy chunks of perfectly seared steak served over buttery mixed mushroom rice that gets slightly crispy on the bottom. Enjoy as is, or drizzle with a savory sauce you can make from the delicious steak juices. Trust me, it’ll upgrade the whole pot to the next level! It’s an impressively satisfying meal you’ll have to try making for date night!

30 Minute One Pot Steak Mushroom Butter Rice

This One-pot Steak and Mushroom Butter Rice is amazingly flavorful and savory. This 30-minute dinner recipe actually came together after a date night steak meal. Since Dom seared some steak, and there was all those delicious browned steak juices and bits left in the pan. I just couldn’t let it go to waste!

So, I combined it with some mushroom and leftover rice to make a Japanese Kinoko no batā raisu きのこのバターライス, literally translating to Mushroom Butter Rice. And, it was AMAZING! So, why not make it a one-pot dish? After some testing, this recipe came to be! It has savory mushroom, juicy steak, and slightly crispy rice with an optional Japanese-inspired Steak Jus Sauce that definitely takes the whole pot to the next level!

Ingredients For Steak and Mushroom Rice

Best Steak Cut

I used a thick-cut grass-fed ribeye, but you can use any cut of steak you like! Ribeye is my favorite for this recipe because of its even marbling. There’s a lot more rendered fat that comes out during the sear, which adds tons of flavor to the mushroom rice. If you prefer a leaner cut, striploin, sirloin, tenderloin, or any of your favorite steak cut will also work. Before cooking, make sure to pat your steak dry before seasoning. A dry surface will help you get that beautiful golden-brown crust.

Tips and Timing For Perfect Steak

Here are my tips for searing the perfect steak. First, make sure your pan is HOT before adding the steak. Cooking time can vary a lot depending on the thickness and cut of your steak, so checking the internal temperature is the easiest way to get your preferred doneness. To do that, use the doneness chart I added below!

Take the steak off the heat around 5°F before your target temperature. The internal temperature will continue to rise slightly as it rests. Make sure to let the steak rest for 5–10 minutes before cutting so the juices can redistribute. And, you can use all those delicious juices for the finishing Steak Jus sauce!

Doneness	Internal Temperature
Rare	120–125°F / 49–52°C
Medium-Rare	130–135°F / 54–57°C
Medium	140–145°F / 60–63°C
Medium-Well	150–155°F / 66–68°C
Well Done	160°F+ / 71°C+

Mixed Mushrooms

I’m using 3 different types of mushrooms in this rice because honestly, I just love mushrooms. But, using a variety of them also adds a different range of texture and flavors. You can mix and match any type based on what you enjoy about each variety! Before cooking, i tear them into bite sized pieces, which also helps them crisp up at the edges. Here’s what I used:

• Shiitake: It add an extra deep, savory umami flavor with a meaty texture.
• Oyster mushrooms: tender, juicy, and slightly sweet. They add a softer texture and makes it feel substantial rather than just earthy.
• Shimeji: delicate but savory, with a slightly nutty flavor and a nice firm bite that gives a bit of contrast in texture.

Crispy Buttered Rice

The satisfying part of this dish is that slightly crispy buttered rice. This is seasoned with a sauce of soy sauce, butter, mirin, and dashi powder, which reminds me of the sizzled rice plates at Pepper Lunch! For crispier rice, cold leftover rice works best. It stays separated and can develop those crispy edges instead of becoming soft or mushy. Once you add the rice, let it sit undisturbed at the end for a minute or two. Those slightly crispy pieces of rice on the bottom of the pan are the BEST part!

Step by Step Guide on Steak Mushroom Rice

SEAR STEAK

1. Season the Steak: Pat the steak dry and season generously on both sides with salt and freshly ground black pepper.
2. Heat Pan: Heat a large pan over medium-high to high heat. Once the pan is hot, add the oil and steak.
3. Sear Steak: Pan-sear the steak until it reaches your desired doneness. I like mine medium-rare, so for my thick-cut ribeye, I cook it for around 2½ minutes on each side.Cooking time will vary depending on the cut and thickness of your steak, so I highly recommend using a meat thermometer. Refer to the steak temperature guide below!
4. Rest Steak: Remove the steak and place it on a plate to rest for 5–10 minutes. Make sure you save all the juices that release onto the plate for the optional finishing sauce.

MUSHROOM RICE

1. Cook Mushrooms: In the same pan with all the steak drippings, add the mushrooms and shallot. Sauté over medium-high heat for 2–3 minutes, allowing the mushrooms to soak up all that flavor and become slightly golden around the edges.
2. Add the Rice: Add the cold cooked rice and break it apart with your spatula. Season with soy sauce, mirin, dashi powder, and butter. Turn the heat up to high and sauté for 2–3 minutes, tossing everything together until the rice is hot and coated in all that buttery mushroom flavor.
3. Crisp Rice: Spread the rice into an even layer and let it cook undisturbed for another 1–2 minutes. This allows the rice on the bottom to get slightly golden and crispy!
4. Garnish: Mix in most of the chopped green onion and chives, saving some for garnish.

Make Optional Steak Jus Sauce

1. Make Steak Jus Sauce: While the steak is resting, it will release a ton of flavorful juices onto the plate. don’t throw those away! Mix the reserved steak juices with soy sauce, mirin (or a small pinch of sugar), and a sprinkle of dashi powder. Mix well until combined.
2. Assemble: Cut the rested steak into bite-sized cubes and pile it right on top of the crispy mushroom rice.
3. Finish: Drizzle the optional steak juice sauce all over the steak and rice. Finish with the remaining green onion, chives, and freshly ground black pepper.