One-Pot Steak & Mushroom Rice
By Tiffy Cooks
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!
Ingredients
Steak
- 1 thick-cut ribeye steak around 12–16 oz
- Salt to taste
- black pepper Freshly ground, to taste
- 1 tbsp oil
Mushroom Rice
- 8 oz mixed mushrooms sliced or torn, I used shiitake, oyster, and shimeji mushrooms
- 1 small shallot finely chopped
- 2 cups cold cooked rice
- 1½ tbsp soy sauce
- 1 tbsp mirin
- 1 tsp dashi powder
- 1 tbsp butter
- 2 green onions chopped
- 1-2 tbsp finely chopped chives
- black pepper Freshly ground, to taste
Optional: Japanese-Style Steak Jus
- Reserved juices from the rested steak
- 1 tsp soy sauce
- 1 tsp mirin or a small pinch of sugar
- dashi powder Small sprinkle
Instructions
Sear Steak
- Season the Steak: Pat the steak dry and season generously on both sides with salt and freshly ground black pepper.
- Heat Pan: Heat a large pan over medium-high to high heat. Once the pan is hot, add the oil and steak.
- 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!
- 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
- 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.
- 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.
- 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!
- Garnish: Mix in most of the chopped green onion and chives, saving some for garnish.
Make the Optional Steak Jus Sauce
- 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.
- Assemble: Cut the rested steak into bite-sized cubes and pile it right on top of the crispy mushroom rice.
- 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.
Notes
Steak Tips
- Ribeye is my favorite for this recipe because the rendered fat adds tons of flavor to the mushroom rice, but striploin, sirloin, tenderloin, or your favorite steak cut will also work.
- Pat your steak dry before seasoning. A dry surface will help you get that beautiful golden-brown crust.
- Make sure your pan is HOT before adding the steak.
- Take the steak off the heat around 5°F before your target temperature. The internal temperature will continue to rise slightly as it rests.
- Let the steak rest for 5–10 minutes before cutting so the juices can redistribute — plus, you can use all those delicious juices for the finishing sauce!
- 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 are the BEST part!
| 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+ |
Nutrition
Calories: 636kcalCarbohydrates: 62gProtein: 32gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 84mgSodium: 1139mgPotassium: 823mgFiber: 4gSugar: 7gVitamin A: 377IUVitamin C: 4mgCalcium: 46mgIron: 3mg
