This is the kind of meal that sneaks up on you when the day has been long and your stomach reminds you it’s time for something satisfying. Honey Butter Garlic Steak and Rice Skillet brings together juicy strips of sirloin, a buttery garlic aroma, and rice that soaks up all those rich flavors — all in one pan. It’s the kind of dish that feels like a warm hug at the end of a busy day.

I remember the first time I made this; the kitchen was a little chaotic, with the garlic sizzling and the honey bubbling in the skillet, and I was juggling a phone call at the same time. Somehow, between stirring and fumbling to hear the other side, that sweet and savory scent filled the air and made everything pause for a moment. The first bite was a mix of tender steak and buttery rice, with just enough honey to keep it from being too heavy. I don’t remember exactly how many times I went back for seconds, but it felt like the perfect comfort food without a ton of fuss.

It’s all cooked in one skillet, which means fewer dishes and more time enjoying your meal.
The honey adds a gentle sweetness that balances the savory garlic butter and smoky paprika — but it’s subtle, not overpowering.
The steak stays tender because it’s seared just right before joining the rice, so you get those satisfying browned edges and soft centers.
It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients required.

Even if you’re not usually a one-pan meal person, this recipe might just change your mind. It’s straightforward but layered with flavor in a way that feels thoughtful without being complicated.

Honey Butter Garlic Steak and Rice Skillet

Print Recipe

A savory and sweet one-pan meal featuring tender garlic butter steak cooked with fluffy rice in a honey-infused sauce. Perfect for a quick and flavorful dinner.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1 pound sirloin steak, cut into 1-inch strips
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup long grain white rice, rinsed
2 cups beef broth
3 tablespoons honey
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 green onions, thinly sliced

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add the steak strips to the skillet in a single layer and season with salt, black pepper, and smoked paprika.
Cook the steak for 2-3 minutes on each side until browned but not fully cooked through. Remove steak from skillet and set aside.
Reduce heat to medium and add 2 tablespoons of butter to the skillet.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the rinsed rice to the skillet and stir to coat the rice with the garlic butter.
Pour in the beef broth and honey, stirring to combine.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Remove the lid, gently fluff the rice with a fork, then return the steak strips to the skillet.
Add the remaining 2 tablespoons of butter and stir gently to combine and melt the butter into the rice and steak.
Cook for an additional 2-3 minutes until the steak is cooked through and heated.
Sprinkle sliced green onions over the top before serving.

Honestly, you don’t need anything fancy to pull this off—just a sturdy skillet and a little patience while the rice cooks. I usually serve it with a simple green salad or steamed veggies, but it’s hearty enough to stand on its own. Sometimes I swap sirloin for whatever steak I have on hand, though I haven’t tested it with super lean cuts, so the butter might be extra important then. If you want to switch things up, a splash of soy sauce in the broth can add a bit more umami, but that’s totally optional. Oh, and if you’re in a hurry, using pre-cooked steak strips might cut down on time, though you’ll lose a bit of that fresh sear flavor.

FAQ

Can I use a different type of rice? You might, but long grain white rice works best here for texture and timing. Brown rice would need more water and a longer cook time.

Is this recipe freezer-friendly? It’s better fresh or refrigerated since the rice texture can change after freezing.

How spicy is it? Not spicy at all—the smoked paprika adds warmth but no heat.

Can I make it vegetarian? You’d need to swap the steak and beef broth for plant-based alternatives, but I haven’t tried it myself.

Give this one a try next time you want a quick dinner that feels a little special without the hassle. You might find yourself reaching for honey more often than you thought.