Steak butter Steak and Rice

Rich, savory, and effortlessly satisfying, Stick of Butter Steak and Rice is the kind of no-fuss comfort food that feels like a warm hug on a plate. This one-dish wonder lets a stick of steak butter melt into tender cuts of beef and fluffy rice, creating a meal that’s deeply flavorful, incredibly easy, and perfect for everything from rushed weeknights to cozy Sunday dinners.

Origin of Steak butter Steak and Rice

Rooted in Southern comfort food traditions, this “dump-and-bake” casserole has been a staple in American kitchens for decades. The idea is simple: combine rice, steak, and a generous stick of butter—then let the oven do the magic. Popularized through online recipe communities and passed down in family cookbooks, the method has stood the test of time for its affordability, heartiness, and no-stress prep.

Why This Recipe Works So Well

It’s almost too easy. Just mix, layer, and bake—no searing, sautéing, or fancy steps required. The steak butter infuses the dish with richness, while the rice soaks up every drop of flavor. The result? Perfectly juicy steak, fluffy seasoned rice, and a kitchen that smells downright irresistible. Whether you’re feeding a hungry family or craving something simple and satisfying, this dish delivers.

Also Read : Italian Breakfast Strata

Stick of Butter Steak and Rice

Recipe by RecipeWikkiCourse: Main CourseCuisine: American (with fusion elements)Difficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Steak Butter Steak and Rice is a hearty and flavorful dish featuring tender, juicy steak seared to perfection and topped with rich, herbed butter. Served over a bed of fluffy rice, this comforting meal combines savory depth with melt-in-your-mouth texture. It’s perfect for a satisfying dinner that feels both indulgent and homemade.

Ingredients

• 1 pound sirloin steak or stew meat, cut into bite-sized pieces

• 1 cup uncooked long-grain white rice

• 1 (10.5 oz) can beef consommé or beef broth

• 1 cup water

• 1 stick (½ cup) unsalted butter, sliced

• 1 packet onion soup mix

• ½ teaspoon black pepper

• Optional garnish: chopped parsley or green onions

Directions

• Preheat oven to 350°F (175°C).
• In a 9×13-inch baking dish, spread the uncooked rice evenly across the bottom.
• Pour the beef consommé and water over the rice.
• Sprinkle in the black pepper and onion soup mix. Stir gently to combine.
• Layer the steak pieces evenly on top of the rice mixture.
• Dot the top with butter slices, spreading them across the dish.
• Cover tightly with foil and bake for 1 hour.
• After 1 hour, uncover and bake for an additional 15–20 minutes, or until rice is tender and liquid is absorbed.
• Let sit 5 minutes before serving. Garnish if desired.

Notes

• For extra flavor, marinate the steak briefly in Worcestershire sauce or garlic before baking.
• You can use brown rice, but increase the baking time by 20–30 minutes and check for doneness.
• This dish pairs well with a simple green salad or steamed veggies.