Steak Bowl with Pepper Soy Butter Sauce

By Jeri Mobley-Arias
January 29, 2024 | Updated on February 2, 2024

This steak bowl with pepper soy butter sauce is a tasty way to upgrade lunch or dinner. Combine perfectly seared ribeye steak and jasmine rice with a peppery sweet and savory sauce for a wholesome meal.

Looking for more bowl recipe ideas? Try my Teriyaki Chicken Bowl, Miso Glazed Salmon Bowl, and Tuna Poke Bowl next.

a bowl of steak bites and jasmine rice

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This juicy steak bowl is simple yet flavorful thanks to a quick pepper soy butter sauce. Drizzled over tender steak slices, the rich buttery umami flavor of the sauce is drool-inducing. Served over a bed of fluffy rice, this is guaranteed to be the best steak bowl you’ve ever had.

Why This Steak Bowl Recipe Works

  • Better Than Takeout Everywhere from Chipotle to hibachi has steak bowl recipes but none like this! It’s easy, affordable, and tastes so much better.
  • Great for Meal Prep – This stores well so why not enjoy it throughout the week for a quick meal?
  • Customizable – Although this dish is good as is, I love the variety of a bowl recipe. I have some yummy ideas for add-ons.
close up view of a steak bowl topped with sauce

Tools You’ll Need

The Best Steak for Steak Bowls

For this recipe, I use ribeye steak. It’s a marbled cut of beef that has a melt-in-your-mouth quality. However, top sirloin steak and flank steak are great alternatives. The top sirloin is lean but tender with a robust beefy flavor. Flank steak is another lean and flavorful cut of meat.

crushed black peppercorn in a mortar

Ingredients You Will Need for Steak Bowls

Elevate your standard steak rice bowl with pepper soy butter sauce.

Steak

  • Grass-fed ribeye steak – This marbled cut of meat comes from the rib section of the cow.
  • Kosher salt – Use Diamond Crystal brand.
  • Avocado oil – This oil has a high smoke point that’s perfect for searing steak in a cast-iron skillet.
  • Unsalted butter – This recipe calls for 1 stick of butter, divided. Use this for basting.
  • Bay leaf – This adds a mild, fragrant aroma. Use when basting.
  • Garlic cloves – Smash the cloves for more garlicky flavor.
salted ribeye steak

Pepper Soy Butter Sauce

  • Unsalted butter – A total of 1 stick is used for the butter sauce and basting and is used as the base for the sauce.
  • Chicken broth – This adds a savory depth of flavor. Use low sodium.
  • Brown sugar – Balance the salty, savory flavors with a touch of sweetness.
  • Soy sauce – This provides a boost of mouthwatering umami flavor.
  • Sake – This adds a subtle sweetness and complexity to the sauce.
  • Oyster sauce – The sauce adds a rich umami taste and depth to the sauce, complementing the savory elements.
  • Garlic – Thin slices infuse the pepper soy sauce.
  • Whole black peppercorn – Crushed (not ground!) with a mortar and pestle for a punch of pungent peppery flavor.

For Serving

  • Jasmine rice – Sticky, with a subtle sweetness, this rice is a delicious base for your steak bowl.
basting a ribeye steak in a skillet with a bay leaf and smashed garlic

How To Make A Steak Bowl

Room temperature, generously salted steak is essential.

Steak

  1. Remove steak from refrigerator 1 hour before cooking. Pat dry and generously season all sides with kosher salt.

2. 15 minutes before cooking, heat cast iron skillet over high heat for 15 minutes or until ripping hot.

3. Add enough oil in a skillet so that it’s about ⅛-¼-inch deep. Keep in mind a very hot skillet and a good amount of oil helps encourage a beautiful brown crust. Leave oil for 30 sec – 1 min.

4. Carefully add steak, placing it in the skillet away from you. After 2 minutes, flip steak. Repeat this step until cooked to preferred doneness, see notes below for temperature guide.

5. Once steak reaches 15 degrees below desired internal temperature, add butter, garlic, and bay leaf to the skillet. Place bay leaf and garlic on top of steak and tilt skillet on its side and baste for two minutes.

Remove steak from skillet and place on a wire rack to rest for 8 minutes. The steak will continue to cook as it rests, rising 5°-10°F in temperature.

ribeye steak resting on a wire rack

Pepper Soy Sauce Butter

  1. Gentle melt butter in a small saucepan over low heat. Once melted, increase heat to medium and add sliced garlic. Cook for 2-3 minutes, until softened, careful to not let the garlic brown. Lower heat, if necessary.
  2. Increase heat to high and add chicken broth, brown sugar, soy sauce, sake, and oyster sauce. Bring to a boil, then lower heat to medium and allow mixture to simmer for 5 minutes or until thickened. Add crushed peppercorn and cook for an additional 2 minutes. Set aside until ready to use.
steak bites on a cutting board

Serving

After meat has rested, slice against the grain into cubes, top over jasmine rice and spoon desired amount of hot pepper soy sauce over steak. Enjoy!

Ribeye Steak Internal Temperature for Ribeye

  • Rare – ~2 minutes per side; 120-130°F internally
  • Medium Rare – ~2 ½ – 3 minutes per side; 130-135°F internally
  • Medium – ~3 – 3 ½ minutes per side; 135-145°F internally
  • Medium Well – ~3 ½ – 4 minutes per side; 145-144°F internally
  • Well-Done – ~4 ½ minutes per side; 155°F-165°F internally

What to Put in a Steak Bowl

  • Corn
  • Avocado
  • Sliced red chili peppers
  • Sesame seeds
  • Bean sprouts
  • Sautéed vegetables like mushrooms or zucchinni
strak butter sauce in a bowl and cubed steak next to it on a chopping board

Tips and Tricks

  • Do not skip the prep work. Taking the ribeye out of the fridge 1 hour beforehand allows it to come to room temperature, which is crucial for even cooking. And salting the steak helps to enhance its flavor, while also improving its ability to retain moisture.
  • Want to make a low-carb steak bowl? Swap the rice for cauliflower rice, quinoa, or veggies.
  • To save time, prepare the sauce while the steak is coming to room temperature or while it is resting. Be sure to have all sauce ingredients pre-measured if you decide to make it while the steak is resting for efficiency.
  • Always let the steak rest for at least 6 minutes. This resting period redistributes the juices in the steak ensures a more juicy and flavorful result.
  • As it rests, the steak will continue to cook, rising 5°-10°F in temperature. Check out my steak salad recipe for the best cooking time for steak based on your desired doneness.
steak bowl

Storage & Reheating

Store your steak bowls in an airtight container in the fridge for up to 4 days. You don’t have to store the sauce separately unless you want to use it for another recipe.

Reheat leftovers in the microwave in 30-second intervals until warmed through.

steak bowl without sauce

Frequently Asked Questions

What type of steak is best for steak bowls?

Ribeye has plenty of marbling, so it has a good balance of fat and lean meat, which adds rich, juicy flavor to the steak bowl. The fat content not only enhances tenderness but also adds a lovely mouthfeel, making each bite so satisfying. The beefy taste stands up well to the bold flavors in the savory pepper soy butter sauce.

What is the best sauce to eat with steak?

While it comes down to personal preference, steak is complemented by sauces like chimichurri, a red wine reduction, or a pepper-based sauce like this pepper soy butter sauce.

How does salting the steak before cooking contribute to its flavor?

Salting the steak before cooking enhances its flavor by drawing out surface moisture, resulting in a juicier and more flavorful dish.

steak bowl topped with pepper soy butter sauce

Looking for More Steak Recipes?

Loving this Easy Steak Bowl Recipe?

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a bowl of steak bites and jasmine rice

Steak Bowl with Pepper Soy Sauce Butter

This steak bowl with pepper soy butter sauce is a tasty way to upgrade lunch or dinner. Combine perfectly seared ribeye steak and jasmine rice with a peppery sweet and savory sauce for a wholesome meal.
Prep Time 5 minutes
Cook Time 20 minutes
Bring steak to room temp 1 hour
Total Time 1 hour 25 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine Beef

Equipment

  • Cast Iron Skillet
  • Meat Thermometer
  • Small saucepan
  • Mortar and pestle

Ingredients

Steak

  • 1 pound grass-fed ribeye steak, 1½-inch thick
  • kosher salt, Diamond Crystal
  • avocado oil, for cast-iron skillet
  • 2 tablespoons unsalted butter, for basting
  • 2 large bay leaf, for basting
  • 6 cloves garlic, smashed, for basting

Pepper Soy Sauce Butter

  • 6 tablespoons unsalted butter
  • cup chicken broth, low sodium
  • tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • ½ tablespoon oyster sauce
  • tablespoons garlic, thinly sliced
  • teaspoons whole black peppercorn, crushed with a mortar and pestle

For Serving

  • jasmine rice

Instructions

Steak

  • Remove steak from refrigerator 1 hour before cooking. Pat dry and generously season all sides with kosher salt.
  • 15 minutes before cooking, heat cast iron skillet over high heat for 15 minutes or until ripping hot.
  • Add enough oil in a skillet so that it's about ⅛-¼-inch deep. Keep in mind a very hot skillet and a good amount of oil helps encourage a beautiful brown crust. leave oil for 30 sec – 1 min.
  • Carefully add steak, placing it in the skillet away from you. After 2 minutes, flip steak. Repeat this step until cooked to preferred doneness, see notes below for temperature guide.
  • Once steak reaches 15 degrees below desired internal temperature, add butter, garlic, and bay leaves to the skillet. Place bay leaf and garlic on top of steak and tilt skillet on its side and baste for two minutes. Remove steak from skillet and place on a wire rack to rest for 8 minutes. The steak will continue to cook as it rests, rising 5°-10°F in temperature.

Pepper Soy Sauce Butter

  • Gently melt butter in a small saucepan over low heat. Once melted, increase heat to medium and add sliced garlic. Cook for 2-3 minutes, until softened, careful to not let the garlic brown. Lower heat, if necessary.
  • Increase heat to high and add chicken broth, brown sugar, soy sauce, sake, and oyster sauce. Bring to a boil, then lower heat to medium and allow mixture to simmer for 5 minutes or until thickened. Add crushed peppercorn and cook for an additional 2 minutes. Set aside until ready to use.
    If sauce thickens too much, simply add 1 tablespoon of water +more to acheive desired consistency.

Serving

  • After meat has rested, slice against the grain into cubes, top over jasmine rice and spoon desired amount of warm pepper soy sauce over steak. Enjoy!

NOTES

Temperature Guide – always use a meat thermometer!

    • Rare – ~2 minutes per side; 120-130°F internally
    • Medium Rare – ~2 ½ – 3 minutes per side; 130-135°F internally
    • Medium – ~3 – 3 ½ minutes per side; 135-145°F internally
    • Medium Well – ~3 ½ – 4 minutes per side; 145-144°F internally
    • Well-Done – ~4 ½ minutes per side; 155°F-165°F internally
Keywords Best steak for steak bowls, Easy steak bowl recipe, steak bowl, steak bowl ideas, steak bowl recipe, what to put in a steak bowl
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a bowl of steak bites and jasmine rice

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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