Steak Risotto

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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 535kcal

Ingredients

  • 3/4 lb New York strip steak
  • 2 - 3 tbsp Steak seasoning
  • 4 cups Chicken broth may not need it all
  • 1 tbsp Extra-virgin olive oil
  • 4 tbsp Onion diced fine
  • 4 cloves Garlic minced
  • 1 cup Arborio rice
  • 2 tbsp Butter
  • 1/2 cup Parmesan cheese grated
  • Fresh thyme garnish
  • 4 slices Crusty bread toasted and butter if desired
US Customary - Metric

Instructions

  • Preheat a grill or grill pan on medium heat. Season both sides of the steak generously with steak seasoning and salt. Set aside.
  • Add the oil to a pot over medium heat. Sauté the onion and garlic until golden brown.
  • Add the rice and stir. Sauté for 1-2 minutes.
  • Add 1-2 ladles full of broth and simmer until it is absorbed. Repeat this process until the rice is tender, you may not need to use all of the broth - it should take about 20-25 minutes. Once the rice is tender add in the butter.
  • Simmer until it is creamy and thick, but not soupy. Remove from the heat and stir in the parmesan. Season with salt and pepper to taste.
  • Once the rice is close to being done, grill the steak on both sides to your desired temperature using a thermometer (see below). Set aside to rest on a cutting board for 5 minutes before slicing against the grain.
  • Serve with steak and bread, garnish with thyme.

Video

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 535kcal | Carbohydrates: 46g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1157mg | Potassium: 566mg | Fiber: 2g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 19mg | Calcium: 242mg | Iron: 6mg

Steak Risotto

No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 535 kcal

Ingredients
 
 

  • 3/4 lb New York strip steak
  • 2 - 3 tbsp Steak seasoning
  • 4 cups Chicken broth may not need it all
  • 1 tbsp Extra-virgin olive oil
  • 4 tbsp Onion diced fine
  • 4 cloves Garlic minced
  • 1 cup Arborio rice
  • 2 tbsp Butter
  • 1/2 cup Parmesan cheese grated
  • Fresh thyme garnish
  • 4 slices Crusty bread toasted and butter if desired

Instructions
 

  • Preheat a grill or grill pan on medium heat. Season both sides of the steak generously with steak seasoning and salt. Set aside.
  • Add the oil to a pot over medium heat. Sauté the onion and garlic until golden brown.
  • Add the rice and stir. Sauté for 1-2 minutes.
  • Add 1-2 ladles full of broth and simmer until it is absorbed. Repeat this process until the rice is tender, you may not need to use all of the broth - it should take about 20-25 minutes. Once the rice is tender add in the butter.
  • Simmer until it is creamy and thick, but not soupy. Remove from the heat and stir in the parmesan. Season with salt and pepper to taste.
  • Once the rice is close to being done, grill the steak on both sides to your desired temperature using a thermometer (see below). Set aside to rest on a cutting board for 5 minutes before slicing against the grain.
  • Serve with steak and bread, garnish with thyme.

Video

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 535kcalCarbohydrates: 46gProtein: 27gFat: 26gSaturated Fat: 12gTrans Fat: 1gCholesterol: 92mgSodium: 1157mgPotassium: 566mgFiber: 2gSugar: 1gVitamin A: 409IUVitamin C: 19mgCalcium: 242mgIron: 6mg
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