Aloha! Today we’re making my Steak Loco Moco recipe, a fun twist on a Hawaiian favorite that’s bound to make your taste buds do a hula dance.
This delicious dish, a classic Hawaiian comfort food, is often made with hamburger patties. Instead of hamburger steak, today the loco moco magic happens with a grilled ribeye.
My Bourbon Prime seasoning amps up the beef’s flavor. A rich gravy made with mushrooms, onions, and garlic smothers the steak layered over a bed of sticky rice and topped with a runny egg.
Table of Contents
- Why You’ll Love this Hawaiian Loco Moco Recipe
- This sauce is FYR!
- How to Make Steak Moco Loco
- Why Sticky Rice is Best for Steak Moco Loco
- What to Serve with Moco Loco
- More Tropical Inspiration
- How to Store Leftovers and Reheat
- Steak Loco Moco Recipe
Why You’ll Love this Hawaiian Loco Moco Recipe
My take on the popular dish, representing the best of Hawaiian cuisine, is hearty, satisfying, and easy to make on the grill!
You’ll love this riff on a classic Hawaiian dish because it brings so much flavor and fun to each bite. Savory steak, a perfectly fried egg, sticky rice, and rich brown gravy fuse together to create a truly rich and satisfying meal.
- Steak – We’ll season 1 ribeye steak large enough to serve two people with my Spiceology Bourbon Prime blend, coated with an olive oil blend with a high smoke point or canola oil.
- Onion Gravy – This killer beef broth-based gravy combines the goodness of sweet onions, mushrooms, and garlic. Butter and flour are what we’ll use to thicken it. The loco moco gravy flavors are enhanced with soy sauce, FYR BLK hot sauce, and, of course, some Worcestershire Sauce. A sprinkling of black pepper is optional.
- Bed of Sticky White Rice & Egg – The runny yolk, sliced green onions (scallions), and sesame seeds over the bed of rice give this dish its Asian-cuisine vibe.
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This sauce is FYR!
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
This is an easy recipe, but keep in mind the beef stock gravy cannot be rushed, especially if you want to develop intense, rich flavors that are so freakin’ delicious!
How to Make Steak Moco Loco
Alright, let’s talk about cooking up that fire-grilled steak goodness with the flavorful mushroom gravy. First things first, take that steak, give it a good slathering of oil, and sprinkle my Bourbon Prime Rub all over it. No rush, just let it hang out until you’re ready to get the fire going.
Grilling the Steak
Now, onto the fun part: the flames. Preheat your grill’s fire to a nice medium-high heat temp, around 375 degrees F, perfect for some direct grilling action. Once the grill is at temperature, get that seasoned steak onto the grates.
Cook until it hits 120 degrees F inside, roughly 5 to 9 minutes per side, for rare meat. Once it’s done, go ahead and let it rest for a solid 10 minutes. Keep it warm while you prep the rest of the dish.
Steak Moco Loco Gravy
Up next is the savory gravy. Grab a large skillet and then throw it over a medium-heat fire, about 325 degrees F. Into the hot skillet, add some oil, sliced onions, mushrooms, and minced garlic. Let them dance until they’re beautifully browned and slightly caramelized. This usually takes about 20 minutes.
Now, to thicken the sauce, sprinkle in some flour, stir it around until everything’s coated, then add the butter. Keep stirring until the sauce thickens nicely – about 4 to 8 minutes.
Toss in the rest of your ingredients, then let it all simmer until it thickens up a bit more, before taking it off the heat. Keep that skillet of Hawaiian food goodness warm and ready for what’s next.
Now, to finish up this plate, let’s fry up the eggs just the way you like them – sunny side up, over easy, you do you. I prefer a runny egg yolk with my steak.
Now, let’s assemble the masterpiece. Slice that ribeye, scoop some white rice onto a plate, and then lay the steak over the top.
Pour on that mouthwatering gravy, sprinkle on some sliced scallions and sesame seeds. Last but not least, crown it all with that perfectly cooked fried egg.
Now, my friend, you’re ready to dig in and savor the deliciousness of your fire-grilled Steak Moco Loco. Enjoy!
Why Sticky Rice is Best for Steak Moco Loco
Long-grain rice is non-sticky and a good choice for pilafs and stir-fries. Short-grain rice, aka sticky rice or sushi rice, works best in any Moco Loco recipe for how well it holds together in a tasty bite packed with steak, egg, and brown gravy. A rice cooker is a great investment, btw, for perfectly cooked rice without overthinking the instructions.
What to Serve with Moco Loco
The Steak Loco Moco is a fairly complete meal on its own, however, some grilled pineapple slices would add a nice sweet, tangy element. Macaroni salad is another classic Hawaiian cuisine side dish that you may want to include in the feast.
How to Store Leftovers and Reheat
Store leftover Moco Loco in an airtight container in the refrigerator for up to 2 days. Gently reheat in a skillet over medium heat or in an aluminum foil packet on the grill until warmed through.
Absolutely! While I used a ribeye, you can experiment with a New York strip or even adapt the recipe with a more traditional juicy hamburger patty.
Yes! Although less traditional, brown rice or wild rice are definitely other solid options.
Certainly! If you have a vegetarian coming over to join you for this feast, feel free to replace the steak with some large grilled portobello mushrooms.
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Steak Loco Moco
- 1 Ribeye Steaks
- 2 tbsp Bourbon Prime
- Neutral Oil as needed
- 1.5 cups Sliced Sweet Onions
- 1 cup Sliced Mushrooms
- 1 cup Beef Broth
- 1 stick Unsalted Butter
- 2 tbsp All Purpose Flour
- 1.5 tbsp Minced Garlic
- 1.5 tbsp Soy Sauce
- 1 tbsp FYR BLK Hot Sauce
- 1.25 tsp Worcestershire Sauce
- White Rice
- Fried Egg
- Sliced Scallions
- Sesame Seeds
- Slather the steak with a neutral oil and season with my Bourbon Prime Rub all over. Set to the side till ready to cook.
- Preheat the fire to medium-high temperature about 375 degrees F for direct grilling.
- Next, add your steak to the grill to cook until 120 degrees F internal (about 5-9 minutes per side). Once the steak is done cooking, pull it off and let rest for 10 minutes. Keep warm until ready to serve.
- Add a large skillet to a medium heat fire (about 325 degrees F) along with oil, sliced onions, sliced mushrooms, and minced garlic. Cook until well browned and slightly caramelized (about 20 minutes).
- Next, add your flour and stir around to coat all the veggies, then add your butter and let it melt. Stir until the sauce has slightly thickened, then add the rest of your ingredients to the skillet. Stir and let simmer until thickened (about 4-8 minutes). Pull off and keep warm for serving.
- Fry up your egg to your preferred doneness then begin serving. Slice your ribeye and add some white rice to a plate along with the steak. Top everything with some gravy, sliced scallions and sesame seeds. Add the egg on top of the rice, serve and enjoy!