Steak Rice Bowl is my spin on the Japanese classic, Steak Donburi, and it’s got everything you’re craving tonight: sweet, smoky, and with insanely good umami flavor. Tender steak over sticky white rice, glazed in a bourbon-soy sauce that seeps into every bite, is my idea of the perfect meal. It’s the best Asian food with an unforgettable mix of savory depth, caramelized sweetness, and smoky flavor from the grilled steak.
Traditionally, Donburi calls for sake, but I swapped in bourbon because that’s what I had on hand, and honestly, it hits harder. Top it with scallions or chives, an egg yolk, and then a sprinkle of sesame seeds for that final touch. Simple, comforting, and so freakin’ delicious, this won’t be the last time you make this easy recipe.
Sponsored by Montana Knife Company
This one’s sponsored by my friends over at Montana Knife Company, whose blades cut steak like butter and make prep a breeze. Whether it’s meal prep, date night, or just dinner by the fire, this Steak Rice Bowl brings big flavor and even bigger style.
Table of Contents
- Why You’ll Love Steak Rice Bowl
- Ingredients Round-Up
- Pro-Tip: Why Sticky Rice is best?
- How to Make The Steak Rice Bowl
- Pro Tip: How to Pick the Best Montana Knife for Slicing Steak
- What to Serve with Steak Rice Bowl
- Leftovers & Reheating Instructions
- More Rice Bowls
- FAQs for Steak Bowls
- This sauce is FYR!
- Steak Rice Bowl Recipe
Why You’ll Love Steak Rice Bowl
You can’t go wrong with the steak and rice combo. Perfect for busy weeknights or lazy Sundays, it’s one of those rice bowls that always satisfies. And the Steak Rice Bowl presentation itself—with that glossy egg in the middle—is next-level. Between the smoky steak, glossy sauce, and then that rich yolk on top, you’re getting sweet, savory, and a little bit of spice in every bite.
Steak Rice Bowl is a versatile recipe, too. You can use ribeye, strip, or even flank steak or skirt steak. With that sauce, tossed over sticky rice, you’ve got Asian flavor in a dish that feels both fancy and comforting.
The best part? When you’re slicing that juicy steak, a sharp Montana Knife Company blade makes clean cuts easy. Thin, even slices are key to the whole presentation. Absolutely no tugging, no shredding, just pure, buttery steak layered over the best rice.
If you are craving more umami steak flavor, try these recipes next: Umami Whiskey Marinated Hanger Steaks, Garlic Teriyaki Steak Bites, and Umami Ribeyes with Steakhouse Fried Rice.
Ingredients Round-Up
The ingredients for the Steak Rice Bowl are straightforward, but when they all come together into one recipe, they are pure comfort food magic.
- Steak — Ribeye or strip steak, Cowboy Butter Rub, and a little olive oil or canola oil to get that sear going.
- Donburi Sauce — Soy sauce, mirin, bourbon, and brown sugar for that deep, caramel glaze. You can use rice wine vinegar instead of bourbon if you want the traditional route. Or keep the bourbon for a smoky twist.
- Garnish — Cooked white rice (or brown rice or cauliflower rice), an egg yolk, sesame seeds, chopped scallions (green onions) or chives, and fresh cilantro if you’re feeling it.
Bring the Flavor Home
Pro-Tip: Why Sticky Rice is best?
Sticky rice gives the best results for the Steak Rice Bowl recipe. Why? Also known as short-grain rice, sticky rice is what gives this bowl its authentic Donburi texture. The grains are shorter and higher in starch than long-grain varieties, such as jasmine or basmati, which makes them soft and slightly chewy once cooked. That natural stickiness helps the rice hold its shape and grab onto the sauce instead of letting it run off. Every bite pulls together tender steak, glossy glaze, and that perfect balance of savory and sweet.
How to Make The Steak Rice Bowl
Alright, let’s get that fire going for our juicy steak and rice bowls.
Prep the Steak
To make the Steak Rice Bowl, let’s start with our steak prep. Pat the meat dry with a paper towel, then rub it down with oil and season generously with Cowboy Butter Rub. Let it sit at room temperature while you prep your sauce.
Sauce
Place a large skillet over medium heat of around 300F. Add your sauce ingredients and let them simmer together until thick, glossy, and sticky. The soy, bourbon, and brown sugar create that rich glaze that’ll cling to your steak. Once it’s ready, pull the skillet off and set it aside.
Grilling Time
Now crank up the heat to medium-high heat, about 350F. Drop that steak on the fire and let it sear. You’re going for that nice crust, which means about 3 to 4 minutes per side, depending on thickness. Brush it occasionally with the sauce while it cooks. Once your internal temperature hits about 120F (or your preferred doneness) on the meat thermometer for medium-rare, pull it off and let the steak rest.
Slice Steak & Serve over rice
Slice the steak on your cutting board using your Montana Knife Company blade. Those clean, thin slices are what make this Steak Rice Bowl truly shine.
Add your cooked steak over a bed of warm rice in a large bowl. Spoon on more of that sauce until it’s glossy and perfect. Garnish with sesame seeds, scallions, and then that golden egg yolk right in the middle.
That’s it. A Steak Rice Bowl recipe that’s pure comfort in every bite. Now all that’s left to do is enjoy. Cheers to another great meal cooked over the fire!
Pro Tip: How to Pick the Best Montana Knife for Slicing Steak
When slicing steak, you want a culinary blade that’s sharp, stable, and precise. From the MKC Culinary Collection, look for a chef’s knife or slicer with a long, straight edge and balanced weight. The right blade makes it easy to glide through your steak in smooth, clean cuts without tearing the meat. A comfortable handle and solid heft help with control—and that’s what keeps those juices where they belong: on your plate, not the board.
Also, make sure to check out my How To Sharpen Knives article for tips and tricks on how to keep that bad boy in top notch shape!
What to Serve with Steak Rice Bowl
This Steak Rice Bowl already covers the bases: protein, carbs, and flavor. But if you want to round it out, go for grilled red bell peppers, black beans, or roasted veggies on the side.
And like always, that sauce doubles as a dipping glaze for just about anything. It’s one of those pantry staples you’ll make again and again.
Leftovers & Reheating Instructions
If you’ve got leftover steak, cool and store it in an airtight container for up to 3 days. As for rice, cool it down within an hour of cooking and place in an airtight container in the fridge. Cooked rice can spoil fast if it sits out too long, so once it’s warm (not hot), get it in the fridge.
When you’re ready to eat your Steak Rice Bowl 2.0, fire up a large skillet or cast iron over medium heat. Add a splash of water or broth to loosen the rice and a drizzle of oil for the steak. Reheat together until the rice is steaming hot and the steak is warmed through but still tender.
Skip the microwave—it dries everything out and never heats evenly. A quick toss in the skillet keeps that sear on the steak, the sauce glossy, and the texture just right.
More Rice Bowls
FAQs for Steak Bowls
Start with your local butcher. They’ll have the freshest cuts and can slice a ribeye exactly how you like it. If that’s not an option, go with trusted online sources like Snake River Farms, Crowd Cow, or 1855 Black Angus for consistent quality and great marbling. Warehouse stores like Costco also carry solid Prime or Choice ribeyes. Just look for even marbling, about an inch of thickness, and that deep red color that means flavor.
Yes, next-day rice actually works best for this recipe. Chilled rice has less surface moisture, so it holds its shape and won’t turn mushy when you add the sauce. It also absorbs flavor better, giving you that perfect chewy texture and glossy finish you want in a rice bowl. Just be sure the rice was cooled and stored safely in the fridge after cooking, and only reheat it once before serving.
Donburi simply means “bowl” in Japanese, and it’s been a staple of Japanese home cooking for centuries. The concept is simple—rice on the bottom, toppings on top—but the combinations are endless. Traditional versions feature simmered meats like beef (gyudon), pork (butadon), or tempura. Steak Donburi came along later, blending Japan’s love of rice bowls with Western-style grilled beef. It’s a modern twist born from the fusion of Japanese comfort food and steakhouse culture.
Get stoked for life
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.
Steak Rice Bowl
Ingredients
Steak:
- 1 Large Ribeye or Strip Steak
- 2 tbsp Cowboy Butter Rub
- Neutral Oil as needed
Donburi Sauce:
- ½ cup Soy Sauce
- ¼ cup Mirin
- ¼ cup Bourbon
- ¼ cup Sugar
Garnish:
- Egg Yolk
- 1.5 cups Cooked White Rice
- Sesame Seeds
- Chopped Scallions or Chives
Instructions
- Preheat a large skillet over a medium low heat fire (about 300F).
- Add in your sauce ingredients to the skillet to simmer for 5-8 minutes until thickened and glossy. Once done, pull off and set to the side.
- Slather the steak in oil and generously season with my Cowboy Butter rub.
- Add to a medium high heat fire (about 350F) for 6-8 minutes per minute until 120F internal. Baste the outside of the steak with the sauce occasionally. Once done, pull off and let rest
- Add the cooked rice to the center of a bowl. Slice the steak in strips and layer around the outside of the rice.
- Garnish with chives, egg yolk, sesame seeds and more sauce. Serve and enjoy!
