Instructions
Step 1. In a small bowl, whisk together the soy sauce, honey, and Worcestershire sauce for the steak glaze. Set aside.
Step 2. Pat the ribeye steaks dry and season both sides with salt, black pepper, garlic powder, and onion powder.
Step 3. Heat a cast-iron skillet or grill pan over high heat and add the olive oil.
Step 4. Cook the steaks for 3 to 5 minutes per side, depending on thickness and desired doneness.
Step 5. During the final minute of cooking, add the butter and brush the steaks with the prepared glaze.
Step 6. Transfer the steaks to a plate and let them rest for 5 to 10 minutes.
Step 7. For the spicy mayo, whisk together the mayonnaise, sriracha, and lime juice. Set aside.
Step 8. Heat the vegetable oil and sesame oil in a large wok or skillet over medium-high heat.
Step 9. Add the onion, bell pepper, jalapeños, and garlic. Sauté for 3 minutes.
Step 10. Push the vegetables to one side and add the beaten eggs. Scramble until cooked.
Step 11. Add the chilled rice and pineapple. Stir-fry for 4 to 5 minutes.
Step 12. Pour in the soy sauce and season with black pepper. Toss until everything is evenly coated.
Step 13. Stir in the green onions and cook for 1 additional minute.
Step 14. Arrange the pineapple fried rice on serving plates.
Step 15. Place a ribeye steak alongside the rice and serve with the spicy mayo and extra steak glaze for dipping.
Storage and Reheating Tips
Store leftover steak, rice, and sauces separately in airtight containers in the refrigerator for up to 4 days.
Reheat the fried rice in a skillet over medium heat with a small splash of water to restore moisture.
Warm the steak gently in a skillet over low heat to avoid overcooking.
The spicy mayo should be kept refrigerated and used within 3 days.
The fried rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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