Ribeye with Pineapple Jalapeño Cashew Fried Rice

Instructions

Step 1 Season the ribeye steak generously with salt and black pepper on both sides. /n
Step 2 Heat olive oil in a skillet over medium-high heat and sear the steak for about 3–4 minutes per side until a golden crust forms. /n
Step 3 Add butter to the pan and baste the steak while cooking until it reaches your preferred doneness, then remove and let it rest. /n
Step 4 Heat vegetable oil in a wok or large skillet over medium-high heat. /n
Step 5 Add diced onion and minced garlic and sauté for about 1 minute until fragrant. /n
Step 6 Push the vegetables to the side of the pan and scramble the egg in the empty space until fully cooked. /n
Step 7 Add the cooked jasmine rice and stir well to combine with the egg and vegetables. /n
Step 8 Stir in pineapple chunks, sliced jalapeños, cashews, and soy sauce, then cook for 2–3 minutes while tossing frequently. /n
Step 9 Drizzle sesame oil over the rice and add chopped green onions, mixing everything together. /n
Step 10 Slice the rested ribeye and serve it alongside the pineapple jalapeño cashew fried rice.

Storage and Reheating Tips

Store leftover steak and fried rice in separate airtight containers in the refrigerator for up to 3 days. Reheat the fried rice in a skillet over medium heat with a small splash of oil to restore its texture. The ribeye can be reheated gently in a pan or sliced thin and warmed briefly to prevent overcooking.