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Cook the bone broth rice:
Rinse rice until water runs clear.
Bring bone broth, salt, and butter to a boil.
Add rice, lower heat, cover, and simmer for 15 minutes.
Fluff with a fork and keep warm.
Prepare the peppers:
Heat oil in a skillet over medium heat.
Sauté sliced peppers for 6–8 minutes until soft and lightly charred.
Season with salt and pepper.
Sear the steak:
Pat steak dry and season with salt, pepper, and garlic powder.
Heat oil in a hot skillet or grill pan.
Sear 3–4 minutes per side for medium-rare.
Let rest 5 minutes, then slice thinly against the grain.
Melt the cheese:
In a small saucepan or microwave-safe bowl, melt cheddar with a splash of cream until smooth and gooey.
Assemble the bowl:
Start with a bed of bone broth rice.
Add steak slices and sautéed peppers.
Drizzle with warm smoked cheddar.
Serve immediately.
Serving and Storage Tips:
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