Steak Ranchero

[zwiller]

Not legit ranchero but is how it is served here at the local joints (mexi rub/steak al carbon seasoning). Star of the show was the rice. 5m rice with 1/2 Salsa Casera (Herdez) and a little chicken boullion powder (of course rice got heavy toast in oil first) All was pretty easy to bang out too. Would eat this once per week if I could. Will take some effort to find more T-bones as my go to is gone. The dream is charro beans but the refried are no fail. I thought the pic turned out a little better than typical so thought you guys might enjoy.

 

[Colin1230]

Oh man, that's my meal, right there!!

 

[JLeonard]

Another meal that I'd pay good money for!

Jim

 

[JLinza]

Sign me up for a plate. Looks darn good

 

[normanaj]

I'm in on that!

 

[Astralogics]

Mmmm, that's a beautiful looking plate right there. I'd tear that up!

 

[SmokinEdge]

My kinda meal there. Nicely done

 

[BrianGSDTexoma]

Awesome Sam!!! I not much of a rice guy but I going to try that.

 

[Brokenhandle]

That looks awesome! Been too long since I had a t bone!

Ryan

 

[BrianGSDTexoma]

So I suck at rice. Can you tell me a little more how you made? Looks like you fried in some oil like rice a roni? You add any water?

 

[chilerelleno]

I'd dive face first into that plate!

 

[chopsaw]

Looks great Sam ! Nice marks on the steak . Love the rice cooked like that to . Frying in the oil is key . Nice post bud .

 

[zwiller]

So I suck at rice. Can you tell me a little more how you made? Looks like you fried in some oil like rice a roni? You add any water?

Oh man love me some rice. Hell, we're known to eat it plain. Yes, made like roni. Sauted first and then finished with water covered. Key to rice is "the ratio". For 5m rice it's 1:1 rice:liquid. In small pot with a lid add 1T oil and 1C rice. Heat on pretty high. In a large measuring cup add 1/2c GOOD salsa and top off with water to 1C mark. I use those little mexican cans but yes Pace type stuff works. Add 1/2 tsp chicken boullion. I use the loose stuff but a cube works but only use half of one for this. NUKE the liquid and stir to dissolve while rice is going. Brown rice HARD stirring or moving pot to keep from charring. Once the house sufficiently stinks ha, take off heat. Next you add your 1C liquid/cover/and let sit 5-10m BUT grab a beer first and/or clean up a bit before adding liquid right away. If you add liquid when pot is really hot the liquid with boil and splatter all over. Hope that helps.

Nice marks on the steak .

Thanks Rich. Have to take it easy on the sear as the t-bones were maybe 3/4" at best LOL. OMG the filet...

I know none of this is legit Mexican and maybe not even TexMex but it's how we like it. It's basically 1980's Chi Chis but frozen strawberry margarita is optional

 

[Brokenhandle]

Oh man love me some rice. Hell, we're known to eat it plain. Yes, made like roni. Sauted first and then finished with water covered. Key to rice is "the ratio". For 5m rice it's 1:1 rice:liquid. In small pot with a lid add 1T oil and 1C rice. Heat on pretty high. In a large measuring cup add 1/2c GOOD salsa and top off with water to 1C mark. I use those little mexican cans but yes Pace type stuff works. Add 1/2 tsp chicken boullion. I use the loose stuff but a cube works but only use half of one for this. NUKE the liquid and stir to dissolve while rice is going. Brown rice HARD stirring or moving pot to keep from charring. Once the house sufficiently stinks ha, take off heat. Next you add your 1C liquid/cover/and let sit 5-10m BUT grab a beer first and/or clean up a bit before adding liquid right away. If you add liquid when pot is really hot the liquid with boil and splatter all over. Hope that helps.


Thanks Rich. Have to take it easy on the sear as the t-bones were maybe 3/4" at best LOL. OMG the filet...

I know none of this is legit Mexican and maybe not even TexMex but it's how we like it. It's basically 1980's Chi Chis but frozen strawberry margarita is optional

I'd call it more please!

Ryan

 

[WaterRat]

Looks great! Mmmm, t-bone steaks!

 

[BrianGSDTexoma]

Oh man love me some rice. Hell, we're known to eat it plain. Yes, made like roni. Sauted first and then finished with water covered. Key to rice is "the ratio". For 5m rice it's 1:1 rice:liquid. In small pot with a lid add 1T oil and 1C rice. Heat on pretty high. In a large measuring cup add 1/2c GOOD salsa and top off with water to 1C mark. I use those little mexican cans but yes Pace type stuff works. Add 1/2 tsp chicken boullion. I use the loose stuff but a cube works but only use half of one for this. NUKE the liquid and stir to dissolve while rice is going. Brown rice HARD stirring or moving pot to keep from charring. Once the house sufficiently stinks ha, take off heat. Next you add your 1C liquid/cover/and let sit 5-10m BUT grab a beer first and/or clean up a bit before adding liquid right away. If you add liquid when pot is really hot the liquid with boil and splatter all over. Hope that helps.


Thanks Rich. Have to take it easy on the sear as the t-bones were maybe 3/4" at best LOL. OMG the filet...

I know none of this is legit Mexican and maybe not even TexMex but it's how we like it. It's basically 1980's Chi Chis but frozen strawberry margarita is optional

Perfect Thanks.