At El Paeller, we love bringing the essence of authentic Valencian cuisine to your table. Today we bring you a recipe that combines the richness of our tradition with the highest-quality ingredients: rice with aged beef ribeye steak. A dish full of intense flavors and textures that will make you feel like a true paella master. By following this recipe, you can prepare a rice dish that will not only surprise your guests but also reflect the culinary art of wood-fired paella.
Characteristics of rice with steak
Rice with aged beef ribeye steak is a dish that stands out for its robust and profound flavor, the result of a fusion of select ingredients and careful preparation. The ribeye steak, with its infiltration of fat, adds a unique juiciness to the rice, while the touch of vermouth and saffron gives it a subtle sophistication. This dish is not only a delight for the palate, but also a testament to the respect for Valencian culinary tradition, enhanced by the wood-fired cooking technique we use at El Paeller.
Steps to follow to make Rice with Steak
Ingredients
- Cubes of aged beef ribeye fat to taste
- 30 ml of extra virgin olive oil
- Salt to taste
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium tomatoes, grated
- 1 teaspoon of paprika from La Vera
- 40 ml of red vermouth
- Wood-fired meat broth from El Paeller
- Saffron infusion to taste
- 300 grams of bomba rice
Preparation
- Prepare the rice base: In a paella pan over medium heat, melt the diced ribeye fat until completely liquid, releasing its characteristic aroma. This step is essential for infusing the rice with the deep flavor of the ribeye. Remove the melted fat and set aside.
- Sofrito: In the same paella pan, add the olive oil and sauté the onion and garlic with a pinch of salt. Cook until the onion is translucent and the garlic begins to brown, releasing its aromas.
- Add the tomato: Add the grated tomato to the sofrito and cook over medium heat until its water has evaporated, blending perfectly with the onion and garlic. This step ensures the flavors are concentrated and intensified.
- A touch of paprika and vermouth: Add the La Vera paprika, stirring quickly to prevent it from burning. Immediately, pour in the red vermouth and let the alcohol evaporate, which will add a herbal note to the sofrito. Then, stir in the El Paeller wood-fired beef broth.
- Cooking the rice: Once the broth is hot, pour in the saffron infusion and add the rice, distributing it evenly in the paella pan. Cook over medium heat for about 15-18 minutes, without stirring, so the rice absorbs all the flavors.
- Prepare the steak: While the rice is cooking, sear the steak in a separate pan, sealing it on both sides until golden brown on the outside and juicy on the inside. Slice the steak into thin slices.
- Finishing the dish: Once the rice is cooked, remove the paella from the heat and let it rest for a few minutes. Then, garnish the rice with the ribeye steak slices. Add a few saffron threads and a few drops of extra virgin olive oil for a final touch of shine and flavor.
Our recommendations for your steak paella
Quality of the steak
Be sure to choose a high-quality, aged beef ribeye with good fat infiltration for a deeper flavor and juicy texture.
Flavor variations
If you're looking to intensify the flavors, add a few extra garlic cloves to the sofrito or a touch of Worcestershire sauce along with the vermouth.
Spicy touch
For those who enjoy spicy food, a pinch of crushed chili in the sofrito can add a fiery touch that complements the robust flavors of the ribeye.
Presentation
Garnish the dish with sprigs of fresh rosemary or parsley before serving. This not only adds an attractive visual touch but also complements the dish's flavors.
Pairing
This rice pairs perfectly with a medium- to full-bodied red wine with spicy notes and a touch of acidity to balance the richness of the steak.
With this recipe and the recommendations of our chef, Rafa Margós, you're ready to prepare a ribeye rice dish that will become the star of any family gathering. It's a dish that stands out not only for its flavor, but also for the quality of the ingredients and the artisanal wood-fired cooking technique that characterizes El Paeller. Enjoy!
El Paeller's wood-fired meat broth: the secret of flavor
One of the key elements for this ribeye rice to taste incredible is the use of high-quality broth, which acts as the soul of the recipe. At El Paeller, our wood-fired beef broth is one of our most prized treasures, and today we'll tell you why it's so special.
Tradition and authenticity in every sip
El Paeller's wood-fired beef broth is made using an artisanal process in our workshop in Chiva, Valencia. We use only 100% natural ingredients, without preservatives or additives, ensuring an authentic and pure flavor, just as it was made in Valencian kitchens of yesteryear. Wood-fired preparation is not a mere indulgence, but a technique that provides a unique character and a depth of flavor that is difficult to replicate with other cooking methods. In case you didn't know, we are unique in our wood-fired production!
Premium ingredients
The secret to a good broth lies in the quality of its ingredients. For our beef broth, we select the finest chicken and duck cuts, which provide a rich and nuanced flavor. We also add crushed tomatoes, EVOO, salt, sweet paprika, and infused rosemary, which brings balance to the broth. Finally, the salt content is carefully adjusted to ensure the broth is flavorful enough without overpowering the other ingredients in the dish. Remember, you can adjust the salt to taste!
Slow cooking over wood
Wood-fired beef broth is what truly makes the difference. Wood-fired beef broth is a process that requires patience and dedication, as the broth cooks for several hours to ensure all the flavors blend and intensify. This slow and steady approach we take in the workshop is what gives the broth a rich texture and complexity of flavor that is impossible to achieve through faster methods.
Versatility in the kitchen
El Paeller's beef broth is not only the perfect accompaniment to our ribeye rice, but also an ideal base for a wide variety of dishes. From soups and stews to risottos and other types of rice, this broth adds a deep, comforting flavor to any recipe.
In short, a broth that will pair perfectly with your suquets, calderetas, stews, and rice dishes.
