Umami-Rich Ribeye Steaks with Steakhouse-Style Fried Rice

Umami has been a recent obsession of mine. I rediscovered this savory taste a few months ago and have been experimenting with new recipes ever since. This Umami Ribeyes with Steakhouse Fried Rice recipe showcases umami front and center. A friend recently released a new spice blend called Ooomami Rub, and it inspired me to build a recipe around an intense savory rub and a classic steakhouse-style fried rice. As soon as the rub arrived I got to work on this dish, and it came together faster than I expected.

Take a Walk on the Savory Side

What exactly is umami? It’s one of the five basic tastes—alongside salty, sweet, sour, and bitter—and it’s often described as savory or meaty. Umami is most noticeable in rich broths, aged cheeses, mushrooms, and well-seasoned meats. If you like bold, savory flavors, this recipe is for you: seasoned ribeye steaks finished over high heat and served over a buttery, savory fried rice.

Start by getting your grill or fire going. I like to have a steady bed of coals or medium-high heat before I start cooking. A well-established fire breaks down wood into consistent coals that deliver even heat for searing steaks and for using a cast-iron skillet or griddle. While the fire settles, prep the steaks and the ingredients for the fried rice.

For the steaks, season three boneless ribeyes on all sides with the Ooomami rub or a similar umami-forward steak seasoning. Heat a skillet or griddle over the fire, add a tablespoon of neutral oil, then sear the ribeyes. Aim for an internal temperature of about 120°F for medium-rare; this usually takes just a couple of minutes per side on very hot heat. Once cooked, remove the steaks and let them rest while you finish the fried rice.

Even Rice is Better Fried

Clear the skillet, add a generous amount of butter, and melt it until it foams. Don’t skimp on the butter—too little and the rice or vegetables will stick and scorch. Add minced garlic and cook until fragrant, then stir in diced white onion and carrots and cook until the onion softens.

Push the vegetables to the side, add cracked eggs, and scramble them until just set. Add cooked white rice (precooked or day-old rice works best because it’s drier and fries up without getting mushy). Season the rice with soy sauce, a touch of sesame oil, and a pinch of sea salt. Toss everything together over medium-high heat until the rice is warmed through and well combined with the eggs and vegetables. A final two minutes over heat will marry the flavors and give the rice a slight toasty edge.

Pro tip: precooked rice from the grocery or day-old refrigerated rice saves time and produces a better texture for fried rice. If you must cook fresh rice, cool it thoroughly before frying so it doesn’t clump.

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Umami Ribeyes Best Served on a Bed of Steakhouse Fried Rice

To serve, slice the rested ribeyes against the grain and arrange the slices over a generous portion of the steakhouse fried rice. Garnish with chopped scallions and a drizzle of Yum Yum sauce or your preferred steak sauce. This dish is a great centerpiece for a casual dinner with friends or family—bold, savory, and full of satisfying textures.