Steak Cheese and Rice

Growing up in Nonna’s kitchen, I never imagined that the simple combination of perfectly seasoned steak and creamy saffron rice would become my absolute go-to dish. This recipe is pure Italian magic – a game changer that transforms ordinary weeknight dinners into next-level celebrations of flavor. My madre taught me this dish during those precious Sunday afternoons when the whole family gathered around her wooden table, and the aroma of garlic and herbs filled every corner of our home. What makes this biftecca con riso so special isn’t just its authentic Milanese roots, but how it brings together the robust flavors of perfectly grilled beef with the creamy elegance of risotto-style rice.

Why You’ll Love This Recipe

This dish perfectly embodies the Italian philosophy of using simple, quality ingredients to create something extraordinary. The tender, herb-crusted steak paired with saffron-infused rice creates a harmony that’s both comforting and sophisticated – exactly what traditional Italian cooking is all about. What I love most is how accessible this recipe is; you don’t need to spend hours in the kitchen to achieve restaurant-quality results. The secret lies in timing and technique, just like Nonna always said. The aromatic blend of fresh rosemary, garlic, and white wine elevates the steak, while the creamy rice (infused with precious saffron threads) provides the perfect canvas for those incredible meat juices. This is authentic Italian comfort food that’s guaranteed to impress your family and guests alike.

Biftecca con Riso alla Milanese

A traditional Italian family favorite combining perfectly seared steak with creamy saffron-infused risotto. Rich, aromatic, and steeped in generations of culinary heritage, this dish turns any meal into a celebration.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main

Cuisine Italian

Servings 4 servings

Calories 680 kcal

Equipment

• Cast Iron Skillet
• Heavy-bottomed Pan

Ingredients

  

For the Steak

• 4 ribeye or NY strip steaks about 8 oz each
• 3 tbsp extra virgin olive oil
• 4 fresh rosemary sprigs
• 6 cloves garlic crushed
• 1/2 cup dry white wine
• 2 tbsp butter
• Salt and freshly ground black pepper to taste

For the Saffron Rice

• 2 cups Arborio rice
• 1/2 tsp saffron threads
• 6 cups warm beef broth
• 1 large onion finely chopped
• 3 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup Parmigiano-Reggiano freshly grated
• 3 tbsp butter
• Salt to taste

For the Gremolata (Optional)

• Zest of 2 lemons
• 3 tbsp fresh parsley chopped
• 2 cloves garlic minced

Instructions

 

• Steep saffron threads in 2 tablespoons warm broth for 10 minutes.
• Sauté onion in olive oil until translucent. Add rice and toast for 2-3 minutes.
• Deglaze with white wine. Add broth gradually, stirring continuously for 18-20 minutes.
• Add saffron mixture halfway through. When rice is al dente, stir in butter and cheese. Season and keep warm.
• Let steaks come to room temperature. Season with salt and pepper.
• Sear steaks in hot skillet with olive oil. Add garlic and rosemary. Flip and baste with butter and wine.
• Cook to preferred doneness. Rest steaks for 5-10 minutes.
• Serve saffron rice with steak, pan juices, and optional gremolata.

Notes

You can substitute saffron with turmeric for color, use different steak cuts, or add mushrooms and cherry tomatoes for variation. Store rice and steak separately for best reheating results.

Keyword Comfort Food, Risotto, Steak

Ingredients

For the Steak (4 servings):

• 4 ribeye or NY strip steaks (about 8 oz each)
• 3 tablespoons extra virgin olive oil
• 4 fresh rosemary sprigs
• 6 garlic cloves, crushed
• 1/2 cup dry white wine
• 2 tablespoons butter
• Salt and freshly ground black pepper

For the Saffron Rice:

• 2 cups Arborio rice
• 1/2 teaspoon saffron threads
• 6 cups warm beef broth
• 1 large onion, finely chopped
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmigiano-Reggiano
• 3 tablespoons butter
• Salt to taste

For the Gremolata (Optional but Recommended):

• Zest of 2 lemons
• 3 tablespoons fresh parsley, chopped
• 2 garlic cloves, minced

Optional Variations:

• Porcini mushrooms for earthier flavor
• Cherry tomatoes for added freshness
• Fresh thyme or sage instead of rosemary

Cooking Instructions

Preparing the Saffron Rice:

1. Start with the saffron: In a small bowl, steep the saffron threads in 2 tablespoons of warm broth. This releases the color and flavor – a trick my nonna swore by. Let it sit for 10 minutes until deep golden.
2. Build the foundation: Heat olive oil in a heavy-bottomed pan over medium heat. Sauté the onion until translucent but not browned (about 5 minutes). This creates that perfect Italian soffritto base.
3. Toast the rice: Add Arborio rice to the pan, stirring constantly for 2-3 minutes until the edges become slightly transparent. You’ll hear it crackle – that’s your cue it’s ready for liquid.
4. Deglaze and develop flavor: Pour in white wine, stirring until absorbed completely. The rice should sizzle and steam – this is where the magic happens.
5. The risotto technique: Add warm broth one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more. This takes patience – about 18-20 minutes total – but it’s essential for that creamy texture.
6. Incorporate the saffron: After 10 minutes of cooking, add your saffron mixture. Watch as the rice transforms into that gorgeous golden color that makes this dish so special.
7. Finish with finesse: When rice is al dente, remove from heat. Stir in butter and Parmigiano-Reggiano for that restaurant-quality creaminess. Season with salt and keep warm.

Preparing the Steak:

1. Room temperature rule: Remove steaks from refrigerator 30 minutes before cooking. This ensures even cooking – a fundamental rule in Italian steakhouses.
2. Season generously: Pat steaks dry and season both sides with salt and pepper at least 15 minutes before cooking. The salt draws out moisture initially, then reabsorbs for deeper flavor.
3. Heat the pan: Preheat a cast-iron skillet over high heat until it starts to smoke slightly. Add olive oil and swirl to coat.
4. Sear for flavor: Place steaks in the pan without moving them for 3-4 minutes. You’ll hear that aggressive sizzle – don’t be tempted to flip early! This develops the Maillard reaction for deep flavor.
5. Flip and add aromatics: After the first side is beautifully caramelized, flip steaks and immediately add crushed garlic and rosemary sprigs. The hot oil will bloom these aromatics instantly.
6. Baste for perfection: Add butter and wine, then tilt the pan to baste steaks with the foaming butter. This technique, called “arroser,” adds incredible richness.
7. Check doneness: Use a meat thermometer (130°F for medium-rare) or the finger test. Remove steaks when they’re 5 degrees under target temperature – they’ll continue cooking as they rest.
8. Rest religiously: Let steaks rest for 5-10 minutes before serving. This allows juices to redistribute, ensuring each bite is perfectly moist.

Serving and Presentation

Serve the golden saffron rice on warmed plates, creating a small well in the center. Place the steak alongside, drizzling with pan juices. Sprinkle with gremolata if using – the bright lemon zest and herbs beautifully contrast the rich flavors. Accompany with a simple arugula salad dressed with lemon and olive oil, and pour a robust Italian red wine like Barolo or Primitivo.

Storage Tips

• Steak: Best enjoyed immediately, but leftover steak keeps covered in the refrigerator for 2-3 days. Reheat gently in a low oven.
• Rice: Store separate from steak for up to 3 days. Add a splash of broth when reheating to restore creaminess.
• Make-ahead tip: You can partially cook the rice and finish it when ready to serve – just like restaurants do!

Frequently Asked Questions

Q: Can I substitute the saffron? A: While saffron is traditional, you can use turmeric for color (use sparingly!) or omit it entirely. The dish will still be delicious, just less authentically Milanese.

Q: What if my rice becomes too thick? A: Simply stir in warm broth, one tablespoon at a time, until you reach desired consistency. The rice should flow like lava when plated.

Q: Can I use different cuts of steak? A: Absolutely! Filet mignon works wonderfully for special occasions, while sirloin offers great value. Just adjust cooking times accordingly.

Q: Are there regional variations in Italy? A: Yes! In Tuscany, they might add fresh herbs like sage. In the South, some families include a touch of tomato in the rice. Romans sometimes add guanciale for extra richness.

Q: Help! My steak is overcooked! A: Slice it thinly and serve over the creamy rice with extra pan juices. The rice will absorb the juices and hide any dryness.

Bringing Families Together, One Plate at a Time

Every time I prepare this biftecca con riso, I’m transported back to those Sunday gatherings where laughter mixed with the clinking of glasses and the satisfied sighs after every bite. This dish has a magical way of turning ordinary dinners into celebrations – whether it’s a romantic anniversary dinner, a Sunday family meal, or when you want to impress dinner guests with your Italian cooking prowess.

The beauty of Italian cuisine lies not just in its flavors, but in its ability to create moments of connection. As you serve this golden rice alongside perfectly cooked steak, you’re not just feeding bodies – you’re nourishing souls and creating memories that will last generations.

I’d love to hear about your experience making this recipe! Share your photos and tell me about the memories you create around your own family table. Did you add your own twist? Did it remind you of a special place in Italy? Drop a comment below – let’s keep this beautiful tradition of sharing food and stories alive.

Buon appetito, amici!