Teriyaki Steaks with a Rice Dish

I started with a pre-marinated roast. It was teryaki flavored. I was instructed to cut it like we do for our venison steaks. Crossways, thickness of my finger or thumb.

I made the rice according to the stovetop directions. One saucepan for the rice, and a frying pan with some pats of butter melting with bits of onion and sweet pepper. As the rice started to boil, I added the rice packet and started the steaks in the pan with the peppers and onions.

The steaks began to cook. Slowly. Medium heat. As they cooked, I checked their temperature. Fresh from the refrigerator, their temperature had edged up to 80 degrees. I covered the rice pan and turned it to low heat so it could simmer for 7 minutes.

After five minutes, the sides of the steaks were turning white. A good sign. With two minutes left on the rice, I flipped the steaks over. They had a nice caramel color. The temperature had reached 145 degrees. When the rice was done, the temperature had eased up to 160 degrees. Everything was done.