Making A Burrito Bowl Faster Than A Restaurant | But Faster

Once the rice (1 ½ cups) is cooked, place in a bowl; add butter (1 ½ Tbsp), salt to taste, lime juice (1 lime), and cilantro (1 handful). Mix until butter is fully melted and incorporated.

Set a medium saucepan on medium heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add bacon (2 slices), garlic (5 cloves), and jalapenos (2); cook stirring often, about 3 to 4 minutes.

Stir in bay leaves (2 leaves) and beans (2 cans). Next, add chicken stock (½ cup), reduce the heat to low, and simmer for 10 minutes; season to taste with salt and pepper.

In a small bowl, add all ingredients, and stir to combine.

Season your NY Strip (4) with salt and pepper on both sides, generously. Set a 12 inch pan over medium high heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add 2 steaks and sear for 2-3 minutes or until you get a nice golden brown crust, flip and reduce heat to medium sear for 1 minute then add half your butter (½ cup), one half of your garlic (1 head), tilt the pan at an angle so the butter pools on one side.

Using a large spoon, baste the foaming butter over the steak repeatedly until medium rare (135 Fahrenheit internal temperature). Remove from the pan, and rest 15 minutes. Repeat with the other 2 steaks.

Separately set another medium size pan over medium heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add your pepper (1) and onions (½ small); season to taste with salt and pepper. Cook, stirring often, until softened and lightly charred, about 8 minutes.

At this point, your steaks (4) should be rested, slice each of them against the grain about 0.333 inch inch thick.

In your favorite bowl, add as much rice as you desire, steak (4), a spoonful or two of your veggies, freshly grated cheese (1 block), a dollop of your beans (2 cans), avocado slices (1), and finally a dollop of your sauce. Garnish with cilantro and flaky salt. Enjoy immediately.