Rinse the rice under cold water until the water runs clear.

In a pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt.

Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in butter if desired.

Season the steak with salt and black pepper on both sides.

Heat olive oil in a skillet over medium-high heat.

Add the steak to the skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Slice the steak against the grain and serve over a bed of rice.

Add steamed broccoli and sliced carrots on the side.