Season and marinate the steak: Pat the 24 oz steak dry with paper towels (dry surface = better sear). Put the steak in a shallow dish and pour 3 tablespoons soy sauce over it, rub 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper into both sides, and drizzle 1 tablespoon olive oil. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Why: The soy builds umami and helps season through the exterior; resting at room temperature shortens cooking time and yields a more even internal doneness.

Start the rice for best texture: While the steak marinates, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the minced garlic and 1/2 of the finely chopped onion and sauté 30–45 seconds only—until aromatic but not browned. Add 1.5 cups long-grain rice and toast, stirring, 1–2 minutes until the grains look slightly glossy and smell nutty. Why: Toasting the rice coats the grains with fat and drives off a little surface starch so the finished rice is fluffier and more separated.

Simmer the rice: Add 3 cups water and a pinch of salt, bring to a boil uncovered, then reduce to a gentle simmer and cover tightly. Cook 15–18 minutes without lifting the lid. Turn off the heat and let rest 10 minutes covered, then fluff with a fork and keep warm. Why: Gentle simmering and a final rest allow the rice to evenly absorb water and steam to finish the grains, yielding tender yet non-mushy rice.

Prepare the carrots: While the rice cooks, heat a large sauté pan over medium heat with 1 tablespoon butter. Add the remaining half onion and cook 1–2 minutes until translucent. Add 1 lb carrots and sauté 3–4 minutes to begin browning. Add 1 tablespoon honey and 3 tablespoons water, stir, cover, and cook 6–8 minutes until fork-tender and the glaze has thickened. Uncover and increase heat for 1–2 minutes to reduce the glaze to a glossy coating; finish with a squeeze (1 tsp) lemon juice if using. Season with salt and pepper to taste. Why: Browning the carrots first adds caramelization and depth; the short covered steam finish tenderizes them quickly while the glaze concentrates into a sticky, attractive coating.

Sear the steak for a caramelized crust: Heat a heavy skillet (cast-iron ideal) over high heat until smoking lightly. Wipe off excess marinade and sear the steak (no crowding) 2–3 minutes per side to develop a deep brown crust. If steak is thick (>1"), sear edges for 30–45 seconds. Why: High-heat searing creates Maillard browning—complex savory flavors and a pleasant crust that contrasts the tender interior.

Finish to desired doneness: If your steak is thin (under 1"), after searing reduce heat to medium and cook another 1–2 minutes per side for medium-rare; for thicker steaks, transfer the pan to a 400°F (200°C) oven for 4–6 minutes for medium-rare. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Let the steak rest 7–10 minutes, tented loosely in foil. Why: Finishing in the oven ensures even doneness without burning the crust; resting lets juices redistribute so the steak stays juicy when sliced.

Make the soy-brown gravy: After the steak sears, leave 1–2 tablespoons of browned bits and juices in the pan. Lower heat to medium-low and add the remaining 1 tablespoon butter. Add the reserved brown gravy packet and prepare according to package directions but replace half the water called for with 2 tablespoons soy sauce (or add 1 tbsp soy plus 1–2 tbsp pan juices) and whisk. Simmer 1–2 minutes to thicken and meld flavors. Taste and adjust with a pinch of salt or a splash of lemon if it tastes flat. Why: Using pan fond (the browned bits) and adding soy to the gravy dramatically amplifies savory depth and creates a glossy, restaurant-style sauce that ties the plate together.

Slice and plate: Slice the rested steak against the grain into 1/4"–1/2" slices to maximize tenderness. Spoon a little of the soy-brown gravy over the steak slices. Serve alongside a generous scoop of garlic-butter rice and 3–4 glazed carrots per plate. Finish with a grind of pepper and an optional sprinkle of chopped parsley or sliced green onion for color. Why: Slicing against the grain shortens muscle fibers for a more tender bite; finishing with sauce preserves the crust while ensuring each bite has savory, glossy flavor.