Bring the steaks to room temperature: remove steaks from the refrigerator 30 minutes before cooking and pat dry with paper towels. Why: letting steak warm slightly ensures more even cooking — a cold center leads to an overcooked exterior before the interior reaches temperature. Patting dry encourages a better sear by reducing surface moisture.

Season the steaks: sprinkle 1 1/2 tsp kosher salt evenly across both sides and 1 tsp freshly ground black pepper. Why: salt applied before cooking draws flavors to the surface and helps form a savory crust; pepper adds aromatic bite. If you have time, you can season up to 1 hour ahead to allow the salt to penetrate.

Rinse and cook the rice: place the 1 1/2 cups rice in a fine-mesh sieve and rinse under cold water until water runs clear (about 30–45 seconds). Transfer to a medium pot with 2 1/4 cups water and a pinch of salt. Bring to a rolling boil, reduce to a gentle simmer, cover tightly and cook undisturbed for 15 minutes. Remove from heat and let sit, covered, 10 minutes. Why: rinsing removes excess surface starch so the grains stay separate; the covered rest after cooking lets steam finish the grains for fluffy rice.

Par-cook the carrots (optional but recommended for consistent tenderness): place carrots in a saucepan with enough water to cover, bring to a simmer and cook 4–5 minutes until just tender-crisp. Drain and set aside. Why: par-cooking shortens the time needed to glaze and ensures evenly cooked carrots without burning while you cook the steak.

Heat your pan for the steaks: choose a heavy skillet (cast-iron ideal). Place it over high heat until it is very hot and just beginning to smoke. Add 2 tbsp oil and swirl. Why: a hot pan and a little oil create the Maillard reaction — the golden-brown crust that provides deep flavor and texture contrast to the tender interior.

Sear the steaks: add steaks to the hot pan and let them cook undisturbed 2 1/2–3 minutes per side for 1-inch-thick steaks for medium-rare (target internal temp 125–130°F / 52–54°C), adjusting time for thickness. In the last 30 seconds of searing the second side, add 1 tbsp butter and spoon it over the steak to baste. Why: not moving the steak ensures a strong crust; basting with butter adds richness and helps cook the edge evenly.

Rest the steaks: transfer steaks to a cutting board, tent loosely with foil and rest 6–8 minutes. Why: resting lets muscle fibers relax and reabsorb juices, preventing them from escaping when you slice the meat.

Make the soy-browned gravy while steaks rest: in the same skillet over medium heat (do not wipe it clean — the fond is flavor), add the chopped onion and cook 2–3 minutes until translucent to release sweet aromatics. Add minced garlic and cook 30 seconds. Pour 3 tbsp soy sauce into the pan to deglaze, scraping up browned bits. Whisk the brown gravy packet into 1 cup of water (or use packet directions) until smooth, then pour into the skillet and bring to a gentle simmer, whisking to combine and thicken, 2–3 minutes. Reduce heat to low and whisk in 1 tbsp butter off the heat to finish the sauce. Why: using the pan drippings (fond) gives the gravy a deep, beefy base; soy sauce increases umami and salt while brown gravy provides body and velvety texture. Finishing with butter emulates restaurant gloss and smooth mouthfeel.

Glaze the carrots: heat a separate sauté pan over medium heat, add the previously par-cooked carrots, 1 tbsp butter, and 1 tsp brown sugar or honey if using. Toss the carrots in the butter for 2–3 minutes until glossy and heated through; season with a pinch of salt and pepper. Why: finishing carrots in butter and a touch of sweetness amplifies their natural sugars and creates a shiny, attractive glaze.

Slice and plate: slice each steak thinly against the grain to maximize tenderness. Spoon a bed of rice on each plate, arrange sliced steak over the rice, brush with the soy-browned gravy and add a portion of glazed carrots to the side. Sprinkle chopped parsley for brightness. Why: slicing against the grain shortens muscle fibers and makes each bite more tender; plating keeps components distinct so you experience contrasting textures and flavors together.

Final seasoning and serve: taste the gravy and rice for salt — soy can vary in saltiness, so adjust. Serve immediately while hot. Why: last-minute adjustments ensure balanced seasoning and the best temperature for enjoyment.