Aloha! Today I’m sharing my Steak Loco Moco — a grilled take on the Hawaiian classic. This version swaps the usual hamburger patty for a juicy ribeye, topped with a silky mushroom-onion gravy and a runny fried egg over sticky rice. It’s bold, comforting, and perfect for a weekend cookout or a special dinner.
The ribeye gets a simple oil rub and a generous coating of Bourbon Prime seasoning to enhance the beef’s natural flavor. The gravy, made from beef broth, mushrooms, onions, garlic, butter, and a touch of soy and Worcestershire, brings savory depth that ties the whole plate together.
Serve the steak sliced over a bed of short-grain sticky rice, spoon the warm gravy over the meat and rice, then finish with a fried egg, sliced scallions, and a sprinkle of sesame seeds for texture and brightness.
Table of Contents
- Why You’ll Love this Hawaiian Loco Moco Recipe
- Ingredients
- Just Dropped
- How to Make Steak Moco Loco
- Grilling the Steak
- Steak Moco Loco Gravy
- Finishing Touches
- Why Sticky Rice is Best for Steak Moco Loco
- What to Serve with Moco Loco
- More Tropical Inspiration
- How to Store Leftovers and Reheat
- FAQs
- Steak Loco Moco Recipe
Why You’ll Love this Hawaiian Loco Moco Recipe
This grilled ribeye version of loco moco keeps everything that makes the original so satisfying — rich gravy, tender protein, sticky rice, and an egg with a runny yolk — while adding the smoky flavor of the grill. It’s hearty, easy to prepare, and perfect for sharing.
Each component complements the others: the savory, caramelized mushroom-onion gravy elevates the steak and rice, while the egg yolk adds a silky finish when broken into the sauce.
Ingredients
- Steak – 1 ribeye large enough for two, rubbed with neutral oil and Bourbon Prime seasoning.
- Onion and Mushroom Gravy – Sweet onions, sliced mushrooms, minced garlic, beef broth, butter, and flour to thicken. Season with soy sauce, Worcestershire, and a touch of hot sauce if desired. Freshly ground black pepper to taste.
- Serving – Short-grain sticky white rice, fried eggs, sliced scallions, and sesame seeds to finish.
THE COWBOY COLLECTION
JUST DROPPED.
Two new rubs crafted for live-fire cooking.
Cowboy Butter delivers rich, garlicky flavor; Cowboy Candy adds a sweet, spicy brown sugar kick. Both are designed to perform over open flame.
This is a straightforward recipe, but plan time for the gravy to develop deep flavor — don’t rush the caramelization of the onions and mushrooms.
How to Make Steak Moco Loco
Start by oiling the ribeye and seasoning it evenly with the Bourbon Prime rub. Let it rest at room temperature while you prepare your grill and other components.
Grilling the Steak
Preheat the grill to medium-high (about 375°F) for direct heat. Place the seasoned ribeye on the grates and grill until the internal temperature reaches about 120°F for rare — roughly 5–9 minutes per side depending on thickness. Remove the steak and let it rest for 10 minutes before slicing. Keep it warm while you finish the sauce and rice.
Steak Moco Loco Gravy
Use a large skillet over medium heat (about 325°F). Add a splash of oil, then cook sliced onions, mushrooms, and minced garlic until well browned and slightly caramelized — about 15–20 minutes. Sprinkle in the flour and stir to coat the vegetables, then add the butter and stir until it melts and the mixture begins to thicken, about 4–8 minutes.
Add beef broth, soy sauce, Worcestershire, and hot sauce if using. Simmer gently until the gravy reaches the desired consistency. Taste and adjust seasoning before removing from heat; keep the skillet warm until serving.
Finishing Touches
Fry eggs to your preference — sunny side up or over-easy keeps the yolk runny and perfect for mixing into the gravy. To plate, spoon sticky rice onto each plate, add sliced ribeye, and ladle the warm gravy over the steak and rice. Top with sliced scallions, sesame seeds, and the fried egg. Break the yolk and enjoy the rich, velvety sauce that follows.
Serve immediately so the egg yolk and gravy mingle with the warm rice and steak for the best texture and flavor.
Why Sticky Rice is Best for Steak Moco Loco
Short-grain sticky rice (often labeled sushi rice) clings together and lifts the gravy and egg in each bite, giving you a unified mouthful of rice, sauce, and protein. Long-grain rice stays separate and works well in many dishes, but for loco moco, sticky rice is traditional and more satisfying. A rice cooker makes consistent results easy when cooking short-grain rice.
What to Serve with Moco Loco
This dish is filling on its own, but classic Hawaiian sides like macaroni salad or grilled pineapple slices pair beautifully. A simple green salad or steamed vegetables also balance the richness of the gravy and steak.
More Tropical Inspiration
Huli Huli Ribs with Sriracha BBQ Sauce
Pineapple Shrimp Bowls
Huli Huli Chicken Wings
Spicy Shrimp with Pineapple Aioli
How to Store Leftovers and Reheat
Store leftover loco moco in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water if needed, or warm in a foil packet on the grill until heated through. Fry fresh eggs when serving for the best texture.
FAQs
Yes. Ribeye is rich and well-marbled, but New York strip or sirloin will also work. For a more traditional loco moco, swap the steak for a seasoned hamburger patty.
You can. Sticky short-grain rice is traditional and ideal for holding the gravy. Brown rice or wild rice are acceptable alternatives if you prefer them.
Yes. Replace the steak with large grilled portobello mushrooms or a hearty plant-based steak substitute and use vegetable stock in the gravy.
Add flavor to everything you cook
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Steak Loco Moco
Ingredients
Steak:
- 1 Ribeye steak
- 2 tbsp Bourbon Prime
- Neutral oil, as needed
Gravy:
- 1.5 cups sliced sweet onions
- 1 cup sliced mushrooms
- 1 cup beef broth
- 1 stick unsalted butter
- 2 tbsp all-purpose flour
- 1.5 tbsp minced garlic
- 1.5 tbsp soy sauce
- 1 tbsp hot sauce (optional)
- 1.25 tsp Worcestershire sauce
Serving:
- White sticky rice
- Fried egg
- Sliced scallions
- Sesame seeds
Instructions
- Coat the steak with neutral oil and season with Bourbon Prime. Set aside until ready to cook.
- Preheat the grill to medium-high, about 375°F, for direct grilling.
- Grill the steak until it reaches 120°F internal for rare (about 5–9 minutes per side). Remove and rest for 10 minutes, keeping it warm.
- Meanwhile, heat a large skillet over medium heat (about 325°F). Add oil, sliced onions, mushrooms, and garlic. Cook until deeply browned and slightly caramelized, about 20 minutes.
- Sprinkle in the flour and stir to coat the vegetables, then add the butter and stir until it melts and the sauce begins to thicken. Add beef broth, soy sauce, Worcestershire, and hot sauce if using. Simmer until the gravy thickens, about 4–8 minutes. Keep warm.
- Fry eggs to your preferred doneness. Slice the ribeye, plate rice, top with steak, ladle on gravy, and finish with scallions, sesame seeds, and the fried egg. Serve immediately.
Notes
Sticky rice recommendation: Short-grain rice holds together and soaks up the gravy for the best loco moco bites. A rice cooker provides consistently great results.
Nutrition
Calories: 757 kcal |
Carbs: 40 g |
Protein: 58 g |
Fat: 34 g