Preparation:

Step 1:
Season both sides of the ribeye steaks generously with jerk seasoning. Ensure the seasoning is evenly distributed for maximum flavor.

Step 2:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully place the steaks in the skillet and cook for 4-5 minutes on each side, or until they reach your desired level of doneness. Use a meat thermometer if needed. After cooking, remove the steaks from the skillet and set them aside to rest.

Step 3:
In the same skillet, without wiping it clean, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the peeled and deveined shrimp. Cook the shrimp for about 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook them as they can become rubbery. Once done, remove the shrimp and set them aside.

Step 4:
In a separate pot, melt the remaining 1 tablespoon of butter over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté the vegetables for about 3-4 minutes, or until they soften and become fragrant.

Step 5:
Add the yellow rice to the pot with the sautéed vegetables, stirring to ensure the rice is well coated with the butter and infused with the vegetable flavors. Pour in the chicken broth (or water), stir, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.

Step 6:
Once the rice is cooked, remove the pot from heat and let it sit for 5 minutes. Fluff the rice with a fork to separate the grains. Meanwhile, slice the rested ribeye steaks into thin strips.

Step 7:
To assemble the dish, spoon a generous serving of the yellow rice onto a plate. Top the rice with the sliced steak and cooked shrimp. Garnish with freshly chopped cilantro for a burst of freshness and added color.