Prepare the Ingredients:

1. Start by cooking your rice (either white or brown rice) in a rice cooker or on the stovetop. Let it cool slightly to avoid sogginess when frying it in the pan.
2. Season the ribeye steaks with a pinch of salt and pepper on both sides.
3. Preheat the Pan:
4. Heat a cast-iron skillet or a non-stick frying pan over high heat. Make sure the pan is really hot to get that sizzling effect.

Cook the Ribeye Steaks:

1. Add 1 tbsp sesame oil to the hot pan. Place the seasoned ribeye steaks in the pan and cook for 2-3 minutes on each side for medium-rare, or longer if you prefer well-done steak.
2. Once cooked, remove the steaks from the pan and let them rest for a couple of minutes. After resting, slice the steaks into thin strips.

Sauté the Vegetables:

1. In the same pan, add the corn and scallions. Sauté for 1-2 minutes until they’re lightly browned and fragrant.

Add Garlic Butter and Rice:

1. Push the vegetables to the side of the pan and melt 2 tbsp garlic butter in the pan. Once melted, add the cooked rice and stir it into the butter, ensuring the rice gets evenly coated. Fry the rice for about 3-4 minutes, occasionally stirring.

Assemble the Dish:

1. Once the rice is ready, top it with the sliced ribeye steak. Add a fried egg on top if desired. Drizzle some soy sauce (optional) and sprinkle with sesame seeds for extra flavor and texture.

Serve and Sizzle:

1. Serve the Pepper Lunch immediately on a hot plate or sizzling skillet for that signature sizzle. Enjoy the mouth-watering aroma and enjoy your homemade Pepper Lunch!