Seared Ribeye with Wilted Bok Choy
This delicious one-skillet supper is super speedy—basically, everything you'd want in a weeknight dinner!
Photography by Kate Mathis
Recipe by Jake Cohen
| Start to Finish | Servings |
|---|---|
25 minutes | 2 |
Ingredients
1 lb. rib eye steak (1 1/4 inches thick)
1 tbsp. vegetable oil
3 tbsp. butter
2 tbsp. hoisin sauce
1 tbsp. chopped peeled fresh ginger
3 heads baby bok choy, sliced
Hot sesame oil, for drizzling
Preparation
In cast-iron skillet, cook seasoned steak in oil over medium-high, 3 to 4 minutes per side for medium-rare. Add butter, hoisin, and ginger. Cook for 1 minute, basting steak with butter. Transfer steak to cutting board. In skillet, cook bok choy over medium-high, stirring, for 4 minutes; season. Slice steak. Serve with bok choy. Drizzle bok choy with hot sesame oil.
