A cut above: “The ribeye is my favorite cut of steak, and in my opinion, it has the perfect amount of marbleization. This dish hits on all of the key flavors when it comes to Asian food—sweet, spicy, salty, and umami.” —David Rose
In a medium bowl, whisk the brown sugar, soy sauce, vinegar, honey, chopped garlic, and 1 tsp. sambal.
Season the steaks generously on both sides with salt and pepper. Let sit at room temperature for 10 minutes. Transfer to a large resealable plastic bag or a large bowl. Pour the marinade over the steaks and let marinate in the fridge for at least 3 hours or overnight.
Remove steaks from the fridge and let come to room temperature.
Meanwhile, bring a large pot of water to a boil and prepare an ice bath. Salt the water, add the bok choy, and cook until crisp-tender, about 1 minute. Using a slotted spoon, transfer the bok choy to the ice bath. Drain the bok choy, pat dry, and halve lengthwise.
In a food processor, puree the remaining 1/3 cup sambal, the sundried tomatoes, whole garlic cloves, and olive oil. Season with salt and pepper. In a large bowl, toss the bok choy with the sauce; season. Let the bok choy sit for 10 minutes.
Preheat the grill to medium-high. Add the steaks and grill, covered, turning once, to desired doneness, 6 to 7 minutes per side for medium. Transfer to a cutting board and let rest while you grill the bok choy.
Grill the bok choy, turning once, until tender and grill-marked, 4 to 5 minutes per side. Serve the bok choy with the steak.