Recipe | Ribeye with Miso-Glazed Bok Choy
There's nothing quite like a steak cooked to perfection on a cast iron skillet. Add in some miso-glazed bok choy and you have yourself a delicious and healthy meal for the new year! This Ribeye with Miso-Glazed Bok Choy recipe was created by
Farmer & Foodie collaborator and Foxhollow Delivery recipe-creator,
Lindsey McClave, and is the perfect addition to your week-night recipe rotation!
Ingredients
Serves 4
- 1 1lb Foxhollow ribeye
- 2 heads baby bok choy, sliced lengthwise, through the rootend
- grapeseed oil or other neutral, high-heat cooking oil
- 1 inch piece of ginger, peeled & minced
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes
- 1 tbs Mirin
- ½ cup low sodium chicken stock
- 1.5 tbs red miso
- 1 tsp soy sauce
- 2 tbs unsalted butter
- kosher salt
- black pepper
Instructions
Remove the ribeye from the fridge 1 hour before cooking & allow to come to room temperature. Pat dry & season liberally on all sides with salt & pepper.
While the steak is coming to room temperature place the ginger, garlic, red pepper flakes, mirin, chicken stock, miso & soy sauce in a bowl & whisk until the miso has dissolved. Set aside.
Warm a cast iron skillet over medium-high heat until very hot. Add 1 tbs oil &, once the oil is hot, place the steak in the pan. Cook for 2 minutes & then flip, cooking for an additional 2 minutes on the opposite side. Continue to flip the steak every 2 minutes, rotating the position of the steak so that one spot on the pan doesn’t become overly charred. This will help a nice crust develop on both sides of the steak as it cooks through in the center, while keeping one or both sides from burning. Depending on the thickness of the steak, you will cook for 8-12 minutes in total for medium-rare. Remove to a cutting board & allow to rest for 10 minutes before slicing.
While the meat is resting, turn the pan off & allow it to cool for 1 minute. Return the heat to medium and place the bok choy in the pan, cut side down. Sear in the pan drippings for 2 minutes.
Flip the bok choy to the opposite side & pour the sauce around all sides. Cook the bok choy in the sauce for 1 minute before transferring to a serving platter, leaving the sauce in the pan. Bring the sauce to a simmer & stir, cooking until reduced, about 3 minutes. Remove from the heat & stir in butter. Taste & adjust seasoning as desired.
Slice steak against the grain & arrange on a platter next to the bok choy. Spoon sauce over top of both & serve immediately. Salud!
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While the steak is coming to room temperature place the ginger, garlic, red pepper flakes, mirin, chicken stock, miso & soy sauce in a bowl & whisk until the miso has dissolved. Set aside.
Warm a cast iron skillet over medium-high heat until very hot. Add 1 tbs oil &, once the oil is hot, place the steak in the pan. Cook for 2 minutes & then flip, cooking for an additional 2 minutes on the opposite side. Continue to flip the steak every 2 minutes, rotating the position of the steak so that one spot on the pan doesn’t become overly charred. This will help a nice crust develop on both sides of the steak as it cooks through in the center, while keeping one or both sides from burning. Depending on the thickness of the steak, you will cook for 8-12 minutes in total for medium-rare. Remove to a cutting board & allow to rest for 10 minutes before slicing.
Flip the bok choy to the opposite side & pour the sauce around all sides. Cook the bok choy in the sauce for 1 minute before transferring to a serving platter, leaving the sauce in the pan. Bring the sauce to a simmer & stir, cooking until reduced, about 3 minutes. Remove from the heat & stir in butter. Taste & adjust seasoning as desired.
Slice steak against the grain & arrange on a platter next to the bok choy. Spoon sauce over top of both & serve immediately. Salud!
