Seared Ribeye With Wilted Bok Choy Recipe

Cooking Directions

• STEP 1.Preheat a cast iron skillet over high heat until smoking hot.
• STEP 2.Season the ribeye steak generously with salt and pepper on both sides.
• STEP 3.Place the ribeye steak in the hot skillet and sear for 3-4 minutes on each side for medium-rare, or adjust cooking time to your desired doneness.
• STEP 4.Remove the steak from the skillet and let it rest for a few minutes before slicing.
• STEP 5.In the same skillet, add a drizzle of olive oil and saut茅 the bok choy over medium heat until wilted, about 2-3 minutes.
• STEP 6.Serve the sliced ribeye steak on a bed of wilted bok choy and enjoy!

Cooking Tips

• Make sure to preheat the skillet until it is smoking hot to achieve a good sear on the steak.
• Letting the steak rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Feel free to add some minced garlic or ginger to the bok choy for extra flavor.

Storage and Serving

• Leftover cooked ribeye can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the steak in a skillet over low heat until heated through.
• Serve the seared ribeye with wilted bok choy as a main course with a side of mashed potatoes or roasted vegetables.