Seared Steaks & Spicy Soy Pan Sauce

with Bok Choy & Carrot Rice

35 MIN

+$7.99/serving 2 Servings

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with Ribeye Steak

From the Test Kitchen

In this dish, an irresistibly rich pan sauce featuring sweet soy glaze, spicy sambal oelek, and butter elevates simply seared steaks. It’s all served with fluffy rice mixed with sautéed bok choy and carrots, plus a bit of sesame oil for a savory finish.
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Nutrition

PER SERVING
Calories

1120 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
½ cup Long Grain White Rice
6 oz Carrots
10 oz Baby Bok Choy
2 Tbsps Soy Glaze
1 oz Salted Butter
1 Tbsp Sesame Oil
1 Tbsp Rice Vinegar
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
1 Tbsp Sambal Oelek

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & start the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel the carrots and thinly slice on an angle. In a bowl, whisk together the soy glaze, vinegar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

3 Cook the vegetables & finish the rice

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the choped bok choy stems and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to the pot of cooked rice. Add the sesame oil; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the steak

Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Finish the sauce & serve your dish

While the steak rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the finished rice. Top the steak with the finished sauce. Garnish with the togarashi. Enjoy!