Hoisin-Glazed Rib-Eye Steaks with Baby Bok Choy
By Bryan RoofPublished on February 25, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
1 ½ teaspoons table salt, divided1 ¼ teaspoons pepper, divided1 teaspoon ground coriander 1 teaspoon smoked paprika 2 (1-pound) boneless rib-eye steaks, 1 inch thick, trimmed1 tablespoon toasted sesame oil 2 garlic cloves, minced1 tablespoon vegetable oil 3 tablespoons hoisin sauce 1 ¼ pounds baby bok choy, halved lengthwise through stem and washed thoroughly1 red Fresno chile, sliced into thin rings
Before You Begin
When slicing the Fresno chile, start at the point and stop once you reach the bulk of the seed pod. Wash the bok choy once it's halved so that the insides are exposed and any dirt can be easily washed away.
Instructions
- Combine 1 teaspoon salt, 1 teaspoon pepper, coriander, and paprika in bowl. Sprinkle steaks all over with spice mixture. Combine sesame oil, garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in bowl; set aside.
- Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer to wire rack set in rimmed baking sheet. Brush on both sides with hoisin.
- Return skillet to medium-high heat and heat fat left in skillet until just smoking. Add bok choy, cut side down, and Fresno chile and cook, covered and without stirring, until bok choy is charred on bottom and can be easily pierced with tip of paring knife, about 4 minutes. Off heat, stir in sesame oil mixture and toss to coat. Slice steaks and serve with bok choy.
Time
40 minutesYield
Serves 4Ingredients
1 ½ teaspoons table salt, divided
1 ¼ teaspoons pepper, divided
1 teaspoon ground coriander
1 teaspoon smoked paprika
2 (1-pound) boneless rib-eye steaks, 1 inch thick, trimmed
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 tablespoon vegetable oil
3 tablespoons hoisin sauce
1 ¼ pounds baby bok choy, halved lengthwise through stem and washed thoroughly
1 red Fresno chile, sliced into thin rings
Ingredients
1 ½ teaspoons table salt, divided
1 ¼ teaspoons pepper, divided
1 teaspoon ground coriander
1 teaspoon smoked paprika
2 (1-pound) boneless rib-eye steaks, 1 inch thick, trimmed
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 tablespoon vegetable oil
3 tablespoons hoisin sauce
1 ¼ pounds baby bok choy, halved lengthwise through stem and washed thoroughly
1 red Fresno chile, sliced into thin rings
Ingredients
1 ½ teaspoons table salt, divided
1 ¼ teaspoons pepper, divided
1 teaspoon ground coriander
1 teaspoon smoked paprika
2 (1-pound) boneless rib-eye steaks, 1 inch thick, trimmed
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 tablespoon vegetable oil
3 tablespoons hoisin sauce
1 ¼ pounds baby bok choy, halved lengthwise through stem and washed thoroughly
1 red Fresno chile, sliced into thin rings
Why This Recipe Works
Brushing the steaks with savory hoisin sauce after searing them ensured that the glaze stayed put.
Before You Begin
When slicing the Fresno chile, start at the point and stop once you reach the bulk of the seed pod. Wash the bok choy once it's halved so that the insides are exposed and any dirt can be easily washed away.
Instructions
- Combine 1 teaspoon salt, 1 teaspoon pepper, coriander, and paprika in bowl. Sprinkle steaks all over with spice mixture. Combine sesame oil, garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in bowl; set aside.
- Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer to wire rack set in rimmed baking sheet. Brush on both sides with hoisin.
- Return skillet to medium-high heat and heat fat left in skillet until just smoking. Add bok choy, cut side down, and Fresno chile and cook, covered and without stirring, until bok choy is charred on bottom and can be easily pierced with tip of paring knife, about 4 minutes. Off heat, stir in sesame oil mixture and toss to coat. Slice steaks and serve with bok choy.
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