Seared Rib-Eye Steak: With Wilted Napa Cabbage

Let's Cook

1. Step 1.

   Season the 1½-pound rib-eye steak (about 1 inch thick) generously with kosher salt and freshly ground black pepper. Let it sit at room temperature for 30 minutes to take the chill off.

2. Step 2.

   Heat 1 tablespoon sesame oil in a 10-inch skillet over medium heat. Add the steak and cook until it reaches an internal temperature of 135°F for medium-rare, about 5 to 7 minutes per side. Transfer the steak to a cutting board and tent loosely with aluminum foil.

3. Step 3.

   Add 2 tablespoons unsalted butter, 1 tablespoon minced fresh ginger, and 2 minced garlic cloves to the skillet. Cook for 30 seconds, stirring, until fragrant. Stir in 2 tablespoons hoisin sauce. Return the steak to the skillet and cook for 30 seconds per side to coat with the sauce. Return the steak to the cutting board, cover with foil, and let rest while cooking the cabbage.

4. Step 4.

   Add the shredded Napa cabbage (about 1 small head), 2 peeled and shredded carrots, and ¼ cup dry white wine to the skillet. Cook over medium heat, stirring, until the cabbage is wilted, about 3 to 5 minutes. Sprinkle with 1 tablespoon soy sauce, 2 teaspoons toasted sesame seeds, and a dash of chili oil (if using).

5. Step 5.

   Place the cabbage mixture on a warmed serving platter. Thinly slice the rested steak against the grain and arrange on top of the cabbage. Serve immediately.