Ingredients
- 1 Bone-in Ribeye steak (room temperature)
- 1 lb Small potatoes (halved)
- 2–3 Heads of baby bok choy
- Homemade pickled red onions (thinly sliced red onion, vinegar, sugar, salt)
- Olive oil, salt, and coarse black pepper
- Butter and garlic cloves (for steak basting)
Instructions
1. Roast the Potatoes
Preheat your oven to 400°F. Toss the halved potatoes with olive oil, salt, and pepper. Arrange them cut-side down on a baking sheet to get a deep golden sear. Roast for 20–25 minutes until tender.
2. Prepare the Ribeye
Pat the steak dry with paper towels—this is the secret to a professional crust. Season heavily with salt and coarse pepper on both sides. Heat a cast-iron skillet over high heat with a splash of oil. Sear the steak for 3–4 minutes per side. In the last minute, add a knob of butter and crushed garlic to the pan and baste the steak repeatedly. Set aside to rest for at least 8 minutes.
