3. Sauté the Bok Choy
While the steak rests, use the same pan (with the leftover steak juices) to sauté the bok choy. Cook over medium heat for 3–5 minutes until the stalks are tender but the leaves remain vibrant green.
4. Assemble and Garnish
Plate the rested ribeye alongside a generous helping of roasted potatoes and the sautéed bok choy. Top the steak with a handful of pickled red onions to provide a sharp, acidic contrast to the savory meat.
Chef’s Note on Pickling
If you don’t have pickled onions ready, you can make a “quick pickle” by soaking sliced onions in apple cider vinegar and a pinch of sugar while your potatoes roast. They provide that signature pink pop of color seen in the final dish.
