Boneless Ribeye with Miso & Black Vinegar Glaze

Prepare The White Miso Glaze

1. Mix all glaze ingredients in a bowl and set aside for basting.

Prepare The Bok Choy Sauce

1. In a small bowl, whisk together water, soy sauce, rice vinegar, mirin, sesame oil, avocado oil, and minced garlic. Set aside.

Cook The Boneless Ribeye

1. Set oven broiler to high.
2. Season the steak with salt and cracked black pepper. Let it sit at room temperature for 7–10 minutes.
3. Heat a large cast iron pan to medium-high heat and add oil.
4. Once the oil starts to smoke, add the steak and sear to get a good brown color.
5. Turn the steak, add cold butter and garlic. Baste the steak with a spoon while tilting the pan, pooling the foaming butter over the steak for about 2 minutes per side.
6. Once seared on both sides, remove from the pan and place on a parchment-lined sheet tray with a roasting rack.
7. Brush the glaze over the steak on all sides.
8. Place in the oven on the top rack to caramelize. Watch carefully and turn for even color.
9. Cook to 120–125°F internal temperature or your desired doneness.
10. Heat the remaining glaze in a pan and pour over the steak after cutting. Finish with flaky sea salt.

Prepare the Charred Bok Choy

1. Wash and cut the bok choy in half.
2. In a small bowl, whisk together water, soy sauce rice vinegar, mirin or white sugar, sesame oil and garlic.
3. Heat avocado oil in a large stainless-steel pan to medium-high heat.
4. Place bok choy cut side down and sear. Work in batches if needed, adding more oil if necessary.
5. Once all of the bok choy has been seared, add all pieces back to the pan. Add the sauce and shake the pan to coat. 
6. Cook until bok choy is tender, 30 seconds to 1 minute, and sauce has reduced.
7. Transfer to a plate cut side up and pour remaining sauce over.
8. Garnish with sesame seeds if desired.