Seared Ribeye with Chili Crisp Butter & Soy Sauce Noodles
This plate features a seared ribeye basted with chili crisp butter and served alongside a tangle of chewy soy sauce noodles. Oh! And there's broccolini because balance.
Equipment
- Cast iron skillet
Ingredients
- 2 ribeye steaks
- ½ cup unsalted butter softened
- 2 tbsp chili crisp
- 400g (14oz) fresh wheat noodles
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 3 tbsp neutral oil
- 3 shallots halved and thinly sliced
- 3 cloves garlic peeled and thinly sliced
- 1 tsp sesame oil
- ¼ cup fresh Thai basil leaves tightly packed
- 1 bunch broccolini
Instructions
- Season the steaks on all sides generously with salt and pepper. Let sit at room temperature for 30 minutes.
- Place the butter and chili crisp in a mixing bowl and cream the two ingredients together using a hand or stand mixer or a spoon. Once the ingredients are thoroughly integrated. Place the mixture in the center of a piece of parchment paper and roll it into a log, twisting the ends to seal it. Transfer the butter to the fridge and chill for at least 30 minutes.
- Bring a large pot of water to a boil and cook the noodles according to the package's direction's. Drain and rinse the noodles and set them aside.
- While the noodles are cooking, whisk to combine the soy sauce, dark soy sauce, and oyster sauce in a small bowl. Set it aside.
- Heat 2 tablespoons of the oil in a large wok until shimmering. Add the shallots and sauté until translucent. Add the garlic and sauté for 30 seconds more. Reduce the heat and add the noodles and sauce and toss to coat. Finish the noodles with the sesame oil and fresh Thai basil leaves. Keep warm until ready to serve.
- Pour the remaining oil into a large cast-iron skillet and place over high heat. Once the oil is shimmering, add the steaks and sear on both sides until rare, about 3 minutes a side. Add two tablespoons of the chili crisp butter to the pan and, once melted, baste the steaks in the butter for about a minute more. Transfer the steaks to a plate, tent them in foil, and let them rest for 10 minutes before serving.
- While the pan is still hot, add the broccolini. Sprinkle with a generous pinch of salt and sauté until just tender, about 5 minutes.
- To serve, place a bed of noodles on a plate and drape the steak over top. Add a few broccolini spears and top the steak with a medallion of chili crisp butter. Serve with beer and your favorite hot sauce, I went with sambal oelek.