Boneless short rib is what happens when affordability meets serious marbling.
This isn't your standard weeknight steak. Zabuton cut (named after Japanese floor cushions) delivers rib-eye richness at shoulder-cut pricing. The dashi-braised collards bring umami depth that renders A.1. obsolete, and the quick-pickled radishes cut through the char with surgical precision. Solo dinner that punches above its weight class.
🍴 INGREDIENTS: • 3 small radishes, trimmed, very thinly sliced • 2 Tbsp. seasoned rice vinegar • Kosher salt • 3 Tbsp. extra-virgin olive oil, divided • 6 garlic cloves, thinly sliced • 1 small bunch collard greens, ribs and stems removed, leaves torn • 1 tsp. instant dashi powder (such as Hondashi) or 1 tsp. fish sauce or soy sauce • 1 boneless short rib, preferably ¾"–1" thick (about 8 oz.) • Freshly ground pepper • 1 Tbsp. unsalted butter • 2 tsp. oyster sauce • 1 cup water • ¼ cup water
🥄 METHOD: 1. Mix radishes, seasoned rice vinegar, and a pinch of kosher salt in a small bowl to combine. Let sit until ready to serve. 2. Heat 2 Tbsp. olive oil in a medium saucepan over medium. Add garlic and cook, stirring or swirling pan often, until very fragrant and beginning to turn golden around the edges, 2–3 minutes. 3. Add collard greens and a pinch of salt and cook, stirring occasionally, until wilted and bright green, about 4 minutes. 4. Add instant dashi powder and 1 cup water. Cover and cook, adjusting heat as needed to maintain an active simmer, until greens are nearly tender, 10–12 minutes. 5. Uncover and cook, increasing heat as needed, until liquid is almost completely evaporated, 2–3 minutes; season with salt. 6. Meanwhile, generously season boneless short rib with salt and pepper. Coat all over with remaining 1 Tbsp. olive oil. 7. Heat a dry medium skillet over medium-high. Cook steak, turning every 1–2 minutes, until deeply browned and an instant-read thermometer inserted into the center registers 125–128° for medium, 7–10 minutes. 8. Transfer steak to a small wire rack or plate and let rest 10 minutes. 9. Cook butter in same skillet over medium, swirling occasionally, until it foams then browns, about 1 minute. 10. Pour in ¼ cup water and bring to a simmer, scraping bottom of skillet to loosen any browned bits. Stir in oyster sauce and cook until sauce is thick enough to coat a spoon; season with salt. 11. Remove pickled radishes from brine and add to collard greens. Transfer to a wide shallow bowl. 12. Slice steak against the grain and arrange on top of greens; drizzle sauce over.
Save this for your next solo Sunday supper.
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