A Solo Steak Dinner Worth Savoring
Most recipes are designed for a crowd, but this one from Epicurious serves only you. Whether you live alone—as nearly 30% of Americans do—or are simply enjoying a night to yourself, this dish transforms a humble boneless short rib into a restaurant-quality meal for one. The recipe, published July 17, 2026, pairs a seared steak with umami-rich collard greens and a quick pan sauce. Photograph by Elliott Jerome Brown Jr., food styling by Mieko Takahashi, prop styling by Christina Allen.
The Star Ingredient: Boneless Short Rib
Boneless short rib is a versatile and affordable cut of beef, sometimes labeled as Denver steak or zabuton (named for its resemblance to a traditional Japanese floor cushion). It is firmer than rib eye but equally rich, and it tends to be more consistently well-marbled than most other cuts. It can be cooked like a steak to medium or medium-rare, or braised until shreddy. Although cut from the chuck (shoulder), it functions like the meat portion of the best short ribs without any bones. If you prefer an alternative, picanha or sirloin cap steak works well as a single-serve option, similar to a smaller New York strip steak.
The Dashi Greens: Umami Beyond Soup
Instant dashi powder (such as Hondashi) is not just for soup. Like miso or fish sauce, it can boost dishes that crave umami without relying solely on salt. The recipe suggests using it anywhere you might add an anchovy—in dressings, sauces, braises, or seafood dishes. There’s no need to mix it with water first; just add a pinch at a time along with salt.
Ingredients for the Recipe
- 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 (or 1 tsp. fish sauce or soy sauce)
- 1 boneless short rib, preferably ¾–1 inch thick (about 8 oz.)
- Freshly ground pepper
- 1 Tbsp. unsalted butter
- 2 tsp. oyster sauce
Step-by-Step Preparation
1. Quick Pickled Radishes
In a small bowl, combine the sliced radishes, seasoned rice vinegar, and a pinch of salt. Let sit until ready to serve.
2. Dashi Collard Greens
Heat 2 Tbsp. olive oil in a medium saucepan over medium heat. Add sliced garlic and cook, stirring often, until fragrant and beginning to turn golden, about 2–3 minutes. Add the torn collard greens and a pinch of salt. Cook, stirring occasionally, until wilted and bright green (about 4 minutes). Stir in 1 tsp. instant dashi powder (or fish sauce/soy sauce) and 1 cup water. Cover, adjust heat to maintain an active simmer, and cook until greens are nearly tender (10–12 minutes). Uncover and increase heat to evaporate liquid almost completely (2–3 minutes). Season with salt to taste.
3. Pan-Seared Boneless Short Rib
Generously season the steak on all sides with salt and pepper. Coat with the remaining 1 Tbsp. olive oil. Heat a dry medium skillet over medium-high. Cook the steak, turning every 1–2 minutes, until deeply browned and an instant-read thermometer inserted into the center registers 125–128°F for medium (boneless short rib benefits from being cooked slightly past medium-rare for maximum tenderness). Total time: 7–10 minutes depending on thickness. Transfer to a wire rack or plate and let rest for 10 minutes.
4. Pan Sauce
In the same skillet over medium heat, melt the butter, swirling occasionally, until it foams and then browns (about 1 minute). Pour in ¼ cup water and bring to a simmer, scraping up browned bits. Stir in oyster sauce and cook until sauce thickens enough to coat a spoon. Season with salt and remove from heat.
5. Assembly
Remove pickled radishes from their brine and add to the collard greens; add a little brine for tangier greens if desired. Transfer the greens to a wide shallow bowl. Slice the steak against the grain and arrange on top of the greens. Drizzle the sauce over everything. Serve immediately.
More Notes from the Epicurious Test Kitchen
This recipe is part of Epicurious’s series designed for single servings, highlighting that cooking for one can be both satisfying and delicious. Since 1995, Epicurious has provided over 33,000 recipes, kitchen tips, and cooking videos. For this dish, feel free to explore variations: a garlicky shrimp scampi bisque, mushroom bourguignon, or a weeknight black bean garlic sauce ragù. The key takeaway: a single serving doesn’t mean skimping on flavor.