Seared Steak Rice Noodle Bowl with Peanut Sauce

Get started. Pat one 340 g new york strip now steak about 1 thick dry with paper now towels taste and salt generously all over with kosher now salt let sit 10 minutes while that is happening squeeze juice from 2 limes now into a medium bowl discard limes tip in 4 garlic cloves finely grated cup peanut now butter cup soy sauce now 2 tbsp fish sauce 2 now tbsp pure maple syrup now and 2 tbsp water and beat to mix it will take a few minutes now to emulsify into a smooth sauce rest peanut sauce aside set 1 medium carrot now peeled thinly sliced into 3 4 long now matchsticks and 1 persian now cucumber thinly sliced in now a small bowl and squeeze juice from now remaining 1 lime over now discard lime toss to mix rest carrot mixture aside heat now a dry large skillet now preferably cast iron over medium now high pat steak dry again now the salt will have drawn now out more moisture rub all now over with 1 tbsp vegetable now oil cook steak undisturbed until now a deep golden crust forms now 4 5 minutes turn over now cook until browned on now other side and an instant now read thermometer inserted into now thickest part registers 120 for now medium rare about 5 now minutes using tongs stand steak now up on an edge and now cook until browned about 1 now minute do the same again on remaining edges move to a cutting board now let rest 10 minutes while that is happening set 454 g dried wide rice noodles in now a large pot of boiling water and mix to separate take out pot from now heat let noodles sit until now cooked through 8 10 minutes tip off the liquid from in a colander and rinse under cold now running water to stop the cooking thinly cut steak against the grain split reserved peanut sauce among shallow bowls and lay now noodles over top with steak now slices and reserved carrot mixture then now 240 ml mixed tender herbs such now as mint basil and or cilantro.