1. Heat some olive oil in a large pot.

2. Add the sliced mushrooms and sauté for about 5 minutes until golden brown.

3. Add the kale and sauté for another 2 minutes.

4. Remove the mushrooms and kale from the pot and set aside.

5. In the same pan, sear the rib-eye steak on both sides for about 3-4 minutes per side, depending on desired doneness.

6. Remove the rib-eye steak from the pan and set aside.

7. Fill the pot with beef broth and bring to a boil.

8. Add back the sautéed kale and mushrooms and let the soup simmer for 10 minutes.

9. Slice the rib-eye steak into thin slices and add it to the soup.

10. Garnish with fresh cilantro and serve.