Ingredients

For the Steak:

  • 2 thick-cut ribeye steaks (1.5–2 inches thick, about 12–16 oz each)
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp neutral oil (e.g., grapeseed or vegetable oil)
  • Flaky sea salt (e.g., Maldon), for finishing

For the Hot Honey Butter Sauce:

  • 4 tbsp unsalted butter
  • 2 tbsp honey
  • 1–2 tsp chili crisp (adjust for desired spice level)
  • 1 tsp hot sauce (e.g., sriracha or your favorite)
  • 1 tsp apple cider vinegar
  • 1 clove garlic, minced
  • Pinch of kosher salt

For Garnish:

  • 1 tsp chili crisp
  • Fresh thyme or parsley (optional)

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Tongs
  • Small saucepan
  • Meat thermometer (optional)
  • Cutting board
  • Aluminum foil

Instructions

  1. Prepare the Steaks:
    • Pat the ribeye steaks dry with paper towels.
    • Season generously with kosher salt and black pepper on all sides.
    • Let the steaks sit at room temperature for 30–45 minutes to ensure even cooking.
  2. Make the Hot Honey Butter Sauce:
    • In a small saucepan over low heat, melt the butter.
    • Add minced garlic and cook for 1 minute until fragrant.
    • Stir in honey, chili crisp, hot sauce, apple cider vinegar, and a pinch of kosher salt.
    • Simmer gently for 2–3 minutes, stirring occasionally, until combined and slightly thickened.
    • Keep warm on low heat or set aside and reheat gently before serving.
  3. Sear the Steaks:
    • Heat a cast-iron skillet over high heat until very hot (about 2–3 minutes).
    • Add neutral oil and wait until it shimmers.
    • Place the steaks in the skillet, ensuring they don’t touch.
    • Sear for 3–4 minutes per side for medium-rare (internal temperature of 130–135°F / 54–57°C), adjusting time for desired doneness.
    • Tilt the pan slightly and spoon some of the hot oil over the steaks for extra flavor (optional).
  4. Glaze the Steaks:
    • Reduce heat to medium-low.
    • Spoon 2–3 tablespoons of the hot honey butter sauce over each steak.
    • Tilt the pan and baste the steaks with the sauce for 1–2 minutes, letting it caramelize slightly.
  5. Rest the Steaks:
    • Remove steaks from the skillet and place on a cutting board.
    • Tent loosely with aluminum foil and let rest for 5 minutes to redistribute juices.
  6. Serve:
    • Slice steaks against the grain, if desired, or serve whole.
    • Drizzle with remaining hot honey butter sauce.
    • Sprinkle with flaky sea salt and a small spoonful of chili crisp for texture and heat.
    • Garnish with fresh thyme or parsley, if using.

Serving Suggestions

  • Pair with roasted vegetables, mashed potatoes, or a fresh green salad.
  • Serve with crusty bread to soak up the extra sauce.

Notes

  • Doneness Guide:
    • Rare: 120–125°F (49–52°C)
    • Medium-Rare: 130–135°F (54–57°C)
    • Medium: 140–145°F (60–63°C)
    • Medium-Well: 150–155°F (66–68°C)
    • Well-Done: 160°F+ (71°C+)
  • Adjust chili crisp and hot sauce to taste for more or less heat.
  • Store leftover sauce in an airtight container in the fridge for up to 3 days; reheat gently before using.

Prep Time

  • 10 minutes (plus 30–45 minutes for steaks to come to room temperature)

Cook Time

  • 10–12 minutes

Total Time

  • 50–65 minutes

Servings

  • 2–4 (depending on steak size and appetite)

Enjoy your perfectly seared, spicy-sweet ribeye!