Honey-Glazed Rib-Eye Steaks

Honey-Glazed Rib-Eye Steaks

By SHILPA USKOKOVIC
Total time 50 minutes
Serves 4-6

A well defined–but not burnt–char is the difference between decent steak and restaurant-quality results. Two ordinary but unexpected pantry ingredients work together to guarantee a dark, sticky-sweet crust on these steaks, so deeply impressive your guests may badger you to open your own bistro, “just a tiny space that seats 10.” (Do not succumb.) Mayo, with its mix of fat and protein (oil, eggs) reinforces meat’s natural Maillard browning while the fructose in honey caramelizes readily. Brushed on in thin layers as the steaks are turned, the duo forms a deeply bronzed patina on the surface, full of smoky flavor and in bold contrast to the rosy medium-rare interior. Turn often for even cooking and the best chance at building a crust.

Ingredients

INGREDIENTS

4 Tbsp. Nature Nate’s 100% Pure Raw & Unfiltered Honey, divided

½ small red bell pepper, halved, ribs and seeds removed, thinly sliced lengthwise

½ small white onion, halved, thinly sliced through root end

3 garlic cloves, finely chopped

⅓ cup (lightly packed) finely chopped basil, plus leaves for serving

¼ cup red wine vinegar

3 Tbsp. extra-virgin olive oil

1 tsp. crushed red pepper flakes

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

2 1½"-thick bone-in rib-eye steaks (1–1½ lb. each)

¼ tsp. freshly ground pepper, plus more

½ cup mayonnaise

Vegetable oil (for grill)

Flaky sea salt

Preparation

STEP 1

Mix bell pepper, white onion, garlic, chopped basil, vinegar, olive oil, red pepper flakes, 1 Tbsp. honey, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl to combine. Taste and season with more kosher salt if needed; set bell pepper mixture aside.

STEP 2

Pat steaks dry with paper towels an season generously all over with kosher salt and black pepper.

STEP 3

Stir mayonnaise, a large pinch of kosher salt, a large pinch of black pepper, and remaining 3 Tbsp. honey in a small bowl.

STEP 4

Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Grill steaks over direct heat, turning every minute or so, including standing on sides with tongs to render fat caps, until browned on all sides, 6–8 minutes.

STEP 5

Move steaks over to indirect heat and continue grilling, brushing with an even layer of mayonnaise mixture and turning every minute, moving closer to or farther away from heat as needed to build even color and a deep crust without scorching, until very dark brown and an instant-read thermometer inserted into the thickest part of each steak registers 125° for medium-rare (internal temperature should climb to about 130° as steaks rest), 15–18 minutes longer. (You should have used all of the mayonnaise mixture.) Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 15–30 minutes.

STEP 6

Transfer steaks to a cutting board and slice into thick strips. Arrange on a platter; sprinkle lightly with sea salt. Spoon reserved bell pepper mixture over and top with basil leaves.

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