Honey Sriracha Steak with Grilled Corn Ribs

In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Heat over medium heat, stirring occasionally, until the glaze thickens slightly (about 3-4 minutes). Set aside.

Grill the Corn Ribs:
Preheat the grill to medium-high heat.
Brush the corn halves with olive oil and season with salt and pepper.
Grill the corn ribs for 8-10 minutes, turning occasionally, until tender with nice grill marks.
Brush the corn ribs with the honey sriracha glaze and continue grilling for another 2 minutes. Remove from the grill and set aside.

Cook the Steak:
Preheat a cast-iron skillet or grill to high heat.
Pat the steaks dry and season generously with salt and pepper.
Add olive oil to the skillet. Once hot, place the steaks in the pan and sear for 4-5 minutes on each side, depending on thickness and desired doneness.
Add butter, garlic, thyme, and rosemary to the skillet. As the butter melts, spoon it over the steaks for extra flavor.
Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Plate the Dish:
Arrange the steaks on a rustic cutting board and drizzle with the remaining honey sriracha glaze.
Place the grilled corn ribs alongside the steak.
Garnish with freshly chopped herbs and serve immediately.

Serving and Storage Tips