Crispy Wagyu Ribeye with Smoked Chili Honey & Charred Lemon

Prep time: 15 minutes
(Plus 1–2 hours optional fridge air-drying for extra crust)

Cook time: 8–10 minutes

Ingredients (Serves 1–2)

For the steak

• 1 Wagyu Prime Ribeye Steak

• Sea salt

• Neutral oil

For the glaze

• 1 tbsp raw honey

• ½ tsp smoked paprika

• ½ tsp chili flakes (or fresh red chili, minced)

• Few drops apple cider vinegar

• Pinch of salt

To finish

• 1 lemon, halved

• Fresh thyme (optional)

• Flaky salt

Directions:

• Pat steak dry and leave uncovered in the fridge for 1–2 hours.

• Heat a pan until very hot and add a thin layer of oil.

• Sear the ribeye 2–3 minutes per side. Then stand it on its fat cap and render the fat for 1–2 minutes until golden and crispy.

• In the same pan, place lemon halves cut-side down. Let them caramelize until deeply charred.

• Make the Smoked Chili Honey

  Warm honey slightly.

  Mix in smoked paprika, chili, vinegar, and salt.

• Rest steak 5–7 minutes.
  Slice and lightly brush or drizzle with the chili honey (don’t drown it).
  Squeeze charred lemon over the top. Finish with flaky salt.