43/4-inch thick boneless rib-eye steaks (see notes)
1tablespoonextra virgin olive oil
1teaspoonsherry, or red wine vinegar
1clovegarlic, very finely chopped
1/2teaspoonfreshly ground black pepper
In a small bowl, combine the olive oil, vinegar, garlic, paprika, salt and pepper until smooth.
If necessary, trim any excess fat from around the edges of the steaks, then spread the rub over both sides, massaging it in with the back of a spoon. Set the steaks aside at room temperature for 20 minutes to allow the flavor to develop.
Film the bottom of a large, heavy skillet with a small amount of vegetable oil and preheat on medium-high heat. To avoid overcrowding the pan, you'll most likely need to cook the steaks in two batches.
Add the steaks and sear until lightly browned, 1-1/2 to 2 minutes per side. Continue cooking, turning often, until the steaks are done to your liking (see recipe notes for guidelines). Transfer cooked steaks to a serving platter to rest.
Once all 4 steaks are cooked, keep the pan on medium-high heat and quickly deglaze it with the sherry, scraping up any browned bits that may have accumulated on the bottom of the pan.
Stir in the honey until blended and continue cooking, stirring constantly, for 1 minute longer.
Drizzle the sauce over the steaks and serve.
Tips for Making This Recipe
Boneless rib-eye steaks are often cut a little thinner than the bone-in version and they cook very quickly in a hot pan, so you'll need to watch them carefully to avoid overcooking.As a guideline on cooking time, our steaks were about 3/4-inch thick and developed a nice sear on them after about 1-1/2 minutes per side. We continued cooking them for another 1-1/2 to 2 minutes for a medium-rare doneness after resting.