Gochujang Ribeye Steaks

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Thinly slice the cucumbers into rounds. Thinly slice the scallions, separating the white bottoms and the hollow green tops. In a bowl, combine the sliced cucumbers, sliced white bottoms of the scallions, mirin, and half the soy sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the gochujang, demi-glace, and 2 tablespoons of water. In a separate, large bowl, combine the remaining soy sauce, half the honey (kneading the packet before opening) and sesame oil.

Line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of soy-sesame sauce; toss to coat. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 5 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer the steaks to a sheet pan. Roast in the oven 5 to 7 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Melt half the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add the remaining honey and crispy onions; stir to coat. Taste, then season with salt and pepper if desired.

To the pan of reserved fond, add the gochujang sauce. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the cooked rice, dressed cauliflower, and marinated cucumbers. Top the steaks with the pan sauce and honey-butter crispy onions. Garnish the rice with the sliced green tops of the scallions. Enjoy!