Spicy Glazed Chicken & Honey Butter Corn

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the steaks dry with paper towels. Season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 7 to 8 minutes, or until browned. Add half the butter, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Continue to cook, frequently spooning the mixture over the steak, 1 to 2 minutes for medium-rare, or until the steaks are glazed and cooked to your desired degree of doneness.* Turn off the heat. Transfer to two plates; let rest at least 5 minutes. Cover with foil to keep warm.

*An instant-read thermometer should register 145°F.

Meanwhile, wash and dry the cabbage; cut out and discard the core, then thinly slice the leaves. In a medium bowl, combine the sliced cabbage, pickle relish, mayonnaise, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, remove the husks and silks from the corn. Add the corn cobs to the pot of boiling water. Cook 2 to 3 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.

In a bowl, combine the remaining butter and honey (kneading the packet before opening). Using a fork, mash to combine. Season with salt and pepper. Serve the glazed steaks with the coleslaw and cooked corn on the side. Evenly top the corn with the honey butter and garnish the coleslaw with the crispy onions. Enjoy!