Preheat the oven to 400°F. In a large bowl, whisk together the jerk sauce, honey, and 2 teaspoons of water (or 4 teaspoons for 4 servings). Pat the steaks dry with paper towels; season with salt and pepper on all sides. Add to the bowl of marinade. Turn to coat. Set aside to marinate, turning occasionally. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime(s). In a bowl, combine the mayonnaise and the juice of 2 lime wedges (or 4 wedges for 4 servings). Add the cabbage and carrots and sliced white bottoms of the scallions; season with salt and pepper if desired. Stir to combine.

In a bowl, combine the biscuit mix, sour cream, sliced green tops of the scallions, and 1 tablespoon of water (or 2 tablespoons for 4 servings). Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop 2 equal-sized dollops (or 4 dollops for 4 servings) of the biscuit dough onto the sheet pan. Bake 12 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the marinated steaks (reserving the marinade). Cook, turning occasionally, 5 to 8 minutes, or until lightly browned. Add the butter and reserved marinade (carefully, as the liquid may splatter). Cook, frequently spooning the mixture over the steaks, 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked steaks (including any sauce from the pan) with the baked biscuits and slaw. Serve the remaining lime wedges on the side. Enjoy!

*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.