Sriracha Honey-Butter Ribeye
It’s tough to find a recipe that’s not only healthy, but also delicious. This sriracha honey-butter ribeye recipe uses spices and a dash of honey for flavor so that you don’t have to worry about spiking your insulin levels.
Do you have a sweet tooth or do you want to feel the heat? This recipe brings you the best of both worlds while packing in healthy fats and protein.
No matter if you’re coming home from a hard day at the office or a brutal session at the gym, you can benefit from the 57 grams of protein this recipe provides you. Eating protein is especially critical if you’re trying to lose weight since it has a sparing effect on your muscles.
If you’re a fan of spice, you’ll be happy to know spicy foods have several health benefits. Sriracha sauce contains the chemical capsaicin (which is what gives it its fiery taste). Not only can eating spicy foods dull your hunger, but capsaicin may also have a small metabolism boosting effect1.
Another benefit of capsaicin is its anti-cancer effects. Research shows that regularly eating capsaicin reduces the risk of developing cancer and may actually cause cancer cells to commit suicide2.
TATERS: Loaded BBQ-Bacon Thermo Wedges
Why does it matter if you use grass-fed butter in this recipe? Grass-fed butter and grass-fed meats contain higher amounts of antioxidants and nutrients than their grain-fed counterparts.
If you’re a follower of the Thermo Diet, you can eat this recipe without having to modify any of the ingredients. Unlike many diets, the Thermo Diet doesn’t limit your carbohydrate intake.
The Thermo Diet doesn’t include grains but focuses on starchy vegetables, healthy fats, grass-fed meats, and fish. The Thermo Diet increases thermogenesis, the amount of energy your body burns from digesting your food. Grab your Thermo Diet meal plan today to find out how it can help you optimize your health.
Sriracha Honey-Butter Ribeye
Do you have a sweet tooth or do you want to feel the heat? This sweet and spicy ribeye recipe gives you the best of both worlds.
- 20 oz ribeye (or 2 10 oz steaks)
- 2 tbsp grass-fed butter (softened)
- 1 tbsp sriracha
- 2 tsp honey
- sea salt and pepper
- garlic powder (to taste)
- 1 tbsp coconut oil
Melt down the grass-fed butter in a small dish, then combine the
butter with the sriracha, honey and a sprinkle of sea salt in a small
bowl. Set aside (or refrigerate until ready to use).
Season both steaks well with salt, pepper and garlic powder
In a large cast iron skillet heat coconut oil on high heat. When oil
is hot, carefully add seasoned ribeye with tongs and let cook for
about 2 minutes.
After the 2 minutes, flip the ribeye and add butter to the pan, then
let it cook for an additional 2 minutes. While cooking, spoon the
butter and baste the steak consistently.
Flip the steak again and baste for another minute or so,
continuously basting the butter mixture over the top of the steak.
At this point your steak should be about medium-rare. You can
remove the steak if it’s cooked to your liking or cook for another
few minutes for more of a medium temperature.
Remove steak and baste again with leftover butter mixture and
place steak onto a place. Cover with foil (loosely) and let rest for
another 8-10 minutes before cutting.