This recipe for Honey Sriracha Steak and Corn Ribs is a show-stopping dish that combines bold flavors with a unique twist on classic BBQ favorites. The smoky, juicy Tomahawk Ribeye steak, paired with crispy, charred corn ribs, creates a mouthwatering contrast. The Honey Sriracha Butter adds a perfect balance of sweetness, spice, and richness to the steak and corn, making every bite irresistible. Whether you’re hosting a special dinner or just craving something flavorful, this dish is sure to impress!

Ingredients:
For the Steak:

1 Tomahawk Ribeye Steak
Salt, pepper, and garlic powder (for seasoning)
Avocado oil (for binder)
For the Corn Ribs:

4 ears of shucked sweet corn
Rib rub (store-bought or homemade)
Avocado oil (for coating)
For the Honey Sriracha Butter:

1 block softened butter (unsalted)
2 tablespoons honey
2 tablespoons sriracha sauce
1 teaspoon each of salt, pepper, garlic powder, onion powder, smoked paprika
Juice of 1 lemon
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons diced shallots
Instructions:

1. Prepare the Steak:
   Thaw the Steak: Begin by thawing the Tomahawk Ribeye if frozen. Once thawed, pat it dry with paper towels.
   Season the Steak: Generously season the steak with salt, pepper, and garlic powder. Use avocado oil as a binder to help the seasoning stick to the meat.
2. Preheat the Smoker:
   Set your smoker to 250°F. Use hickory wood chunks for a delicious smoky flavor, and set it up for indirect smoking, which means the steak will cook slowly and absorb the smoke without being directly over the heat.
3. Prepare the Honey Sriracha Butter:
   In a medium bowl, combine softened butter, honey, sriracha, salt, pepper, garlic powder, onion powder, smoked paprika, and lemon juice. Stir until the mixture is smooth and well-combined.
   Add the fresh chopped parsley, chives, and diced shallots to the butter and mix well. Set the butter aside to allow the flavors to meld together.
4. Prepare the Corn Ribs:
   Cut the Corn: Shuck the corn and cut each ear in half, then quarter each half, creating corn ribs. This gives a fun and unique shape to the corn, perfect for grilling.
   Coat the Corn: In a large bowl, toss the corn ribs with 1-2 tablespoons of avocado oil to coat them evenly.
   Season the Corn: Generously season the corn with your favorite rib rub, or use a store-bought version. Toss again to ensure the corn is fully coated with the seasoning.
5. Smoke the Steak:
   Place the seasoned Tomahawk Ribeye in the preheated smoker, away from the direct heat source. Smoke the steak until it reaches an internal temperature of 116°F. This will take about 60-90 minutes, depending on the thickness of the steak and the temperature consistency of your smoker.
6. Sear the Steak:
   Once the steak reaches the desired internal temperature, remove it from the smoker and set up your grill for direct heat (high heat).
   Grill the Steak: Sear the steak on the hot grill for 60-90 seconds per side to develop a beautiful crust.
   Rest the Steak: After searing, remove the steak from the grill and place it on a wire rack in a sheet pan to rest. Top with a few tablespoons of the Honey Sriracha Butter and allow the steak to rest for 5-10 minutes to lock in juices.
7. Grill the Corn Ribs:
   While the steak is resting, add the corn ribs to the grill. Grill them for about 90-120 seconds per side, or until they are nicely charred and have grill marks.
   Toss in Butter: Once the corn ribs are done, place them in a mixing bowl and toss them with a few tablespoons of the Honey Sriracha Butter while they are still hot.
8. Serve:
   Slice the Steak: Once rested, slice the steak against the grain into thick slices.
   Serve: Arrange the steak slices alongside the charred corn ribs. Add a little extra Honey Sriracha Butter on top of both for an extra burst of flavor.
   Enjoy:
   Dig into this mouthwatering combination of smoky steak and sweet, spicy corn ribs, enhanced by the rich and flavorful Honey Sriracha Butter. Perfect for a BBQ or special occasion, this dish will leave everyone coming back for more!