I've used wine here because alcohol frees up every possible nuance of taste not touched by the honey. If possible, use beef raised on vegetarian feed, ideally grass-fed and organic.
Classic with this would be a wedge of iceberg with homemade bleu cheese dressing and either potato salad, or little new potatoes, foil wrapped and baked in the coals. Pour a fruity Zinfandel.
2. Heat the grill, or burn wood charcoal (instead of regular briquettes) until a gray ash forms. You want two piles of coals on either side of an empty center.
3. Pat steak dry, place over hottest part of grill. Sear quickly on both sides. Move to where there's lower heat and cook, turning often, 10 minutes, or until steak reaches an internal temperature of 125° to 130° (for medium rare). Remove to a platter and let rest 5 to 10 minutes. The steak finishes cooking, collects itself and is much juicier for the wait. Serve steaks whole or sliced.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.