Start by taking your pork ribeye steaks out of the fridge. Let them sit for about 15 minutes to reach room temperature; this helps them cook evenly. Now, grab some salt and season both sides of your steaks generously. A good seasoning is key to enhancing the natural flavors of the pork—don't be shy!

In a large skillet, add 1 tablespoon of olive oil and heat it over medium-high heat until it's shimmering but not smoking. Carefully place the seasoned steaks in the hot skillet. Sear for about 4-5 minutes on one side without moving them—this helps achieve that beautiful golden crust we all love. Once nicely browned, flip the steaks over to sear the other side for another 3-4 minutes.

While the pork is searing, let’s whip up that killer sauce. In a mixing bowl, combine the soy sauce, honey, minced garlic, lemon juice, red pepper flakes, and Dijon mustard. Whisk until everything is well blended. Take a taste—if you enjoy a little more sweetness, add in a touch more honey.

Once the pork is properly seared, pour your prepared sauce into the pan. Be careful, as it may bubble up! Reduce the heat to medium-low and let the sauce simmer for about 5 to 6 minutes. Don’t forget to occasionally baste the pork with that tasty sauce using a spoon—this adds extra flavor while the sauce reduces.

After your pork is cooked to your desired doneness (I recommend an internal temperature of 145°F for a juicy finish), remove the pan from the heat. Transfer the steaks to a cutting board and let them rest for about 5 minutes before slicing. This resting time allows the juices to redistribute throughout the meat, giving you that tender, juicy bite you dream of.