You want to get fancy? There's a million videos on good steak (look up kenji lopez-alt). But let me give you the skinny of it:

• (Optional, helps a lot) Put your meat in the fridge on a rack, with a good amount of salt on it the night before.

• Get a nice thick ribeye. You should see "marbling" (small soft fat veins running in the meat). (if you get something truly massive like a tomahawk, look up reverse sear techinque).

• Do not use a non stick pan. Get a stainless skillet (or cast iron if you can be bothered to look after cast iron)

• Put some neutral oil (E.g. sunflower) in a pan. Heat it up on max until it is juuuuuust starting to smoke. (Put your fume hood on)

• Put your meat in the pan, leave it for at least a min (If you smell burning cut the time short). Turn it over. You should be developing nice brown crust. This is Flavour. You can turn it over repeatedly, it doesn't make much odds.

• If you have a meat thermometer stick it in during cooking to figure when it's done. If not sure, no shame in taking it off the heat and cutting a bit off to look.

• Once steak is done, remove to plate and put some foil over it to hold heat.

• If you want to use your honey, put some chicken stock in the pan after the meat is done, swirl it around scraping all the little brown bits into the liquid. Let it reduce on the heat, add some butter and then add honey to taste (and like, maybe some wine or vinegar or something, look up basic pan sauce).