Prepare the Steaks: Season both sides of the ribeye steaks generously with salt, pepper, and garlic powder in a 2:1:1 ratio. Set them aside while you prepare the triple chili butter.
Make the Triple Chili Butter: In a mixing bowl, combine softened butter with Fresno pepper, chipotle pepper, gochujang, honey, minced garlic, diced shallot, and lemon juice. Mix thoroughly until smooth and well blended.
Reverse Sear the Steaks: Preheat your oven to 250°F (120°C). Place the steaks on a wire rack set over a baking sheet and cook in the oven until they reach an internal temperature of about 115°F (46°C) for medium-rare, roughly 45 minutes to 1 hour.
Sear and Baste: Heat a cast-iron skillet over high heat until it’s smoking hot. Add the steaks and sear for 1-2 minutes per side. During the last minute of searing, add a generous dollop of the triple chili butter to the pan, basting the steaks as the butter melts. Remove the steaks from the pan and let them rest for 8-10 minutes.
Prepare the Gochujang Mop Sauce: While the steaks rest, whisk together gochujang, honey, rice wine vinegar, lemon juice, and soy sauce in a small bowl. This mop sauce can be used as a dip or brushed onto the steak for an extra layer of flavor.
Serve: Slice the steaks against the grain and serve with the gochujang mop sauce. Garnish with freshly chopped chives.