Rib-eye steak with honey-chili glaze

Step 1/ 3

• 2 lemons
• 1 chili
• 90 g honey
• 2 tbsp olive oil
• 400 g rib eye steaks
• salt
• pepper

• citrus press
• cutting board
• knife
• bowl
• whisk

Juice half of the lemons and quarter the other half lengthwise. Deseed and slice chili into fine rings. Mix honey, lemon juice, olive oil, chili, and pepper. Salt steak well on both sides.

Step 2/ 3

• 2 cloves garlic
• 50 g unsalted butter
• sunflower oil (for frying)

• frying pan (large)

Lightly crush whole, unpeeled garlic cloves with the back of the knife. Heat a large grill pan with some sunflower oil over high heat, add the steak, sear well, approx. 1 min. either side and continue to fry for approx. 6 min, turning the steak over in the middle of the cooking time. Lower the heat, add garlic to the pan, and fry for approx. 1 more min. Add butter, let melt, add lemon wedges and baste steak continuously for 1 min. Add the honey-lemon mixture to the melted butter and continue to baste the steak with the mixture for 2 more min.

Step 3/ 3

• 2 sprigs mint (for serving)

• cutting board
• knife

Remove steak from the heat and let it rest for approx. 5 min. Slice across the grain, serve on a plate with the whole garlic and lemon wedges, and drizzle on the sauce. Garnish with fresh mint leaves. Enjoy!

Enjoy your meal!