Recipe: Rib-Eye Steak with Honey-Chili Sauce

INGREDIENTS:

400 g rib-eye steak

90 g honey

1 chili

2 lemons

2 tbsp olive oil

2 cloves garlic

50 g unsalted butter

2 sprigs mint (for serving)

salt

pepper

sunflower oil (for frying)

Juice half of the lemons and quarter the other half lengthwise. Slice chili into fine rings, deseed if you want it less spicy. In a small bowl, mix honey, lemon juice, olive oil, chili, and pepper. Salt steak well on both sides and insert the wireless meatprobe from the side until it reaches the center of the meat. Connect wireless meatprobe with the Home Connect app and select desired doneness.

Lightly crush whole, unpeeled garlic cloves with the side of the knife. Heat the large Pro Induction Pan with some sunflower oil to 200°C using the frying sensor, add the steak, sear well, approx. 1 min. on either side. Lower the heat to 160°C, add garlic and butter, let melt, add lemon wedges and the honey-lemon mixture to the melted butter and baste until the desired core temperature is reached.

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 cloves and lemon wedges, and drizzle the sauce on top. Garnish with fresh mint leaves. Enjoy!