Rib-eye steak with a honey and chili glaze

• 400 g rib-eye steak

• 90 g Langnese Forest Honey

• 1 chili

• 2 lemons

• 2 tbsp olive oil

• 2 garlic cloves

• 50 g unsalted butter

• 2 springs of mint (to serve)

• Salt

• Pepper

• Sunflower oil (for frying)

1

Squeeze half of the lemon; quarter the other half. Deseed the chili and slice it into fine rings. Mix together the Langnese Forest Honey, lemon juice, olive oil, chili, and pepper. Season both sides of the rib-eye steak with salt.

2

Carefully crush the unpeeled garlic cloves with a knife. Heat a little sunflower oil in large pan over a high heat and sear the rib-eye steak for about one minute on both sides. Leave the steak to fry for about another six minutes, turning it at the halfway stage.  Reduce the heat, add the crushed garlic cloves and continue frying for about one minute. Add butter to the pan. Once it has melted, add the lemon quarters. Add the honey and chili mixture to the melted butter, fry the steak for about two minutes, using a spoon to baste it with the liquid in the pan.

3

Remove the steak from the pan and leave it to rest for about five minutes. Slice it against the grain and serve it on a plate with the fried garlic and lemon quarters. Drizzle over the chili and honey glaze and garnish with fresh mint. Bon appetit!