Steak with Hot Honey Butter
Sirloin seared hard and rested under a coin of hot honey butter that melts over it. Fifteen minutes, serves two, and the butter keeps a fortnight.
- Hero ingredient
- Beef
- Time
- 15 min
- Yield
- Serves 2
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Smoky Joe
Smoke in the butter, which is close to putting the steak back on the barbecue.
Ingredients
- 2 sirloin or ribeye steaks, 3cm thick
- 100g softened butter
- 2 tbsp Sweet Sting Hot Honey
- 1 clove garlic, grated
- 1 tsp flaky salt
- Cracked black pepper
- Beef dripping or a neutral oil
Method
- 01
Mash the butter with the hot honey, garlic, salt and pepper. Roll it into a log in baking paper and freeze for 10 minutes.
- 02
Dry the steaks and season them heavily on both sides. A wet steak steams rather than sears.
- 03
Get a heavy pan genuinely smoking. Three minutes a side for medium rare at 3cm, turning once only.
- 04
Rest on a warm plate for as long as you cooked them. This part is not optional.
- 05
Cut a thick coin of the butter onto each steak and let it run. The rest keeps in the freezer for next time.
