Hot honey steak with thyme

A golden crust, a little chilli heat and a glossy honey finish. Add the honey after cooking to keep its flavour bright.

Serves 2 · About 25 minutes

Ingredients

• 2 sirloin steaks, about 200–250g each
• 1 tbsp neutral cooking oil
• Salt and freshly ground black pepper
• 20g butter
• 1 garlic clove, lightly crushed
• 2 sprigs of thyme
• 1–2 tbsp Riot Hive Hot Honey
• 1 tsp lemon juice
• Cooked roast potatoes and a green salad, to serve

Make it

1. Pat the steaks dry and season with salt and pepper.
2. Heat a heavy frying pan over a high heat. Add the oil and sear the steaks on both sides and all edges. Start with 2–3 minutes per side, adjusting for thickness and your preferred doneness.
3. Lower the heat, add the butter, garlic and thyme, then spoon the foaming butter over the steaks for the final minute.
4. Transfer to a warm plate and rest for 5 minutes.
5. Stir the Hot Honey and lemon juice together with a spoonful of the warm resting juices. Slice the steaks across the grain, drizzle lightly and finish with thyme leaves.
6. Serve with the potatoes and salad, with extra Hot Honey at the table.

The sweet spot

Keep the honey out of the smoking-hot pan: a finishing drizzle gives you a glossy coating without scorching the sugars. Start with one tablespoon and add more to taste.