Serves: 2

Ingredients
Ribeye steaks – 2 (10 oz / 280 g each)
Salt – 2 tsp
Black pepper – 1 tsp
Olive oil – 2 tbsp
Butter – 2 tbsp
Sugar Apple Sauce
Ripe sugar apple pulp – 1 cup (about 2 fruits)
Shallot, minced – 2 tbsp
Garlic, minced – 1 tsp
Dry white wine – ¼ cup (60 ml)
Beef stock – ½ cup (120 ml)
Honey – 1 tbsp
Lime juice – 1 tbsp

Instructions
Pat steaks dry. Season with salt and pepper.
Heat oil in a skillet over high heat.

Sear steaks 3–4 minutes per side for medium-rare. Remove and rest.

Lower heat, add butter, shallot, and garlic. Cook 1 minute.

Deglaze with wine, reduce by half.
Add stock, sugar apple pulp, honey, and lime. Simmer 5 minutes.

Spoon sauce over steaks and serve.