Ingredients
Ribeye steaks: 4 × 280 g (10 oz)
Kosher salt: 8 g
Cracked black pepper: 6 g
Neutral oil: 30 ml

Sauce
Shallot, minced: 40 g
Garlic, minced: 8 g
Sugar apple purée: 160 g
Beef stock: 180 ml
Soy sauce: 15 ml
Apple cider vinegar: 15 ml
Unsalted butter: 40 g

Method
Season steaks; sear in oil (3–4 min/side). Rest.
Sauté shallot + garlic 1 min.
Add purée, stock, soy, vinegar; reduce by half (4–5 min).
Whisk in butter. Spoon over steaks.

Service
Finish with cracked pepper + flaky salt.