Steak with honey butter

Steak with honey butter

Total: 1 hr 50 min. | Active: 1 hr
Nutritional value / person: 789 kcal
, Fat: 49 g
, Carbohydrate: 39 g
, Protein: 44 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Honey butter

80 g butter, soft
2 tbsp liquid honey
¼ tsp Tasmanian pepper
¼ tsp sea salt


1 T-bone steak (approx. 1 kg)
a little clarified butter

To roast in the oven

1 tsp sea salt

Tomato salad

1 organic lime, grated zest and the juice
2 tsp olive oil
2 tbsp liquid honey
1 tsp Tasmanian pepper
¼ tsp salt
3 tomatoes, cut into slices
2 red peppers, cut into rings
1 red onion, cut into thin rings
½ bunch dill, torn into pieces
½ bunch peppermint, torn into pieces
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How it's done

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Honey butter

Using the whisk on a mixer, beat the butter, honey, pepper and salt for approx. 2 mins. until light and creamy. Cover and chill half of the mixture.


Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the clarified butter in a frying pan. Brown the meat all over for approx. 6 mins. until a crust forms. Transfer to a baking tray lined with baking paper, brush with a little honey butter. Insert the meat thermometer into the thickest part of the steak.

To roast in the oven

Approx. 40 mins. in the centre of an oven preheated to 120°C. The core temperature of the meat should be approx. 56°C. Keep basting the meat with a little of the honey butter. Remove the meat, season with salt, cover and leave to rest for approx. 10 mins.

Tomato salad

Mix the lime zest, lime juice, oil and honey in a bowl, season. Mix in the tomatoes, peppers, onion, dill and mint. Serve the salad and chilled honey butter with the meat.

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