1. Preheat the oven to 200°C (392°F). Season the ribeye with salt and pepper and brush it with olive oil. Heat a large skillet over high heat and sear the steak on all sides until browned. 
2. Remove from the skillet and transfer to a large ovenproof dish, brushing with truffle mustard and sprinkling with thyme and the apple spice. Roast in the oven for approximately 40–50 minutes, checking with a thermometer to ensure the internal temperature reaches 56–58°C.
3. Remove from the oven and let the meat rest for 10 minutes before serving. In a saucepan, cook the apples with water until soft. Add the cinnamon, honey, and beef stock, stir, and let the sauce thicken. 
4. Adjust the seasoning with salt and pepper. At the same time, bring a large pot of salted water to a boil, and 10 minutes before the beef is ready, add the cabbage and cook for 4–5 minutes until tender.
5. Drain and toss with olive oil, salt, and pepper. Serve the beef with the sauce and the cabbage.

Kali Orexi!

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