Big flavours, plenty of comfort and a seriously good steak! This Ranch Wagyu Steak with Classic Mac & Cheese is the ultimate indulgent dinner for a night in.

A beautifully seared Warrendale Wagyu Ranch Steak is finished with homemade cowboy butter, packed with garlic, herbs, chilli, mustard and lime, then served alongside bubbling, golden mac & cheese and tender asparagus.

It’s the kind of dish you’d expect to find on a restaurant menu, but it’s surprisingly easy to recreate at home. The rich marbling of the Wagyu does most of the hard work, while the cowboy butter adds another layer of flavour and the creamy, cheesy mac & cheese brings all the comfort you could want.

If you’re looking for a way to make a steak night feel a little more special, this is it.

Ingredients:

• 250g unsalted butter
• Handful fresh chives
• Handful fresh parsley
• 2 garlic cloves
• 1 lime
• 4 tsp Dijon mustard
• 2 tbsp paprika
• 2 tsp chilli flakes
• Sea salt
• Cracked black pepper
• 300g mature cheddar
• 100g Parmesan
• 300g spirali pasta
• 50g plain flour
• 200ml whole milk
• 50g breadcrumbs
• 227g Warrendale Wagyu Ranch Steak
• Vegetable oil
• Handful asparagus
• 25ml red wine vinegar (alternative to lime)

For the Cowboy Butter

1. Allow the butter to come to room temperature for at least 1 hour. If you’re short on time, soften it further by pressing it with a fork.
2. Finely chop the chives and parsley and mince the garlic. Add them to the softened butter along with 1 tbsp of paprika, 2 tsp of dried chilli flakes, 2 tsp of Dijon mustard and a generous pinch of salt and cracked black pepper. Mix thoroughly until all the ingredients are evenly combined.
3. Add the juice of one lime and mix well. The acidity from the lime helps balance the richness of the butter and gives the cowboy butter a fresh, zesty finish.

If you don't have lime, you can substitute it with 25ml of red wine vinegar.

4. Spoon the butter mixture onto a sheet of cling film and shape it into a sausage. Carefully roll the cling film around the butter, helping it form an even cylinder. Twist both ends of the cling film and place in the fridge until firm.

Once set, slice into 1cm-thick medallions if desired.

This cowboy butter can be used on just about any dish to bring it to life. You can also make it ahead of time. Place a small sheet of parchment paper between each medallion and freeze, ready to use whenever you fancy adding a little extra flavour.

For the Classic Mac & Cheese

1. Grate all of the cheddar and parmesan and set aside. Preheat the oven to 180°C.
2. Bring a large saucepan of heavily salted water to a gentle boil and add your spirali pasta. Cook according to the packet instructions until al dente.

Stir the pasta periodically to prevent it from sticking together.

3. In a frying pan over a medium heat, gently melt 50g of the butter. Gradually add the plain flour, stirring continuously with a spatula to create a roux.

Once all the flour has been incorporated, continue cooking over a low-medium heat until the mixture slightly darkens and there are no visible lumps. It should have the consistency of a thick paste.

4. Remove the pan from the heat and gradually add around a quarter of the milk. Return to a low heat and whisk continuously until smooth and any lumps have disappeared.

Repeat this process until all the milk has been incorporated.

5. Remove from the heat and add half of the grated cheese, stirring until melted. Return to a low heat and add the remaining cheese, reserving 50g for the topping.

Stir in the remaining 2 tsp of Dijon mustard, 1 tbsp of paprika and season with salt and cracked black pepper to taste.

6. Drain the pasta thoroughly, then gradually add it to the cheese sauce, stirring well to ensure every piece is completely coated.
7. Transfer the mac & cheese to an oven dish. Cover with the breadcrumbs, followed by the remaining 50g of cheese.

Place in the oven at 180°C for 20–30 minutes, or until golden, bubbling and beautifully crisp on top.

8. Remove from the oven and allow to cool slightly before serving alongside your Ranch Wagyu Steak, asparagus and cowboy butter.

This mac & cheese is the perfect gooey, cheesy accompaniment to a juicy Wagyu steak. You can also make it your own by adding a few extra ingredients. Our favourites include lobster bisque and lobster pieces for a luxurious lobster mac & cheese, or a drizzle of garlic truffle oil for an extra-rich and indulgent finish.

For the Steak

1. Allow the steak to come to room temperature for at least 1 hour before cooking.

Bring a saucepan of salted water to a gentle boil for the asparagus.

2. Place a frying pan over a high heat and allow it to get properly hot.

Lightly coat both sides of the Wagyu Ranch Steak with vegetable oil and season generously with sea salt. Place the steak in the centre of the pan and cook for approximately 4 minutes.

3. While the steak is cooking, trim the woody ends from the asparagus and place the spears into the boiling salted water.
4. Flip the steak and cook for a further 3 minutes. Using a pair of tongs, carefully hold the steak on each side to sear the edges and build an even crust.

Continue checking the internal temperature until you reach your desired doneness. For medium-rare, aim for 52–54°C before resting. The internal temperature will continue to rise slightly as the steak rests.

Add a medallion of cowboy butter to the pan and allow it to melt. Use a tablespoon to continuously baste the steak with the melted butter.

5. Remove the steak from the pan and allow it to rest for at least 10 minutes. Resting allows the juices to redistribute through the meat, giving you a juicier and more tender steak when you slice it.
6. Drain the asparagus well and season lightly with salt before plating.
7. Thickly slice the rested Wagyu Ranch Steak and serve alongside the classic mac & cheese and asparagus.

Finish with an additional medallion of cowboy butter on the side if you want even more of that rich, herby flavour.

Serve immediately and enjoy a proper steakhouse-style dinner, made at home.

Why choose Ranch Steak?

Ranch steak comes from the chuck section of the cow, towards the front of the animal around the shoulder. This area does more work than cuts from the loin, giving ranch steak a naturally rich, beefy flavour and a slightly firmer texture.

It’s a great choice for anyone who wants a steak with plenty of character. Compared with more familiar premium cuts such as ribeye or fillet, ranch steak has a deeper, more traditional beef flavour while still offering the tenderness you want from a quality steak.

This is where Wagyu makes a real difference.

Warrendale Wagyu Ranch Steak has the rich marbling that British Wagyu is known for, with fine threads of intramuscular fat running through the meat. As the steak cooks, this fat begins to render, helping to keep the meat juicy while adding a rich, buttery flavour to every bite.

The result is a steak that combines the bold, beefy character of the ranch cut with the indulgence of Wagyu. It’s full of flavour without needing to be complicated; a hot pan, a good sear and a little patience while it rests are all you need.

Warrendale Wagyu is F1 British Wagyu, giving the steak a generous level of marbling while retaining the familiar, satisfying beef flavour that British diners love. It’s an ideal way to experience something a little different from the usual steak cuts, without straying too far from what makes a great steak so enjoyable.

And when you add a slice of homemade cowboy butter to that beautifully seared Wagyu, alongside creamy mac & cheese and fresh asparagus, you’ve got everything you need for a seriously impressive meal at home.