Sometimes the best meals are the simplest ones. This Wagyu Ribeye, Stilton & Mixed Tomato Salad is quick, easy and made for sharing. A beautifully seared Warrendale Wagyu ribeye served family-style over a bed of sweet, juicy tomatoes, red onion and crumbled Stilton.

The star of the dish is, of course, the ribeye. Known for its rich flavour and generous marbling, ribeye is one of the juiciest cuts of beef you can buy. When cooked properly, the thick vein of fat running through the steak slowly renders, creating an incredibly buttery texture and deep beef flavour.

Wagyu takes this to another level. While a traditional ribeye already has plenty of character and marbling, Warrendale Wagyu has a higher level of intramuscular fat running throughout the meat. As it cooks, this fine marbling melts into the steak, keeping it beautifully juicy and creating the rich, buttery flavour that Wagyu is known for.

For this cut, we recommend cooking the ribeye to medium. The extra cooking time allows that thicker vein of fat to render properly, giving you the best possible texture and flavour from the steak without sacrificing its juiciness.

We served ours family-style for everyone to tuck into together. And that's exactly how we'd recommend enjoying it. When you've got a piece of quality meat like Warrendale Wagyu on the table, it deserves to be shared.

With sweet tomatoes, creamy Stilton and rich, buttery Wagyu, this is a wonderfully simple early-autumn dish that's perfect for a relaxed lunch or dinner with friends and family.

Ingredients:

• 500g mixed vine-ripened tomatoes
• Olive oil, for dressing
• ½ red onion
• 100g Blue Stilton
• 227g Warrendale Wagyu Ribeye Steak
• Vegetable oil
• Sea salt
• Cracked black pepper
• 50g butter

Method

1. Remove the ribeye from the fridge at least 1 hour before cooking and allow it to come to room temperature. This helps the steak cook more evenly.

Preheat a medium-sized frying pan over a high heat. You want the pan to be properly hot before the steak goes in.

2. Slice the smaller tomatoes in half and cut the larger tomatoes into quarters. Place them in a small bowl, drizzle lightly with olive oil and season with salt and cracked black pepper.

Mix well, then spread the tomatoes across a large serving board.

Using a mixture of vine-ripened and baby tomatoes gives the salad a combination of different sizes, textures and levels of sweetness. We used Vittoria Cherry Vine Tomatoes, sweet mixed baby tomatoes and mini plum tomatoes.

3. Finely slice the red onion and place it in the same bowl. Add a little more olive oil if needed and mix well, picking up any seasoning and tomato juices left in the bowl.

Layer the onion over the tomatoes.

4. Crumble the Blue Stilton generously over the tomatoes and red onion, then set the serving board aside while you cook the steak.

The sharp, creamy flavour of Stilton works particularly well with the rich, buttery Wagyu, while the sweetness and acidity of the tomatoes help cut through the richness.

5. Once the pan is properly hot, lightly coat both sides of the ribeye with vegetable oil and season generously with sea salt and cracked black pepper, gently rubbing the seasoning into the meat.

Place the steak into the centre of the pan and cook for approximately 4–5 minutes on the first side, then flip and cook for a further 3–4 minutes for medium.

Cooking time will depend on the thickness of your steak, so for the most reliable result, use a meat thermometer. Aim for an internal temperature of around 58–60°C before resting for medium.

With Wagyu ribeye, cooking to medium helps that characteristic thick vein of fat running through the steak to render properly, giving you the juicy, buttery texture that makes this cut so special.

6. When the steak is almost at temperature, reduce the heat to low and add the butter to the pan. Once melted, spoon the foaming butter over the steak several times to finish the cook and add even more richness.

Remove the steak from the pan and allow it to rest for 5–10 minutes.

Resting gives the juices time to redistribute throughout the meat, helping to keep the ribeye tender and juicy when you slice it.

7. Once rested, finely slice the Wagyu ribeye and serve alongside the tomatoes, red onion and Stilton - family-style with everyone helping themselves.

It's really that simple; a beautifully marbled Wagyu ribeye, sweet early-autumn tomatoes, creamy Stilton and a little butter. A quick, impressive dish that's made for enjoying together.

Good food is even better when it's shared.