Rib Eye Steak & Blue Cheese Butter with Caramelised Pears & Walnut Salad

Cut the butter in half and separate. Keep at room temperature.

Cut the pear into wedges.

Chop the walnuts.

Peel and finely slice the red onion.

Season the steak on both sides with salt and pepper and allow to rest and room temperature, covered.

Arrange the pears on a plate and sprinkle the brown sugar over the pears.

Melt half of the butter in a frying pan over medium-high heat.

Add the pears and stir occasionally to ensure the butter doesn't burn, but caramelises the pears.

Continue to cook the pears until caramelised and softened.

Place the balsamic and honey into a saucepan over medium heat and simmer until reduced.

In a large bowl, toss the salad leaves, walnuts and red onion. Set aside in the fridge.

In another smaller bowl, mix together the blue cheese and remaining butter. Place in the fridge to firm.

In another frying pan, heat olive oil over medium-high heat.

Add the steak to the frying pan and cook on both sides (3-5 minutes each) until browned and cooked to your liking.

Distribute the salad among serving plates.

Arrange the caramelised pears atop the salad.

Serve the steak aside the pear salad.

Spoon the blue cheese butter atop the steak and serve.

Drizzle the balsamic and honey reduction atop the pear salad and serve.