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

Cut the butter in half, keeping one part at room temperature for the blue cheese butter. Combine this part with crumbled blue cheese, mix well, and refrigerate to firm. Season the rib eye steak with salt and pepper and let it rest at room temperature.

Prepare the pears by cutting them into wedges and tossing with brown sugar. Melt the reserved half of the butter in a pan over medium-high heat, add the pears, and caramelize, stirring occasionally. Once softened, remove from the heat.

Simultaneously, simmer balsamic vinegar and honey in a saucepan over medium heat until the mixture reduces to a thick glaze. Remove from heat and set aside.

Chop the walnuts and finely slice the red onion. In a large bowl, combine these with mixed salad leaves. Refrigerate the salad until ready to serve.

Heat olive oil in another frying pan over medium-high heat. Cook the steak to your desired doneness, about 3-5 minutes per side for medium-rare. Let it rest briefly before serving.

Assemble the dish by arranging the chilled salad on plates, topped with the caramelized pears. Place the rested steak alongside. Spoon the chilled blue cheese butter over the steak to melt. Drizzle the balsamic and honey reduction over the salad and serve.