Wagyu Ribeye Steak Recipes

Ingredients

• 500g (2 × 250g steaks) Wagyu Ribeye Steak
• 800g potatoes, cut into 2cm chunks
• 2 carrots, cut into 2cm pieces
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried thyme
• 200g green beans
• 1 tbsp cider vinegar
• 3 tbsp chopped parsley
• 1 small garlic clove, grated
• 1 tbsp red-wine vinegar
• 1 tbsp olive oil for the herb sauce
• 1 tsp neutral oil for the meat, if needed

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
2. Pat the thawed steak dry. Heat a heavy pan over medium-high heat and wipe with a little neutral oil. For a steak about 2cm thick, sear for roughly 2–3 minutes per side, then reduce the heat and turn regularly until the centre reaches at least 63°C. Thin or thick steaks will differ: use a thermometer, not the clock. Rest at least 3 minutes on a clean plate before slicing across the grain.
3. Heat the oven to 190°C fan / 210°C conventional. Toss the potatoes and onion and carrots with oil and thyme on a large tray. Roast for 30–40 minutes, turning halfway.
4. Boil green beans separately for 4–6 minutes and drain.
5. Mix parsley, garlic, red-wine vinegar and the extra olive oil into a quick herb sauce.
6. Divide the cooked meat and roast vegetables among plates. Add green beans and sprinkle the vegetables with cider vinegar.
7. Keep the meat cooking separate from the vegetable tray so the potatoes can brown and you can check the meat independently.
8. Spoon the herb sauce over the sliced, rested steak at the table.

Ingredients

• 500g (2 × 250g steaks) Wagyu Ribeye Steak
• 250g dried wheat noodles
• 1 carrot, cut into matchsticks
• 1 bell pepper, thinly sliced
• 2 spring onions, sliced
• 1 tbsp neutral oil
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 2 tsp grated ginger
• 1 tsp honey
• 1 tsp neutral oil for the meat, if needed

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
2. Pat the thawed steak dry. Heat a heavy pan over medium-high heat and wipe with a little neutral oil. For a steak about 2cm thick, sear for roughly 2–3 minutes per side, then reduce the heat and turn regularly until the centre reaches at least 63°C. Thin or thick steaks will differ: use a thermometer, not the clock. Rest at least 3 minutes on a clean plate before slicing across the grain.
3. Cook noodles according to the packet; drain. Mix soy sauce, lime juice and ginger and honey.
4. Stir-fry carrot and pepper in oil for 4–5 minutes. Add the noodles and sauce; toss for 1–2 minutes to heat through.
5. Slice the fully cooked, rested meat across the grain and arrange over the noodles. Scatter with spring onions and serve.