Japanese A5 Wagyu Strip Recipe

Bring to room temperature

Remove the wagyu from the refrigerator 45–60 minutes before cooking so it reaches near room temperature; pat dry with paper towel.

Season both sides lightly with fine sea salt (about 1 tsp total) and 1/2 tsp freshly ground black pepper. Because A5 wagyu is extremely marbled, keep seasoning minimal.

Heat a heavy cast-iron skillet over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear the striploin 1–1.5 minutes per side (depending on thickness) without moving it to develop a deep brown crust. For a 1" thick steak, target an internal temperature of 120–125°F for rare to medium-rare; adjust time if thicker.

Reduce heat to medium-high, add 1 tablespoon unsalted butter, smashed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter over the steak (baste) for 30–45 seconds to finish.

Remove the steak to a cutting board and rest 6–8 minutes tented with foil before slicing to allow juices to redistribute.

Place the cubed sweet potato and sunchokes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until very tender, 12–15 minutes.

Drain thoroughly and return to the warm pot to steam briefly (1 minute) to remove excess moisture.

Pass the cooked vegetables through a food mill or blend in a high-speed blender with 3 tbs heavy cream, 2 tbs whole milk and 1 tbs butter until smooth and silky. If needed, add small additional amounts of milk (1 tsp at a time) to reach a creamy consistency.

Season the purée with 1/2 tsp salt and white or black pepper to taste. Keep warm on very low heat or cover and reheat gently before plating.

Preheat a skillet or grill pan over medium-high heat. Toss the corn kernels with 1 tsp olive oil and 1/4 tsp salt.

Char the corn kernels in the hot pan without stirring too frequently, allowing some kernels to get browned and slightly blackened, about 4–6 minutes total.

Reserve about 1/4 cup of the charred kernels for garnish. Transfer the remaining kernels to a blender or food processor with 2 tbs water and blend until smooth.

Pass the blended corn through a fine mesh sieve, pressing to extract a smooth corn juice/purée. You should get about 1/3–1/2 cup of liquid/purée. Stir in 1/2 tsp neutral oil for a silkier mouthfeel. Taste and adjust salt.

Warm gently if serving hot, or hold at room temperature if serving slightly cool.

Combine 1/2 cup aged balsamic vinegar and 1 tsp honey in a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until thickened and syrupy, about 6–10 minutes depending on pan and heat. Watch carefully to avoid burning.

Remove from heat and swirl in 1 tsp unsalted butter if using, to round the flavor and add gloss. Taste and adjust sweetness with a touch more honey if needed. Keep warm or at room temperature.

Slice the rested wagyu striploin against the grain into 1/4–1/2" slices. Arrange 4–6 slices fan-like on each plate (depending on serving size).

Spoon a quenelle or smear of the sweet potato–sunchoke purée beside the steak (about 2–3 tbs per serving).

Dot or spoon small pools of charred corn purée around the plate and scatter the reserved charred kernels for texture.

Drizzle the balsamic reduction sparingly over the steak and around the purée (use about 1–2 tbs reduction per serving).

Finish with a few flakes of flaky sea salt, a crack of fresh black pepper, and a small scattering of microgreens or chopped chives.

Serve immediately so the wagyu is warm and the purées retain their texture.