White Sonora Gondolini Recipe

Briefly toast the bay leaves in a dry skillet over medium heat until fragrant, about 30–45 seconds per side. Transfer to a small heatproof bowl or jar.

Warm the extra-virgin olive oil and neutral oil together in a small saucepan over very low heat to 140–150°F (60–65°C). Do not let the oil smoke or bubble; keep it warm but gentle.

Pour the warm oil over the toasted bay leaves in the jar so the leaves are fully submerged. Cover and let steep at room temperature for 1 hour, then refrigerate and let infuse at least 4 hours or overnight for maximum flavor.

Strain the infused oil through a fine mesh sieve lined with cheesecloth into a clean jar, pressing gently on the leaves to extract the oil. Stir in 1 tsp kosher salt while the oil is still warm so it dissolves. Reserve 2 tablespoons for finishing and store remaining oil refrigerated for up to 2 weeks. Return to room temperature before using (or warm slightly).

Remove the Wagyu medallions from the refrigerator 30 minutes before cooking so they come closer to room temperature. Pat dry very well with paper towels; moisture prevents a good sear.

Season both sides of the medallions lightly with fine sea salt and freshly ground black pepper. Because Wagyu is richly marbled, use salt judiciously.

Heat a heavy skillet (cast-iron preferred) over high heat until smoking-hot. Add 1 tablespoon neutral oil and swirl to coat. The pan should be extremely hot to achieve an immediate sear.

Sear the medallions 1–1½ minutes per side for rare to medium-rare depending on thickness (for 1/2" medallions aim for ~1 minute per side). Use tongs to sear the edges briefly for 10–15 seconds if needed. Do not overcook — Wagyu is best enjoyed rare–medium-rare.

Transfer the steaks to a resting tray or cutting board and tent loosely with foil for 3–5 minutes to allow juices to redistribute.

Warm the White Sonora flatbreads or thin focaccia briefly in a 350°F (175°C) oven for 3–5 minutes, or heat in a dry skillet for 30–60 seconds per side until pliable and lightly toasted.

Slice each rested Wagyu medallion thinly against the grain into 1/8"–1/4" ribbons. Arrange slices on warmed flatbreads or plates.

Drizzle about 1/2 tablespoon of the strained bay leaf oil over each portion of sliced beef (use the reserved 2 tbsp across 4 servings). Scatter microgreens over the meat, add a few shavings of pecorino or Manchego, and finish with a light sprinkle of flaky sea salt and a pinch of lemon zest to lift the flavors.

Serve immediately with additional bay leaf oil on the side for guests who want more. Leftover infused oil can be used for salads or to finish other meats.