Wagyu Beef Carpaccio Recipe

Partially freeze the beef

Wrap the 0.5 lb piece of Wagyu tightly in plastic wrap and place on a tray in the coldest part of the freezer for 25–35 minutes. The beef should be firm but not rock-hard — this makes slicing paper-thin much easier.

Trim and slice

Remove the beef from the freezer and unwrap. Using a very sharp knife, trim any silver skin or excess fat. Slice as thinly as possible (aim for 1–2 mm). For an even thinner, more uniform result, place each slice between two sheets of plastic wrap and gently flatten with the side of the knife or a meat mallet covered with kitchen film until translucent.

Arrange the slices in a single overlapping layer on a chilled large plate or platter. Lightly season the arranged slices with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, distributing evenly.

Make the dressing

In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, and 1/2 tsp Dijon mustard until emulsified. Stir in the chopped 1 tbs capers and 1 tsp finely snipped chives.

Dress the carpaccio

Using a spoon, drizzle the dressing in thin streams over the arranged beef slices so they are lightly and evenly coated. If using truffle oil, add 1/2 tsp now, drizzling sparingly.

Scatter 1 cup arugula lightly over or to one side of the carpaccio, then sprinkle 1/2 cup shaved Parmigiano-Reggiano across the beef. If using toasted pine nuts or microgreens, add them now. Finish with a light dusting of 1/8 tsp sea salt and 1/8 tsp freshly ground black pepper.

Let the dressed carpaccio rest 2–3 minutes at room temperature so flavors bloom, then serve immediately. Provide extra lemon wedges on the side if desired.