In a bowl combine kosher salt, granulated sugar and pink curing salt (if using). Stir in crushed black peppercorns, dried thyme, crushed rosemary, crumbled bay leaves and minced garlic. Add 2 tablespoons extra-virgin olive oil and mix into a coarse paste.

Cure the wagyu

Pat the wagyu piece dry with paper towels. Rub the cure paste evenly over all surfaces of the beef, pressing it into any crevices. Place the meat in a shallow nonreactive dish or vacuum-seal bag. If using a dish, cover tightly with plastic wrap. Refrigerate and cure for 48 hours, turning the meat once after 24 hours so cure redistributes.

Rinse and dry

After curing, remove the beef and gently rinse under cold water to remove excess salt and herbs. Pat thoroughly dry with paper towels. Place on a wire rack and dry in the refrigerator, uncovered, for at least 12 hours (this forms a pellicle and helps drying).

Low-temperature slow-dry (oven method)

Preheat oven to 80–90°C (175–195°F). Line a tray with foil and set a wire rack over it. Place the dried beef on the rack and insert into the oven with the door slightly ajar (use a wooden spoon to prop open) to allow moisture to escape. Dry for 3–4 hours, then reverse the meat and continue drying in 30–60 minute increments until the interior reaches a firm but still slightly yielding texture (target internal temp 55–60°C/131–140°F for medium-rare texture in cured dried product). Total time will be 4–6 hours depending on thickness. Alternatively, use a dehydrator set to 60–70°C (140–160°F) for 6–8 hours.

Cool and thinly slice

Remove the cecina from the oven/dehydrator and allow to cool to room temperature on the rack. Wrap loosely and refrigerate for 2–4 hours to firm further. Using a very sharp slicing knife or meat slicer, slice the cecina as thin as possible (1–2 mm) across the grain for tender pieces. Keep slices chilled until plating.

Herb Oil & Garnish

While the beef dries, make the herb oil: combine 80 ml extra-virgin olive oil, chopped parsley, fresh thyme leaves, lemon zest, fine sea salt and freshly ground black pepper in a small bowl. Whisk to combine and let rest at room temperature 20–30 minutes so flavors marry. Taste and adjust seasoning. Keep at room temperature; if refrigerated, bring back to room temp before serving.

Just before plating, spoon a small amount of the herb oil over the cecina slices or use a brush to lightly coat. Reserve some oil to drizzle over the carasau and salad.

Pane Carasau & Assembly

Warm the pane carasau briefly to make it more pliable: preheat oven to 150°C (300°F). Lightly brush both sides of each sheet with softened butter. Place on a baking sheet and warm 4–6 minutes until fragrant but not browned. You can also briefly pass the carasau over an open flame or hot skillet for seconds to add a hint of char.

Rub the warmed carasau lightly with the cut side of the garlic clove for a subtle garlic note. Break into platesized pieces if desired.

Arrange a bed of arugula on each serving plate. Fan thin slices of wagyu cecina over the arugula. Drizzle herb oil over the meat and scatter microgreens or baby herbs. Place 1–2 warmed carasau pieces alongside or under the cecina for texture. Serve with lemon wedges for a bright squeeze at the table.

Optional finishing: shave a few curls of Parmigiano-Reggiano or drizzle a small amount of aged balsamic over the meat for added umami-sweet contrast.