Wagyu Japão Recipe
caviar Oscietra e trufa preta
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Ingredients
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Wagyu Steak
Caviar & Truffle Garnish
Plating & Finish
Method
Wagyu Steak
- 1
Bring to temperature
Remove the Wagyu from the refrigerator and let rest uncovered at room temperature for 45–60 minutes so it comes to an even temperature. Pat dry thoroughly with paper towel to remove surface moisture.
- 2
Season
Season both sides liberally but evenly with kosher salt and a light dusting of freshly ground black pepper. Because Wagyu is richly marbled, salt will help form a crust and enhance flavor.
- 3
- 4
- 5
Baste
Reduce heat to medium-high. Add the unsalted butter, thyme sprigs and crushed garlic to the pan. When butter melts and foams, tilt the pan slightly and use a large spoon to baste the steak continuously for 45–75 seconds, spooning the butter and aromatics over the top to build flavor and finish the crust.
- 6
Finish to temperature
For medium-rare Wagyu aim for an internal temperature of 52–54°C (125–130°F). If the steak needs more time after searing, transfer the pan to a 180°C (350°F) oven for 2–4 minutes or continue basting on the stovetop until it reaches target temperature. Use an instant-read thermometer inserted into the thickest part.
- 7
Rest
Transfer the steak to a warm cutting board, tent loosely with foil and rest for 6–8 minutes. Rest is crucial to redistribute juices and achieve tender slices.
Caviar & Truffle Garnish
- 8
Prepare crème fraîche base
In a small bowl, gently stir the crème fraîche with the lemon zest until smooth. Taste and adjust — the crème fraîche should be tangy but not overpowering; add a pinch of flaky sea salt if desired.
- 9
Portion caviar
Keep the Oscietra caviar chilled until the last moment. Using a mother-of-pearl spoon (or non-reactive spoon), portion the caviar into small chilled dishes or keep ready on the bench. Reserve about 10–15 g per serving; total called for in ingredients serves 2–3.
- 10
Shave truffle
Using a truffle slicer or very sharp knife, shave thin slices of the black truffle. Reserve a few larger slivers for garnish and shave the rest thinly to distribute across the dish. If using preserved truffle, thinly slice and pat dry on paper towel.
- 11
Optional truffle oil
If using, lightly mix 1/2 tsp truffle oil into the crème fraîche or drizzle a few drops over the finished plated steak. Use sparingly — truffle oil can overpower the delicate caviar and Wagyu.
Plating & Finish
- 12
Slice steak
On a warm board, slice the rested Wagyu against the grain into 6–8 thin slices (about 6–8 mm each) to maximize tenderness. Wipe the knife between cuts for clean presentation.
- 13
Plate components
On each plate arrange 3–4 slices of Wagyu fanned slightly. Put a small quenelle or 1 tsp dollop of the lemoned crème fraîche adjacent to the beef. Top the crème fraîche with ~10–15 g Oscietra caviar per serving. Lay several thin truffle shavings over the steak and a couple on the caviar for aroma and visual impact.
- 14
Finish garnishes
Scatter microgreens or baby watercress lightly around for color and freshness. Sprinkle a few flakes of Maldon sea salt over the steak just before serving and a light grind of white pepper if desired. If using, finish with 1–2 drops truffle oil around the plate (not directly on the caviar).
- 15
Serve
Serve immediately while the steak is warm and the caviar is chilled — the contrast of warm Wagyu, cool crème fraîche and briny caviar with truffle aroma is the intended experience.