Wagyu Flat Iron* Recipe

Bring to temperature

Remove the Wagyu flat irons from the refrigerator 45–60 minutes before cooking to come to room temperature; pat dry with paper towel.

Season both sides generously with kosher salt and freshly ground black pepper about 20 minutes before cooking so the salt begins to penetrate.

Preheat a heavy skillet (cast-iron preferred) over medium-high heat until smoking lightly. Add neutral oil and swirl to coat.

Place steaks in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes. Reduce heat to medium.

Add butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and baste the steaks continuously with the melted butter for 1–2 minutes to develop flavor and finish cooking. For medium-rare target an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C).

Transfer steaks to a cutting board and loosely tent with foil. Rest for 8–10 minutes before slicing against the grain into 1/4-inch slices.

While steaks rest, preheat a sauté pan over medium heat. Drizzle olive oil and add butter until melted and shimmering.

Place halved cone cabbage cut-side down in the pan. Season with kosher salt and black pepper. Sear for 4–5 minutes until the cut face is caramelized and golden.

Turn the cabbage halves and reduce heat to medium-low. Cover and cook 6–8 minutes until tender but still holding shape (or roast in a 400°F/200°C oven for 12–15 minutes).

Finish with a squeeze of fresh lemon juice and adjust seasoning. Keep warm until plating.

Place drained piquillo peppers and optional roasted red pepper into a blender or food processor.

Add extra-virgin olive oil, smoked paprika, ground cumin, sherry vinegar, kosher salt, and honey (if using). Purée until completely smooth, scraping down sides as needed.

If the puree is too thick, add warm water 1 tablespoon at a time until you reach a spoonable but spreadable consistency (about 1–2 tablespoons). Taste and adjust salt, acidity, or sweetness.

Transfer to a squeeze bottle or small bowl and keep at room temperature until plating.

In a small saucepan, sweat the minced shallot over medium heat with a teaspoon of butter until translucent but not browned, about 2 minutes.

Deglaze the pan with 2 tablespoons dry red wine (if using) and reduce by half.

Add the veal demi-glace or veal jus and the thyme sprig. Warm gently, stirring, until it just simmers. Reduce until slightly thickened to coat the back of a spoon, about 4–6 minutes.

Remove from heat, discard thyme sprig, and whisk in the cold cubed butter a little at a time to finish and give the sauce a glossy sheen. Season with black pepper to taste. Keep warm for plating.

On each plate, smear 2–3 tablespoons of the spiced piquillo puree in an arc where the steak will sit.

Place a halved cone cabbage next to the puree. Fan sliced Wagyu flat iron over the puree, arranging slices slightly overlapped.

Spoon 2–3 tablespoons of warm veal jus around and lightly over the steak (avoid drowning the puree).

Finish with a few flakes of sea salt over the beef, a small handful of microgreens or chopped parsley on the cabbage or steak, and a final drizzle of high-quality olive oil if desired.