Wagyu Platter Recipe

Temper the steaks

Remove Wagyu portions from the refrigerator and let sit at room temperature for 30–45 minutes to take the chill off. This ensures more even cooking.

Season

Pat the steaks dry with paper towels. Lightly season both sides with kosher salt and freshly ground black pepper—because of Wagyu's richness, seasoning should be simple and restrained.

Preheat pan

Heat a heavy cast-iron skillet or stainless steel pan over high heat until shimmering and nearly smoking (3–5 minutes). Add the neutral oil and swirl to coat the pan.

Sear steaks

Working in batches if necessary so as not to crowd the pan, place steaks in the hot skillet. Sear on the first side for 1.5–2 minutes without moving, until a deep browned crust forms. Flip and sear the other side for 1–1.5 minutes for rare–medium-rare depending on thickness. Use an instant-read thermometer if desired: target 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare.

Finish with butter and aromatics

In the last 30–45 seconds of cooking, reduce heat to medium, add the unsalted butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks (basting) to build flavor.

Rest

Transfer steaks to a warm plate or cutting board and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute.

Slice and finish

If serving sliced, cut steaks across the grain into 1/4–1/2" slices. Arrange on the platter and sprinkle with flaky sea salt to finish.

Prepare dipping sauces

Place ponzu in a small bowl for each diner. Offer extra soy sauce and a small dish with a dab of wasabi and yuzu kosho so guests can adjust heat and citrus/spice to taste.

Plate pickles and aromatics

Arrange pickled ginger, microgreens or sliced scallions, and toasted sesame seeds (if using) in small bowls or directly on the platter near the sliced Wagyu so guests can combine flavors as they like.

Rice

Keep steamed Japanese short-grain rice warm in a covered bowl. Spoon into a small bowl for each guest alongside the Wagyu; the rice provides a neutral starchy complement to the richness.

Roasted potatoes

If not already roasted, toss halved fingerling potatoes with 1 tbs oil, salt, and pepper. Roast at 425°F (220°C) for 20–30 minutes, turning once, until golden and tender. Keep warm and place on the platter.

Charred broccolini/asparagus

Heat a grill pan or skillet over high heat with a little oil. Cook broccolini or asparagus 2–4 minutes per side until char marks appear and stems are tender-crisp. Season with a pinch of salt and a squeeze of lemon. Place alongside the steaks.

Final assembly

Arrange the rested and sliced Wagyu in the center of a large warm platter. Surround with bowls of ponzu, soy, wasabi/yuzu kosho, pickled ginger, rice, roasted potatoes, and charred greens. Garnish with microgreens, toasted sesame seeds, and lemon wedges for squeezing.