Japanese Wagyu Recipe

Bring to room temperature

Remove the Wagyu from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Season both sides of the steak evenly with kosher salt and freshly ground black pepper. Use the full amounts listed for a 1 lb steak; adjust lightly for different weights.

Sear

Heat a heavy cast-iron skillet over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl. Place the Wagyu in the pan and sear without moving for 1.5–2 minutes until a deep brown crust forms. Flip and sear the other side 1–1.5 minutes. Because of the intense marbling, the steak will cook quickly; target rare to medium-rare internally (115–125°F / 46–52°C after resting).

Finish with butter

Reduce heat to medium-low, add 1 tablespoon unsalted butter to the pan. Tilt the pan and spoon the foaming butter over the steak for 30 seconds to 1 minute to develop flavor and gloss. Remove the steak to a warm plate and tent loosely with foil to rest for 6–8 minutes (carryover will bring temperature up slightly).

Tableside whisky flame (optional, safety first)

For tableside service: place the rested steak on a heatproof platter. Warm 2 tablespoons Japanese whisky in a small metal ladle over low heat (do not boil). Ignite the whisky carefully with a long lighter and pour the flame over the steak once, moving the ladle to avoid burning; the flame will burn off quickly, leaving a smoky-sweet aroma and slight caramelization. Alternatively, pour the warmed whisky over the steak without igniting if you prefer no flame. Allow 10–15 seconds for alcohol to burn off if ignited. Finish with a light sprinkle of flaky salt.

Slice and serve

Slice the Wagyu thinly against the grain into 1/4-inch slices. Arrange on a warm platter alongside roasted bone marrow and seasoned frites. Garnish with microgreens if desired.

Preheat and prepare bones

Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with foil. Pat marrow bones dry if slightly damp.

Season bones

Place bones cut-side up on the prepared sheet. Sprinkle each with sea salt and freshly ground black pepper.

Roast

Roast in the preheated oven for 15–20 minutes until the marrow is soft and just beginning to bubble at the edges but not melted away. The center should be tender and glossy.

Finish and serve

Remove from oven and let cool 1–2 minutes. Spoon marrow into small serving dishes or serve bones whole. Mix chopped parsley with lemon juice and sprinkle over the marrow or serve on the side for diners to spoon onto toast or steak.

Soak potatoes

Place the cut potato sticks in cold water and soak 30 minutes to 1 hour to remove surface starch (this yields a crisper fry). Drain and pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat vegetable oil in a deep pot or fryer to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on a wire rack or paper towels.

Rest

Let the blanched fries rest 10–15 minutes (can be held at room temperature while cooking other components).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels or a wire rack.

Season

While still hot, toss the fries with fine sea salt, garlic powder, smoked paprika, and freshly ground black pepper to coat evenly. Serve immediately alongside the Wagyu and roasted marrow.

Arrange sliced Wagyu, roasted bone marrow (spooned or in bones) and a portion of seasoned frites on warmed plates. Sprinkle a tiny pinch of flaky Maldon salt over the steak slices and garnish with microgreens or watercress. If you performed the whisky flambee tableside, serve immediately to capture the aromatic smoke.