Wagyu Recipe

1. Temper and season

Remove the Wagyu from the refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Lightly season both sides with kosher salt and freshly ground black pepper.

2. Apply tandoori rub

Combine the tandoori masala powder, smoked paprika, ground cumin and garlic powder in a small bowl. Gently press about 1 tsp of the dry rub evenly onto both sides of the steak so it forms a thin coating — do not oversmear; you want the beef flavor to remain dominant.

3. Sear

Heat a heavy cast-iron skillet or carbon steel pan over high heat until smoking hot (about 4–6 minutes). Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear without moving: for a 1–1.25 inch thick steak sear 45–60 seconds per side for rare to medium-rare (A5 Wagyu is best rare). Also quickly sear the edges (1–2 rotations) to render fat. Internal temperature target: 115–120°F (46–49°C) for rare. Because Wagyu has high intramuscular fat, keep cook time short to preserve texture.

4. Rest

Remove steak to a wire rack or plate and rest 5–7 minutes tented loosely with foil. Residual heat will raise the temperature a few degrees.

5. While the steak rests, whisk together 1/2 tsp yuzu kosho, 1 tablespoon fresh yuzu juice (or lemon/lime mix), 1 tsp soy sauce, 1/2 tsp rice vinegar, 1/2 tsp neutral oil and 1/2 tsp honey in a small bowl until combined and slightly emulsified. Taste and adjust: if too aggressive, add another 1/4 tsp honey; if not bright enough, add a few drops more citrus.

6. Spoon 1–2 teaspoons of this sauce per portion to finish the plated steak. Reserve the rest for guests to add if desired.

7. Warm neutral oil (about 1/2 cup) in a small saucepan to 275–300°F (135–150°C) — oil should shimmer but not aggressively bubble. Add the thinly sliced garlic in a single layer and fry, stirring gently so slices separate, until golden brown and crisp, about 1–2 minutes. Remove with a slotted spoon to a paper towel-lined tray, immediately sprinkle with a pinch of salt, and let cool. Watch carefully to avoid burning; garlic will darken quickly.

8. Slice the rested Wagyu against the grain into 1/4-inch-thick slices (or serve whole if preferred). Arrange on warm plates.

9. Drizzle a thin ribbon (about 1/2 tsp) of the yuzu kosho citrus sauce across the slices, or place a small pool beside the steak for dipping.

10. Place a small quenelle or teaspoon of caviar on top of one or two slices (about 1 tsp per portion). Scatter 4–6 pieces of crispy garlic across the steak for crunch.

11. Finish with a very light drizzle (about 1/2 tsp) of white truffle oil over the beef and microgreens if using. Sprinkle a few flakes of Maldon finishing salt very sparingly — a little goes a long way.

12. Serve immediately so the caviar stays cool and the steak remains warm.