The Platter Recipe

Prep steaks and wagyu

Remove NY strip and smoked ribeye from refrigerator 30–45 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season both steaks generously on both sides with 1 1/2 tsp kosher salt and 3/4 tsp black pepper (reserve rest salt/pepper for sliders). For wagyu, divide ground wagyu into three equal portions (about 4 oz each) and gently form into loose patties slightly wider than the slider buns. Season each patty lightly with the remaining salt and pepper.

Cook steaks

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, then add 1 tbs neutral oil and swirl. For the 8 oz NY strip (about 1" thick): sear 2–3 minutes per side for medium-rare (adjust time for thickness), using tongs to sear edges for 30–45 seconds to render fat. For the 15 oz smoked ribeye (already smoked): if fully cooked and only smoked cold, reheat gently by searing 1–2 minutes per side to warm and develop crust; if raw-smoked, cook 3–4 minutes per side to desired doneness. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. During the last minute of cooking, add 1 tbs butter to the pan and spoon melted butter over steaks (basting) for gloss and flavor. Transfer steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes.

Cook wagyu sliders

While steaks rest, wipe skillet, return to medium-high heat and add remaining 1 tbs oil. Place wagyu patties in skillet, pressing lightly to ensure even contact. Cook 2–3 minutes per side for medium-rare to medium (wagyu is rich so avoid overcooking). In the last 30 seconds, place a cheese slice on each patty and cover pan briefly to melt. Meanwhile, spread butter on slider bun insides and toast in a separate pan or on a grill for 30–45 seconds until golden. Assemble sliders: bottom bun, wagyu patty with melted cheese, a slice of pickle, a small dab of Dijon, top bun. Keep warm.

Slice and finish steaks for serving

After resting, slice the NY strip and ribeye thinly across the grain into 1/4" slices. If ribeye is smoked and served warm, cut similarly. Arrange slices on platter with sliders. Optionally brush thin film of remaining butter over slices just before plating.

Prepare dredge: in a bowl combine all-purpose flour (3 oz), cornstarch (1 oz), paprika (1 tsp), 1 tsp salt, and 1/2 tsp black pepper. Pat squid dry; toss rings/tentacles in the flour mixture to coat evenly, shaking off excess.

Heat vegetable oil (about 1" depth; roughly 1 cup) in a wide, heavy pot or deep skillet to 350–360°F (175–180°C). Fry squid in small batches (do not overcrowd) for 60–90 seconds until golden and just crisp — overcooking will make squid tough. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray. Season immediately with a light sprinkle of salt and serve with lemon wedges and aioli.

Cut russet potatoes into fries (1/4"–1/3" thick). Rinse under cold water until water runs clear to remove starch. Pat thoroughly dry with towels.

Heat vegetable oil (2 cups or enough for deep shallow frying) to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not colored. Remove and drain on a rack. Increase oil temperature to 375°F (190°C). Fry blanched fries a second time in batches for 1.5–3 minutes until golden and crisp. Transfer to a tray, season immediately with 1 tsp fine sea salt and 1/2 tsp garlic powder (optional). Keep warm.

Trim and cut seasonal vegetables into even pieces for quick roasting or sautéing (e.g., asparagus trimmed, carrots halved lengthwise, zucchini sliced). Toss with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh rosemary or thyme (if using).

Option A — Roast: Spread on a baking sheet and roast in a 425°F (220°C) oven for 10–15 minutes until tender and lightly browned. Option B — Sauté: Heat a skillet over medium-high heat, add a small drizzle of oil, then sauté vegetables until tender-crisp and golden, about 6–8 minutes. Adjust seasoning and keep warm for plating.

Place aioli in a small ramekin for the kalamari. Put ketchup in a dish for fries or offer on the side. Cut remaining lemon wedges and arrange on platter. Provide extra napkins and steak knives for serving.