Miyazaki A5 Strip* Recipe

Mix base

In a medium bowl combine 1 cup mayonnaise, 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard. Whisk until smooth.

Add aromatics and season

Add the finely grated garlic clove, 1 teaspoon mild honey, 1 teaspoon white truffle oil, 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Whisk until fully incorporated, taste and adjust lemon, honey or truffle oil to balance sweet, acidic and aromatic notes.

Chill

Cover and refrigerate the aïoli at least 30 minutes so flavors meld. Bring to just under room temperature before serving if prepared far ahead.

Temper the beef

Remove the Miyazaki A5 strip from the refrigerator 45–60 minutes before cooking to bring it toward room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Just before cooking, season both sides lightly and evenly with 2 teaspoons fine sea salt and 1 teaspoon freshly ground black pepper. Because of the intense marbling, keep seasoning minimal and even.

Heat the hot rock or pan

If using a hot rock: preheat the stone in a very hot oven (500°F / 260°C) for at least 45 minutes or per manufacturer instructions until it is uniformly very hot. If using a heavy cast-iron pan: place it over high heat until it’s smoking hot. Have tongs or a heatproof spatula ready.

Oil and sear

Lightly brush or rub the steak with 2 tablespoons neutral high-smoke oil. Place the steak on the hot rock or into the hot pan. Sear 30–60 seconds per side to develop a rich brown crust—A5 wagyu cooks fast because of the fat; adjust timing by thickness. Use tongs to hold and sear edges briefly to render the fat cap and achieve an even exterior.

Finish with butter

During the last 15–30 seconds of searing, add 1 tablespoon unsalted butter to the pan (or brush melted butter on the steak if using a hot rock). Tilt the pan briefly and spoon the melted butter over the steak to add gloss and flavor. Remove promptly to avoid overcooking.

Rest

Transfer the steak to a cutting board and rest 3–5 minutes. Because of high marbling, carryover cooking will be minimal but resting lets juices redistribute for a silky bite.

Slice

Using a very sharp knife, slice the rested strip across the grain into thin 1/8–1/4 inch (3–6 mm) slices for the classic hot rock experience. Thin slices allow the fat to be appreciated without heaviness.

Plate

Arrange slices on a warm platter or on the still-hot rock (if serving tableside). Spoon small quenelles or dollops of honey truffle aïoli alongside or dot the slices lightly. Scatter microgreens and thinly sliced chives over the steak for freshness.

Finish and serve

Sprinkle a few pinches of flaked sea salt over the slices, provide lemon wedges on the side, and offer tongs or chopsticks for guests to place slices on the hot rock for optional additional searing. Serve immediately.