Australian Wagyu Beef Recipe

Prepare brine

In a small saucepan combine apple cider vinegar, water, granulated sugar, and kosher salt. Add black peppercorns, mustard seeds, and bay leaf. Bring the mixture to a gentle simmer over medium heat just until the sugar dissolves, about 3–4 minutes. Remove from heat.

Pack cabbage and pour brine

Place the shredded red cabbage into a heatproof jar or bowl. Pour the hot brine over the cabbage, pressing down so the cabbage is submerged. Let cool to room temperature, then cover and refrigerate for at least 2 hours, ideally overnight, to develop flavor. Reserve jar and brine in refrigerator.

Clean and cook salsify

Immediately after purchase or before cooking, place salsify pieces into a bowl of water with a splash of lemon juice to prevent browning. In a medium saucepan combine salsify and milk and bring to a gentle simmer. Cook until salsify is very tender when pierced with a knife, about 12–15 minutes.

Blend to purée

Drain, reserving a little of the cooking milk. Transfer salsify to a blender or use an immersion blender. Add 2 tablespoons butter, 2 tablespoons heavy cream, lemon juice, salt, and white pepper. Purée until very smooth, adding reserved milk a tablespoon at a time to reach a silky consistency. Taste and adjust salt and lemon as needed. Keep warm over very low heat or in a thermos.

Temper and season the steak

Remove wagyu from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry very well with paper towel. Lightly score any thick fat cap. Season both sides sparingly with kosher salt and freshly ground black pepper—wagyu needs less salt because of its richness.

Sear the steak

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add neutral oil and swirl. Place the steak in the pan and sear without moving until a deep brown crust forms, about 2–3 minutes per side for a 1-inch steak for medium-rare (adjust time for thickness and preferred doneness). During the last 60–90 seconds of cooking, add 1 tablespoon butter, the crushed garlic clove, and thyme to the pan. Tilt the pan and spoon the melted butter, garlic, and thyme over the steak (basting) to flavor and finish the crust.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 6–8 minutes (for a medium-rare target). Slice against the grain into thin slices. Finish with a light sprinkle of flaky sea salt.

Spoon a bed of warm salsify purée onto each plate. Fan slices of wagyu over the purée or arrange alongside. Drain a few tablespoons of pickled red cabbage from the jar and add a small mound beside the beef to provide acidity and color. Spoon a little of the pickling liquid over the cabbage if desired for extra tang.

Drizzle a few drops of extra virgin olive oil around the plate, scatter microgreens or parsley atop the cabbage or meat, and finish with a light pinch of flaky sea salt. Serve immediately so the wagyu stays warm.