Grass-fed Texas Wagyu Steak Recipe

Combine the apple cider vinegar, water, sugar, and 1/2 tsp kosher salt in a small saucepan. Bring to a gentle simmer to dissolve the sugar and salt, then remove from heat and let cool for 2 minutes.

Place the thinly sliced red onion in a heatproof bowl or jar. Pour the warm pickling liquid over the onions, pressing down so they're submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) for flavor development.

In a small bowl, whisk together the mayonnaise, prepared horseradish, lemon juice, garlic powder, 1/8 tsp salt, and a pinch of black pepper until smooth. Taste and adjust horseradish or lemon for brightness. Refrigerate until ready to use.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add the minced shallot and cook 2–3 minutes until soft and translucent but not browned.

Add the minced garlic and tomato paste and cook 30–45 seconds, stirring, to toast the paste slightly and remove raw flavor.

If using, add the red wine and increase heat briefly to reduce by half (about 1–2 minutes).

Add the organic beef bone broth and thyme. Bring to a simmer and let reduce gently until slightly thickened, about 8–10 minutes.

Mix the cornstarch with the cold water to make a slurry. Stir the slurry into the simmering jus and cook 1–2 minutes until the sauce has slightly thickened. Stir in 1/4 tsp salt and 1/8 tsp black pepper, then turn off the heat and whisk in 1 tbsp unsalted butter for sheen and richness.

Keep the jus warm on very low heat or set aside covered. Taste and adjust seasoning.

Pat the shaved Wagyu sirloin dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; because Wagyu is rich, keep seasoning restrained.

Heat a heavy skillet or cast-iron pan over high heat until very hot (a drop of water should sizzle). Add 2 tbs neutral oil and let it shimmer.

Add the steak in an even layer. Because the steak is shaved/thinly sliced, cook quickly: 20–45 seconds per side, turning with tongs until just browned and still tender. Work in batches if needed to avoid overcrowding. Spoon pan juices over the meat as it cooks.

During the last 15 seconds of cooking, add 1 tbsp unsalted butter to the pan and baste the steak briefly for flavor.

Remove the steak to a warm plate and allow to rest 1–2 minutes (thin slices need only brief rest).

In a small bowl, toss the arugula with 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice, and a pinch of salt to lightly dress.

Assemble plates: place dressed arugula as a bed, arrange the sliced/shaved steak over the greens, add tomato slices/chunks and a few pickled red onion slices. Spoon 2–3 tbs warm bone broth jus around or over the steak (reserve some for serverside). Dot or pipe 1–2 tbs horseradish aioli alongside or in small quenelles.

Finish with a light drizzle of extra-virgin olive oil, a few microgreens or chives, a grind of black pepper, and a sprinkle of sea salt flakes if desired. Serve immediately.