Wagyu Crostin Recipe

Preheat and slice

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12–14 slices about 1/2 inch thick. Arrange slices on a baking sheet in a single layer.

Make garlic butter: mash 1 clove of garlic with a pinch of salt and mix into the softened butter along with 1 tablespoon olive oil and half of the chopped thyme. Spread a thin layer on each baguette slice.

Toast: Bake the buttered slices 8–10 minutes until golden and crisp at the edges. For extra color, broil 1–2 minutes watching closely. Remove and let cool slightly.

Bring the Wagyu to room temperature for 20–30 minutes. Pat dry with paper towels. Season lightly with sea salt and freshly ground black pepper (remember Wagyu is rich; be modest with salt).

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. When oil is shimmering, add the Wagyu slices or steak. Sear 30–60 seconds per side for thin slices, or 1–2 minutes per side for a thin steak to achieve a rare–medium-rare center. Avoid overcooking — Wagyu cooks quickly due to fat content.

Remove meat to a cutting board and let rest 2–3 minutes. If you cooked a whole steak, slice very thinly against the grain into pieces sized to fit the crostini.

Lower heat to medium. Add the minced shallot to the hot pan and sauté 30–45 seconds until translucent but not browned. Deglaze with the red wine or beef stock, scraping up browned bits, and reduce until slightly syrupy, about 1–2 minutes.

Turn off the heat and swirl in the cold butter to finish the sauce, creating a glossy emulsion. Splash with a few drops of lemon juice if desired. Remove from heat.

Spread about 1/2 tablespoon of goat cheese or ricotta on each toasted baguette slice.

Place a piece of seared Wagyu on top of each crostini. If using sliced steak, tuck 2–3 thin slices per crostini.

Drizzle a small amount (about 1/2 teaspoon) of the pan sauce over each crostini if using, or a light drizzle of extra-virgin olive oil. Finish with microgreens or a small handful of arugula on each.

Grate or squeeze a few drops of lemon over the assembled crostini, finish with flaky sea salt and a pinch of remaining fresh thyme. If desired, finish with a very light drizzle of balsamic glaze (about 1/4 teaspoon per crostini).

Arrange crostini on a platter and serve immediately while the Wagyu is warm. These are best eaten within 10–15 minutes of assembly to preserve crispness.