Wagyu Steak with Grilled Vegetables and Togarashi Salts

Sometimes, the finest ingredients ask only for restraint and respect. Here, a pristine cut of Wagyu is simply seared in ghee, allowed to develop a deep crust, and rested to a perfect medium-rare. Grilled baby corn and mushrooms, basted in rendered Wagyu fat, bring smoky depth, while fresh cucumber slices add a clean, cooling contrast. To finish, a trio of salts — ground rock salt, black lava salt, and a whisper of togarashi — lets each bite be seasoned exactly as it should be: intentionally.

Ingredients

• Wagyu steak (your preferred cut)

• Fat cap from the steak (for rendering)

• 1 tbsp ghee

• Baby corn, as needed

• White button mushrooms, sliced

• ½ small cucumber, thinly sliced

• Rock salt, slightly ground

• Black lava salt

• Togarashi (Japanese chili seasoning)

• Freshly cracked black pepper, to taste

Steps:

• Render the Fat and Grill the Vegetables: Render the trimmed fat cap over medium heat. Grill the baby corn and mushrooms in the rendered fat until charred and tender. Set aside, and toss lightly with fresh cucumber slices.

• Sear the Steak: Heat ghee in the same pan. Press the Wagyu steak firmly into the pan and sear until a deep golden crust forms. Flip once, cooking for about 2 more minutes. Remove when rare to allow for carryover cooking to medium-rare.

• Rest and Slice: Let the steak rest briefly, then slice against the grain.

• Assemble and Serve: Plate the grilled vegetables alongside the sliced Wagyu. Finish with a line of rock salt, black lava salt, and togarashi for dipping. Sprinkle with salt and pepper to taste.