Chef notes

This is the most expensive thing I have ever cooked so I was a little nervous. The marbling on the raw steak is amazing. I kept it simple with just flaky salt and cooked it two ways to compare: medium rare and well done. The medium rare pieces basically melt in your mouth. Even the well done ones stayed juicy because there is so much fat in there. Definitely a special occasion thing but it was worth it.

Ingredients

• Japanese A5 wagyu
• Flaky sea salt

Recipe

1. 1.Pat the wagyu dry and slice it into thick strips and cubes. Don't trim the fat. The marbling is what makes wagyu special.
2. 2.Get a pan ripping hot. No oil needed: the wagyu renders its own fat the second it hits the pan.
3. 3.Sear the pieces in small batches so the pan stays hot. For medium rare, about 45–60 seconds per side. I cooked a second batch longer, to well done, just to compare.
4. 4.Sprinkle with flaky sea salt right as they come out of the pan. That's the only seasoning.
5. 5.Rest for a minute, then eat while it's warm and the fat is still melty.

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