Japanese Wagyu Bistecca: Bone-In Ribeye with Arugula Salad

This flavor-packed recipe comes from Chef Giovanni Luciani of Che Fico. Japanese Wagyu brings together over a century of preserved bloodlines, meticulous raising methods and a traceability system. In Japanese, wagyu means "Japanese cow," and the genetics of the cattle date back 3,500 years, bred for their signature intramuscular marbling. The marbling gives the beef a delicate aroma known as "Wagyu-ko," often described as reminiscent of peaches and coconuts when grilled, and a tender, flavorful cut that can be cooked longer without getting too tough or dried out. The fat melts at a lower temperature, so its flavor arrives sooner.

Ingredients for 4 people

• 1 32 oz. Japanese Wagyu ribeye (bone-in)
• 3 tbsp unsalted butter
• ½ head of garlic, chopped
• 1 tsp rosemary
• 1 tsp thyme
• 4 cups arugula
• 1 tsp extra virgin olive oil
• 2 tsp 15-year Aceto Balsamico
• Flaky sea salt, to finish

How to make Japanese Wagyu Bistecca

1. Pull the Japanese Wagyu ribeye steak out to temper for 20 minutes and season with salt and pepper. Meanwhile, preheat the oven to 400°F.
2. After 20 minutes, heat a cast-iron pan over medium-high heat and add the butter. Cook for 2–3 minutes, until browned and fragrant. Add the thyme, rosemary and garlic. Gently sear the ribeye on all sides, then transfer the pan to the oven. Continue cooking until the ribeye reaches an internal temperature of 110°F (43°C). Transfer the steak to a cutting board and brush with the remaining butter and aromatics. Let rest for 5–10 minutes.
3. Meanwhile, dress the arugula with 1 tsp olive oil and kosher salt in a bowl. Once the steak has rested, cut the steak off the bone and slice it into ¾-inch (2 cm) slices. Brush the cut part of the bone and steak with more butter and finish with flaky sea salt.
4. Place the salad on the bone side of the plate and finish the salad with a drizzle of Aceto Balsamico.