WAGYU SIRLOIN, RIB-EYE OR FILLET

Serves 4

Perhaps this is only my opinion but quality Wagyu needs to be cooked medium-rare. Less than that, at rare, the fats have not had a chance to start melting and move back through the meat to lubricate and flavour it and thus the true silky texture of Wagyu is not realised. This is a rich full-flavoured steak — a 200 g portion per person is more than enough.

4 x 200 g (7 oz) premium Wagyu steaks

sea salt

extra virgin olive oil, for drizzling

lemon wedges, to serve

Heat the barbecue, either using wood, charcoal or gas, or grill (broiler) until extremely hot. Season each side of the steaks with salt, drizzle with the olive oil and set aside to come to room temperature.

Cook one side of the steaks for about 2 minutes, rotating the steaks 90 degrees halfway through the cooking time so you get a crisscross pattern. Turn the steaks over and cook for another 1½ minutes. Remove from the heat and set aside for a few minutes to rest.

Place a steak on each plate, sprinkle with salt, drizzle with olive oil and serve with a wedge of lemon.