There's beef, and then there's wagyu.
See, you might think of steak as the shrink-wrapped stuff on a styrofoam tray that you grab at your local supermarket. But wagyu might as well be something else entirely. Derived from special Japanese cattle, this beef is intensely marbled and wonderfully fatty. Back in the day, these prized cows were even given massages and fed beer to make their meat especially tender.
In this dish from Matt Lambert of The Musket Room, wagyu is prepared simply, with just salt and pepper, because why overwhelm a beautiful thing? Then it's served along with a truffle celery root purée and lime-dressed kale for a meal that's decadent, complete, and—of course—delicious.
RECIPE: Wagyu with Celery Root and Kale
Just don't be surprised if it changes the way you look at cooking steak at home. And after all this talk of massages and beer, you may wish to enjoy some of those with your wagyu, too.