Cast Iron Seared Wagyu Beef Carpaccio

Cast Iron Seared Wagyu Beef Carpaccio

  • Author: Foodterra
  • Total Time: 20 minutes
  • Yield: serves 2-4 1x


This seared Carpaccio is a classic Italian dish and a great starter after a cocktail or before a meal. Fair warning, this dish might be love at first bite and go from a shareable starter to becoming your personal entrée. Share at your own discretion.



  • 810 oz Wagyu beef steak, room temp
  • Olive oil, as needed
  • salt and freshly ground black pepper
  • ⅓ cup carrot, brunoise cut/finely diced
  • ⅓ cup celery, outside peeled, brunoise cut/finely diced
  • ⅓ cup red onion, minced
  • Lemon
  • ½ cup baby arugula, rough chop or chiffonade more elegant presentation
  • Fleur de sel, for finishing
  • 1 teaspoon truffle oil
  • Parmigiano Reggiano


  1. Preheat wood fired oven to around 700 Degrees. Preheat a cast iron grill plate or cast iron pan.
  2. Coat the steak in olive oil and generously season both sides with salt and pepper. Sear the steak for around a minute on each side. Remove from heat, cover and let rest.
  3. Prep the mirepoix by combining the carrot, celery, red onion in a bowl. Coat with 1-2 Tbsp olive oil, season with salt and pepper, mix everything together and set aside.
  4. With a very sharp knife cut the rested steak across the grain into thin slices. Arrange slices on a serving plate, sprinkle on the mirepoix, the arugula and a squeeze of lemon juice. Season with Fleur de Sel and a touch of truffle oil. Finish by shaving Parmigiano Reggiano on top.
  • Category: appetizer
  • Method: sear, wood-fired

Keywords: Beef Carpaccio, wood-fired