Black Pepper Crusted Wagyu Roast Recipe

• 9g Tea&Grill BBQ green tea seasoning (for a subtle, smoky undertone)
• 1.2kg Japanese A5 Wagyu ribeye or striploin roast
• 2 tbsp freshly cracked Tellicherry black pepper
• 1 tbsp coarse sea salt
• 2 tbsp grapeseed oil (high smoke point)
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 tbsp unsalted butter
• 1 tbsp balsamic glaze (for finishing)

1. Prep the Wagyu:
   • Pat the roast dry with paper towels. Rub grapeseed oil over the surface.
   • Mix cracked pepper, sea salt, and Tea&Grill BBQ green tea seasoning. Press firmly onto all sides of the meat. Let rest at room temperature for 30 minutes.
2. Sear & Roast:
   • Preheat oven to 200°C (400°F). Heat a cast-iron skillet over high heat.
   • Sear the roast for 2 minutes per side until a deep crust forms.
   • Add garlic, rosemary, and butter to the pan. Baste the roast for 1 minute.
   • Transfer to the oven and roast for 15-20 minutes (internal temp: 48°C/118°F for rare).
3. Rest & Finish:
   • Remove from oven and tent with foil for 10 minutes (crucial for juiciness).
   • Slice against the grain into 1cm thick pieces. Drizzle with balsamic glaze.
4. Serve:
   • Plate with roasted garlic cloves and rosemary sprigs. Pair with a bold Barolo or aged sake.

• The green tea seasoning enhances the Wagyu’s natural marbling without overpowering its delicate flavor.
• For a smoky twist, finish with a light torch sear before resting.
• Leftovers? Slice thinly for sandwiches or cold salads—Wagyu’s richness shines even when chilled.