Known as the “Rolls Royce of beef,” grass-fed Wagyu beef boasts a delicate flavor that’s sweet, nutty, juicy, and tender. Wagyu New York steaks pair perfectly with seasoned tomatoes Provençal for a satisfying meal.

Preparation

Remove steaks from the refrigerator 20 minutes before cooking.

Cut the tomatoes into ¼–½-inch thick slices and lay on a lined baking sheet. Season with sugar, thyme, salt, and pepper. Combine the panko, Parmesan, butter, and basil and mix to combine. Top each tomato with about 1 tablespoon of the panko mixture and spread evenly to the edges.

Heat broiler to high.

Heat oil in a heavy-bottomed sauté pan on high heat. Season the steaks with salt, pepper, and granulated garlic. Sear steaks for 2–3 minutes per side for medium-rare. Remove from pan to a dish and let rest for 5–7 minutes before serving.

While steaks are resting, place tomatoes under the broiler until the breadcrumb mixture is golden brown. Arrange 6–7 slices of tomatoes on a plate and top with the steak. Garnish with microgreens.