Wagyu Ribeye Steak

I plated the tender Wagyu Ribeye steaks, expertly seared to a perfect medium-rare, allowing the intricate marbling to provide a buttery richness with each bite. The steak rested elegantly on a vibrant bed of smooth beetroot purée, which contributed a deep, earthy flavor profile and a striking crimson hue that visually delighted the plate. Surrounding the steak, I arranged beautifully grilled cabbage leaves, their edges charred just enough to intensify their natural sweetness while maintaining a slight crispness. I also included lightly steamed and grilled broccoli florets, bright green and tender yet retaining a satisfying crunch. For a pop of color and texture, I added a gently sautéed carrot to enhance the sweetness. To complete the ensemble, I included a juicy grilled tomato, whose tangy burst harmonizing beautifully with the rich flavors of the dish.