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Sliced medium-rare steak topped with green chimichurri sauce, surrounded by roasted baby carrots, broccoli, and charred scallions, all arranged on a wooden board.

Imperial Wagyu Ribeye with Roasted Cauliflower, Heirloom Carrots, and Pomegranate Salsa Verde

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Imperial Wagyu ribeye, dry-brined overnight and seared hot in short intervals so the fat renders without overcooking, then sliced against the grain. Plated over roasted cauliflower and heirloom carrots, with a pomegranate salsa verde, herbs, capers, pomegranate molasses, and lemon-pickled shallots spooned over to cut the richness.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American, Californian, Modern American
Calories: 183
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Imperial Wagyu Ribeye
  • 3 Imperial Wagyu Ribeye 16 oz each
  • Kosher salt for overnight dry-brine
For the Roasted Vegetables
  • 2 Cauliflower depending on size, broken into florets
  • 10 Heirloom carrots 10-15 depending on size, cleaned
  • 1 tablespoon Olive oil
  • Salt to taste
For the Pomegranate Salsa Verde
  • 1 bunch Parsley chopped
  • 1 bunch Cilantro chopped
  • 1 clove Garlic minced
  • 1 tablespoon Capers
  • 1 tablespoon Lemon juice
  • 1 tablespoon Lemon zest
  • 3 tablespoon Pomegranate molasses
  • ¼ cup Olive oil plus more to reach desired consistency
  • 1 Shallot finely diced
  • ¼ cup Pomegranate seeds
  • Salt to taste

Equipment

  • Grill (charcoal or gas)
  • 2 Sheet pans
  • Blender or food processor
  • Chefs knife
  • Mixing Bowls
  • Instant-read thermometer
  • Cooling racks + baking sheets for dry-aging

Method
 

Dry-Brine the Imperial Wagyu Ribeye
  1. Pat ribeyes dry.
  2. Lightly and evenly season all sides with kosher salt.
  3. Place on cooling racks over baking sheets and refrigerate uncovered overnight.
  4. Remove from the fridge 30 minutes before cooking to come to temp.
Roast the Vegetables
  1. Preheat oven to 425°F.
  2. Divide cauliflower and carrots across 2 sheet pans.
  3. Toss with olive oil and salt.
  4. Roast 25–30 minutes, rotating pans halfway, until caramelized and tender.
Make the Pickled Shallots
  1. Combine the finely diced shallot with 1 tablespoon lemon juice.
  2. Let sit at least 10 minutes.
Prepare the Pomegranate Salsa Verde
  1. Add parsley, cilantro, garlic, capers, lemon zest, pomegranate molasses, and ¼ cup olive oil to a blender or food processor.
  2. Blend until coarse and spoonable. Add more olive oil if you want it thinner or glossier.
  3. Fold in the pickled shallots and pomegranate seeds.
  4. Season with salt to taste.
Grill the Imperial Wagyu Ribeye
  1. Heat the grill to high (450°F+).
  2. Sear each ribeye 60 seconds per side, then rest 3–4 minutes.
  3. Return to grill and repeat: 60 seconds per side, then rest 3–4 minutes.
  4. Pull the steaks when internal temperature reaches 125–130°F.
  5. Slice against the grain.
To Plate
  1. Spread roasted cauliflower and carrots across a large serving platter.
  2. Arrange sliced ribeye alongside.
  3. Spoon pomegranate salsa verde generously over the meat.
  4. Finish with flaky salt or a drizzle of olive oil.

Nutrition

Calories: 183kcalCarbohydrates: 17gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 101mgPotassium: 671mgFiber: 5gSugar: 9gVitamin A: 893IUVitamin C: 109mgCalcium: 61mgIron: 2mg

Notes

Storage: cover and refrigerate the beef and vegetables for up to 3 days. Reheat the beef gently to avoid overcooking it further, and keep the salsa verde in its own sealed container so it stays bright.

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