Wagyu Denver Steak with Miso-Roasted Kohlrabi

Cut from the chuck, Denver steak  is one of the most underrated Wagyu cuts — naturally tender, richly marbled and deeply beefy.
With a BMS 6–7, this steak offers a beautiful balance of flavour and texture without excessive richness.

Roasted kohlrabi, lightly coated in white miso, brings gentle sweetness and umami, complementing the Wagyu without competing with it.

Preparation: 5 minutes • Cooking: 30 minutes

Ingredients for 2-3 people

For the steak

• Wagyu Chuck Denver Steak, BMS 6–7 (frozen, approx. 300 g)    

• Fine sea salt  

• Neutral oil for searing

For the miso-roasted kohlrabi

• 1 large kohlrabi, peeled and cut into even wedges  

• 1 tbsp white miso  

• 2 tbsp neutral vegetable oil  

• ¼ tsp white pepper  

• 1 tbsp water

Method

1. Kohlrabi

• Preheat the oven to 180°C.

• In a bowl, mix the white miso, white pepper, oil and water until smooth.
  Toss the kohlrabi wedges in the mixture until evenly coated.

• Arrange on a lined baking tray and roast for 30 minutes, turning halfway through, until tender and lightly caramelised.

2. Steak

• Allow the Wagyu to defrost fully in the fridge, then bring to room temperature before cooking.

• Heat a heavy pan or griddle until very hot.
  Lightly rub the steak with oil and season generously with salt.

• Sear over high heat until cooked to your preference.
  For a thick cut, allow several minutes per side for medium-rare, adjusting for thickness.

• Remove from the heat and rest for 10 minutes before slicing.

Serving

Slice the steak across the grain and serve with the miso-roasted kohlrabi on the side.

Tip

Denver steak benefits from proper resting. Give it time — the texture will soften and the flavour will deepen beautifully.