ग्रिल्ड वाग्यू स्ट्रिपलोइन

It comes off the grill with a dark crust and a pink centre, and the fries are cut thin enough to shatter.

• Wagyu striploin, grilled over a hot fire.
• Rested, then sliced against the grain.
• Shoestring fries, fried until crisp.
• Salt, and the fat from the meat.

The striploin gets a hard sear on both sides and a short rest, so the middle stays soft and the edge stays charred. The fries go in the same oil at the end, thin, salty, and they are there for the contrast as much as anything else. Simple plate, done properly.