Father’s Day Wagyu Steak With Grilled Caesar Salad Recipe

1. Prepare the umami salt by using a coffee or spice grinder to grind the mixed dried mushrooms into a powder. Add half of the salt and give a couple of quick pulses and then stir the mushroom mixture into the remaining salt. 
2. Season your wagyu ribeye with the umami salt and let it stand for at least 45 minutes, or in the fridge for up to 8 hours. 
3. Make the croutons while waiting for your steak, by cutting your bread into bite sized pieces and tossing with melted butter, garlic, and seasoning to taste. Bake in a 250°F (121°C) barbecue or oven until crisp. Cool and store in an airtight container. 
4. Preheat your barbecue to 300°F (149°C) preparing to use the indirect grilling method. You can use the warming rack or place the steak between lit burners, away from direct heat. Gently cook for between 30 and 60 minutes, or until an internal temperature of 120°F (49°C) – rare. 
5. While waiting for your steak to cook, make the Caesar dressing and wash your lettuce, being careful not to break off too many healthy leaves. You can dry using a damp towel to wipe away the dirt will prevent too much water from hiding in the leaves. 
6. For the dressing, you have two options. Using your knife, crush the garlic cloves with the flat and begin to mince, season with salt and drag the flat of your knife over the garlic across the board to create a paste, this can take up to 5 minutes. Mince the anchovy filets and turn into a paste (or just use the paste) mincing together into the garlic. Then add the garlic and anchovy mixture to a bowl, adding the egg yolk, lemon juice, and mustard, whisking until combined. Whisk in the oil, slowly, starting a few drops at a time until the garlic mixture emulsifies, then you can start streaming the oil in slowly, whisking the whole time until the oil is gone. Conversely, you can do this in a blender or using an immersion blender. You may need to mince the garlic and anchovies first to make sure they are as smooth as possible, then add the rest of the ingredients, and pulse to combine. Stream in the oil while the unit is on until it’s gone. Refrigerate until needed. Season to taste with freshly cracked black pepper and shredded parmesan cheese. Taste for seasoning. If the flavor is too strong or bitter, add a teaspoon of sugar and whisk in.
7. Once your steak as reached an internal temperature of 120°F (49°C) – rare, remove the steak from the barbecue and then turn up all burners to high. Or preheat your Infrared Sizzle Zone sear station side burner to high. Preheat your grill for 10 minutes, this will also be your meat’s resting time, so you can get to eating right away. 
8. Brush the inside face of the lettuce with oil and grill face down until the lettuce starts to wilt and char. At the same time grill the steak over direct heat, 1 to 2 minutes, then turn 45° and continue for another minute, for those iconic grill marks. Flip and repeat. 
9. Serve the steak next to your charred lettuce, top the lettuce with a handful of croutons and drizzle with the homemade Caesar dressing. Finish everything with another sprinkle of umami salt and curls of fresh parmesan.

This Father’s Day Wagyu Steak with Grilled Caesar Salad recipe provides an umami bomb that can’t be beat. Impress your father figure with flavor and a meal that will make it on his top five list, if not absolute favorite. Learning how to make your own croutons provides the perfect use for leftover bread. Making your own umami salt will add a boost of crazy flavor to every meal. Homemade Caesar dressing is going change your whole outlook on life. What are you serving your Father for Father’s Day Dinner? Or, what did your family make for you? Share your Father’s Day BBQ dinner recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!