Dry-brined American wagyu rib steak, low and slow in cast iron, with cheater sauce bordelaise

Season the steak well on all sides with coarse kosher salt.

Set it on a rack on a tray and refrigerate uncovered for two to three days, until the surface is dry.

Preheat a large cast iron pan in the pizza oven over the highest heat.

Turn the heat down to quite low. Add the steak with no added fat and no more salt; cook low and slow, flipping now and then.

Insert a probe thermometer and cook until the center reaches about 115F.

Flip once the first side has a good crust and move the pan as far from the fire as possible; continue low and slow, flipping a couple of times, until the center reads about 117F.

Turn the heat up, remove the thermometer, add thyme and garlic to the rendered fat and baste the steak with it.

Pull the steak at 125F internal and rest it on a cutting board; it should reach about 130F after resting.

Roast cut broccoli tossed with olive oil, salt and pepper in the hot oven; spoon a little beef fat from the pan over it.

For the sauce: reduce homemade chicken stock (several batches of jus) low and slow, add red wine and thyme sprigs, reduce, and strain.

Slice the steak, separating the spinalis along the seam from the longissimus.

Cook carrots in the sauce bordelaise.

Fry panko in a little olive oil and add crushed fresh garlic, anchovies and parsley.

Plate the beef with the broccoli, carrots and breadcrumbs, spoon over the sauce and finish with a little salt.