1. Step 1 Place the diced Wagyu in a bowl with the black pepper, fennel seeds, seaweed flakes and sea salt. Toss gently until evenly coated.

1. Step 2 Heat a heavy-based frying pan or skillet over a high heat until very hot. Add the olive oil, rosemary and crushed garlic.

1. Step 3 Add the Wagyu in a single layer and sear for 4–5 minutes, turning regularly, until deeply caramelised on all sides while remaining tender and juicy inside. Cook in batches if necessary to avoid overcrowding the pan.

1. Step 4 Add the samphire for the final 1–2 minutes of cooking and toss through the rosemary and garlic-infused oil and Wagyu juices.

1. Step 5 Transfer the Wagyu and samphire to a warm sharing platter and spoon over the pan juices.

Chef’s tip

1. Step 7 Serve immediately with Beauvale Blue cheese, warm sage flatbreads, pumpkin pesto, pickled red onions or DukesHill Pickled Shallots, cornichons and DukesHill Green & Black Olives, alongside a bottle of Corney & Barrow Claret.