Discover the art of grilling mouthwatering Wagyu steak to perfection with our step-by-step guide that ensures you savor every juicy, tender bite.
The mere mention of wagyu steak is enough to make any meat lover’s mouth water. The marbling on the meat, the tenderness, and the rich flavor are unmatched.
But grilling wagyu steak can be intimidating for some, especially if you’ve never cooked with this premium beef before. Fear not! In this article, we’ll guide you through everything you need to know about grilling wagyu steak to perfection.
From choosing the right cut to seasoning and cooking techniques – we’ve got you covered. So fire up that grill and let’s get started!
Choosing Your Wagyu Steak
When it comes to choosing your Wagyu steak, there are a few things you should consider. First and foremost, the cut of meat is crucial.
The most popular cuts for grilling include ribeye, sirloin cap (also known as picanha), and New York strip.
Next up is the grade of beef. Japanese Wagyu beef has a grading system that ranges from A1 to A5 based on its marbling score – which refers to the amount of intramuscular fat in the meat.
The higher-grade meats have more marbling and tenderness than lower grades.
Consider where you’re buying your wagyu steak from – quality matters! Look for reputable butchers or online retailers who specialize in high-quality meats with good reviews.
Where to Get Wagyu Beef
While some grocery stores may carry “Wagyu” beef, it’s important to note that not all Wagyu is created equal. The best place to find authentic Japanese Wagyu is through a reputable online retailer or specialty butcher shop.
If you’re lucky enough to live near a Japanese market or have access to an Asian grocery store, they may also carry authentic Wagyu beef. However, be prepared for higher prices than what you would typically pay for regular steak cuts.
It’s essential always do your research and read reviews before purchasing any meat products online or from a new supplier. Look for certifications such as the American Wagyu Association seal of approval which guarantees that the meat has been raised according to strict standards.
Preparing Wagyu Beef
First and foremost, make sure that your steak is at room temperature before cooking. This allows for even cooking throughout the meat.
Next, pat dry any excess moisture from the surface of the steak using a paper towel or cloth. This helps ensure that you get a good sear on both sides of the beef.
If there is any silver skin or fat around edges of your cut, trim it off with a sharp knife to prevent curling during grilling and uneven cooking.
Let’s talk about marinating – don’t do it! Marinating wagyu beef can actually mask its natural flavor and tender texture which are already so rich in taste due to its high-fat content (marbling). Instead just season lightly with salt & pepper right before placing on grill.
How to Prep a Wagyu Steak
The first step is to remove the meat from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This allows the steak to cook more evenly.
Next, pat dry both sides of your wagyu steak with a paper towel. This will help ensure that any excess moisture is removed from its surface, allowing for better searing and browning during grilling.
If there’s an excessive amount of fat on one side of your wagyu beef cut (which can happen), use a sharp knife to trim off some of this fat layer until only around 1/4 inch remains on top.
Brush or rub olive oil onto both sides of your Wagyu beef cut just before placing them onto a preheated grill or pan-seared skillet over high heat.
Seasoning the Steak
The meat’s natural flavor and tenderness are already exceptional, so you don’t want to overpower it with too many spices or herbs. A simple blend of salt and pepper will do the trick.
Before seasoning your steak, make sure that it has reached room temperature by taking it out of the fridge at least 30 minutes before grilling. This allows for even cooking throughout.
Once your steak is at room temperature, sprinkle a generous amount of kosher salt on both sides – about one teaspoon per pound should suffice. Then add freshly ground black pepper on top.
If you prefer a bit more flavor in your wagyu beef steaks, consider adding garlic powder or rosemary as well but be careful not to overdo them as they can easily mask the delicate taste of this premium beef cut.
Preparing the Grill
First, clean the grill grates thoroughly with a wire brush and remove any debris or leftover food particles. Next, oil the grates using a paper towel dipped in vegetable oil or cooking spray to prevent sticking.
If you’re using charcoal for your grill, light it up at least 30 minutes before cooking so that it reaches an even temperature throughout. For gas grills, preheat on high for about 10-15 minutes before reducing heat to medium-high.
It’s also important to consider indirect vs direct heat when preparing your grill. Direct heat is ideal for searing steaks and achieving those beautiful char marks while indirect heat is better suited for thicker cuts of meat that require longer cook times without burning on the outside.
Grill Temperature Recommendations
You want to achieve a perfect sear on the outside while keeping the inside juicy and tender. The ideal grill temperature for cooking wagyu beef steaks is between 400°F and 450°F (204°C -232°C).
This high heat will help create a beautiful crust on your steak, locking in all those delicious juices.
To ensure that you get an accurate reading of your grill’s temperature, invest in a good quality meat thermometer or use an infrared thermometer gun. It’s also important to let your grill preheat for at least 10-15 minutes before placing any meat on it.
Remember that every cut of Wagyu beef has its own unique characteristics, so be sure to adjust cooking times based on thickness and desired doneness level.
Grilling Time and Techniques
Grilling time and techniques are crucial in ensuring that your steak is cooked to perfection. The exact grilling time will depend on the thickness of your cut, as well as how you like it cooked (rare, medium-rare or well-done).
A general rule of thumb is to cook a 1-inch thick wagyu steak for about 3-4 minutes per side for rare; 4-5 minutes per side for medium-rare; and around 6-7 minutes per side for a well-done finish.
When grilling Wagyu beef steaks, there are two main techniques: direct heat grilling or indirect heat grilling. Direct heat involves placing the meat directly over an open flame while indirect heating requires placing the meat next to but not directly above an open flame.
For thinner cuts such as flank steaks or skirt steaks which tend to be less marbled than other cuts of Wagyu beef we recommend using direct high heat method with quick searing times on each side. Thicker cuts such as ribeye should be grilled indirectly at lower temperatures until they reach desired internal temperature before being finished off with high direct flames just long enough get that perfect crust without overcooking them inside.
Monitoring Internal Temperature
This ensures that you cook it to your desired level of doneness while maintaining its juiciness and tenderness. The best way to do this is by using a meat thermometer, which allows you to check the temperature without cutting into the steak and losing precious juices.
Inserting a meat thermometer into the thickest part of your wagyu steak will give you an accurate reading on how well it’s cooked. For rare, aim for an internal temperature between 120-130°F (49-54°C).
Medium-rare should be around 130-135°F (54-57°C), medium at 140°F (60°C), medium-well at 150°F (66°C) and well-done at anything above that.
Remember that cooking times may vary depending on factors such as grill heat intensity, thickness or cut type so always rely on checking with a meat thermometer rather than just timing alone.
Flipping and Searing
Use tongs to gently turn the steak over, being careful not to pierce or damage the meat. Allow it to cook for another 2-3 minutes before flipping again.
To achieve a beautiful crust on both sides of your wagyu steak, consider using a technique called “searing.” This involves cooking each side at high heat for a short amount of time until they are browned and caramelized.
To sear your wagyu steak properly, make sure that your grill is preheated as hot as possible. Once you’ve flipped the meat over onto its second side, move it directly above where there are flames coming up from below (if using gas) or place directly in contact with coals (if using charcoal).
Sear each side for about 30 seconds per inch thickness.
Remember that every cut of beef is different and may require slightly different cooking times depending on its thickness and marbling content.
Resting the Steak
Resting allows the juices in the meat to redistribute and settle, resulting in a more tender and flavorful steak. It’s essential not to skip this step as cutting into a hot-off-the-grill steak will cause all those delicious juices to spill out onto your plate.
To rest your wagyu steak, remove it from the grill or pan and place it on a clean plate or cutting board. Tent loosely with foil for about 5-10 minutes before slicing into it.
While resting times may vary depending on how thick your cut of meat is, we recommend letting thicker cuts like ribeye or sirloin rest for at least ten minutes before serving.
1. Keep It Simple: Wagyu beef is so flavorful and tender that sometimes less is more.
Serve with a sprinkle of sea salt and freshly cracked black pepper for a classic taste.
2. Add Some Heat: For those who love spice, try adding some chili flakes or hot sauce on top of your steak for an extra kick.
3. Pair with Wine: A full-bodied red wine like Cabernet Sauvignon or Malbec pairs perfectly with wagyu beef, enhancing its rich flavor profile.
4. Go Classic: Serve alongside traditional sides such as roasted potatoes or steamed vegetables for a well-rounded meal.
5. Get Creative: Experiment with different sauces and marinades like chimichurri or teriyaki glaze for an exciting twist on the classic dish.
Pairing With Sides
When choosing side dishes, keep in mind that you want them to complement and not overpower the flavor of your steak. Here are some suggestions for sides that pair well with wagyu beef:
1. Grilled Vegetables: Asparagus, zucchini, bell peppers – grilled vegetables add color and texture to your plate while providing a healthy balance.
2. Roasted Potatoes: Crispy on the outside and fluffy on the inside – roasted potatoes are an excellent choice for soaking up all those delicious meat juices.
3. Creamed Spinach: A classic steakhouse side dish that pairs perfectly with rich cuts like ribeye or porterhouse.
4. Mushroom Risotto: The earthy flavors of mushrooms combined with creamy risotto make this dish an ideal accompaniment for Wagyu beef steaks.
5.Caesar Salad : A refreshing salad made from crisp romaine lettuce tossed in Caesar dressing topped off by crunchy croutons makes a perfect starter before indulging into juicy Wagyu Steak.
Tips for Cooking Success
To ensure your wagyu steak is cooked to perfection, here are some tips for cooking success:
- Let the meat come to room temperature before grilling.
- Use a meat thermometer to monitor internal temperature and avoid overcooking.
- Don’t overcrowd the grill – give each steak enough space for even cooking.
- Avoid piercing or cutting into the meat while it’s on the grill as this can cause juices to escape, leading to dryness.
- Resting your steak after grilling allows time for juices inside of it redistribute evenly throughout its fibers.
Storing Leftover Wagyu
The best way to store cooked wagyu beef is by wrapping it tightly in plastic wrap or aluminum foil and placing it in an airtight container. This will help prevent the meat from drying out and absorbing unwanted odors from your fridge.
You can also freeze leftover wagyu steak for up to three months if stored correctly. Wrap the meat tightly with plastic wrap or aluminum foil, then place inside a freezer-safe bag before storing in the freezer.
When reheating your leftover wagyu steak, be sure not to overcook it as this could ruin its tenderness and flavor. Instead of microwaving which may dry out the meat, try heating up on low heat using a skillet or oven until just heated through.
Grill Vs Pan Sear Wagyu Steak
The main difference between grilling and pan-searing is the cooking method. Grilling uses direct heat from below, while pan-searing uses indirect heat from all sides.
If you’re looking for that smoky flavor and charred crust on your steak, then grilling is the way to go. However, if you prefer a more tender and juicy texture with less of a sear on your meat’s surface area, then pan-searing may be better suited for you.
Pan seared wagyu steaks are cooked in butter or oil over high heat until they reach an internal temperature of 120-130°F (49-54°C) before resting them for about five minutes before serving. This method allows the fat in the beef to render down slowly without burning it too quickly like when grilled at high temperatures.
How to Pan-Fry Wagyu Steak
The process of pan-frying is similar to grilling, but instead of using an outdoor grill, you use a frying pan on the stove. Here’s how:
- Take your Wagyu steak out of the fridge and let it come up to room temperature for about 30 minutes.
- Heat up your cast-iron skillet over medium-high heat until it’s hot.
- Add some oil or butter (or both) into the skillet and swirl around until melted and evenly distributed.
- Season your steak with salt and pepper or any other seasoning that you prefer.
- Place the seasoned steak in the hot skillet carefully using tongs so as not to splash yourself with hot oil/butter
- Cook each side for about 2-3 minutes depending on thickness
- Add garlic cloves & thyme sprigs into pan while cooking
- Baste steaks by spooning melted butter over them repeatedly during cooking time
- Remove from heat once internal temperature reaches desired level (125°F – rare; 135°F – medium-rare; 145°F – medium)
- Let rest for at least five minutes before slicing.
Grilled New York Strip Recipe
It’s flavorful, tender, and easy to cook. Here’s how you can grill the perfect New York strip steak:
- Start by choosing a high-quality Wagyu NY strip steak.
- Season the steak with salt and pepper or your favorite dry rub.
- Preheat your grill to medium-high heat (around 400-450°F).
- Place the seasoned steaks on the hot grill grates and let them cook for about 5-6 minutes per side until they develop a nice crust.
- Use tongs to flip over each steak once only during cooking time; avoid piercing it with forks as this will cause juices to escape from meat resulting in less juicy steaks
- Once cooked through remove from heat source onto plate or cutting board then cover loosely with foil paper allowing it rest for at least five minutes before slicing into pieces.
Cast-Iron Seared Sirloin Cap Recipe
The sirloin cap is a flavorful cut of beef that’s perfect for grilling or pan-searing. To start, season the steak with salt and pepper on both sides and let it rest at room temperature for about 30 minutes.
Next, heat up your cast-iron skillet over high heat until it starts smoking slightly. Add some oil to the skillet and place the seasoned steak in it carefully using tongs (be careful not to burn yourself).
Sear each side of the steak for about 2-3 minutes until you get a nice crust on both sides.
Once done searing, transfer the skillet into an oven preheated at 400°F (200°C) degrees and cook until desired doneness is achieved – around five more minutes should do if you want medium-rare meat.
Remove from oven when ready then let rest before slicing against grain into thin pieces so that all those delicious juices can redistribute throughout every bite! Serve with your favorite side dish like roasted vegetables or mashed potatoes – whatever complements this juicy piece of meat best!
The Secret to Perfectly Grilled Wagyu Beef Steaks
To start, make sure your steak is at room temperature before grilling. This allows for even cooking throughout the meat.
Next, season your steak with a light coating of salt and pepper or any other preferred seasoning blend.
When it comes to grilling wagyu beef steaks, you want to achieve that perfect sear on both sides while keeping the inside juicy and tender. The key is high heat! Preheat your grill to 450-500°F (230-260°C) for optimal results.
Once you’ve placed your seasoned steak on the hot grill, resist flipping it too often as this can cause uneven cooking or loss of juices from constant poking with a fork or tongs. Instead, let each side cook undisturbed for about 3-4 minutes before flipping once using tongs rather than piercing with a fork which will allow precious juices escape.
After achieving that beautiful crusty exterior by searing both sides over high heat; reduce heat down low-medium then continue grilling until desired internal temperature has been reached according preference: rare (120°F/49°C), medium-rare (130°F/54°C), medium(140°F/60°C) etc.,.
Finally remove from grill onto cutting board then tent loosely under foil paper allowing resting time between 5 -10 minutes depending on thickness of cut so as not lose all those delicious natural flavors when sliced into. By following these simple steps along with our recommended tips above; you’ll be able to create mouth-watering Wagyu Beef Steaks every time!
Can you put Wagyu on the grill?
Yes, you can put Wagyu on the grill, as grilling is a popular method due to the absorption of the grill’s smoky flavor, but avoid overcooking the filet steaks.
Is it better to grill or pan fry Wagyu?
Grilling Wagyu, particularly on a charcoal grill, is considered better due to the smoky flavor it imparts and the potential for a tender, evenly cooked steak when monitored closely.
How hot should a Wagyu steak be on the grill?
A Wagyu steak should be grilled with a direct-heat zone around 600°F and an indirect-heat area between 350°F and 425°F, as recommended by Chef Tony.
What is the ideal thickness for a Wagyu steak to achieve the best grilling results?
The ideal thickness for a Wagyu steak to achieve the best grilling results is 1.5 to 2 inches.
Should you marinate Wagyu steak before grilling or rely on its natural flavors?
Since Wagyu steak has rich, natural flavors, it is not necessary to marinate it before grilling.
How can you maintain a juicy, tender texture while grilling Wagyu steak?
To maintain a juicy, tender texture while grilling Wagyu steak, it is essential to cook it at a medium-rare temperature, avoid overcooking, and let it rest before slicing it.