How to Grill Wagyu Steak? A Perfect Grilled Steak
It takes a lot of skill to grill Wagyu beef steak, one of the world’s most expensive foods. More and more food lovers outside of Japan can now get Wagyu beef, which is famous for its excellent marbling, tenderness, and rich umami flavor. Japanese American Wagyu is the best variety you can get in the United States as it is authentic, high-quality meat.
These cattle, which are usually Akaushi Wagyu, are bred to produce meat that is very close to the quality of pure Japanese Wagyu while also being able to handle farming in the United States. The result is a steak with the perfect juicy texture and strong beef flavor, which is why it’s a favorite among food lovers and top cooks.
Mastering the art of grilling Wagyu gives you the chance to make your backyard BBQ as good as a restaurant. The desire for high-end eating experiences at home keeps growing. If you want to ensure that every bite of this delicious meat has the full flavor and texture that have made it famous, this guide will show you the steps you need to take.
How to Choose the Right Cut of Wagyu Beef for Your Steak?
Picking the best Wagyu beef cut for your steak can completely change how you enjoy your meal. Each cut offers unique qualities, so understanding these differences can help you select the perfect steak for your taste and cooking preferences.
RibEye
A lot of people think that the rib-eye is the best Wagyu steak. It has a very rich, buttery taste and a soft texture. It is known for having strong marbling. Because it has a lot of fat, it’s great for grilling because the heat slowly removes the fat, making a tasty crust while keeping the inside juicy. When it comes to getting the most taste out of Wagyu, the rib eye is hard to beat.
Filet
The Filet is the best choice for people who value tenderness the most. It comes from the very lean and soft sirloin of the cow. The marbling on a Wagyu filet may not be as good as on other cuts, but it still has a lot more flavor than a regular filet. People who like a milder beef flavor love this because it melts in your mouth and has a light flavor.
New York Strip
The New York Strip offers a nice balance between the richness of the Ribeye and the tenderness of the Filet. It has a firmer texture and a bold, beefy flavor that many steak lovers like. You can cook the strip more evenly on the grill because it has a regular shape. This makes it a great choice for home cooks.
Sirloin
The Sirloin is a good choice if you want something leaner that still has a lot of taste. It tastes more like beef and is a little harder than other cuts, but it still has the signature softness of Wagyu. It’s a flexible cut that cooks well on the grill and is a great deal for Wagyu fans who don’t want to spend much money.
Bone-in Rib Eye
The Bone-in Rib Eye is hard to beat if you want a great steak. It has the rich taste and marbling of a rib eye, but it’s cooked on the bone, which is better. The bone helps keep the meat warm while it’s cooking, which makes the steak even more juicy and flavorful. This is the right one if you like intense shows and don’t mind working around the bone.
When making your selection, consider not just the cut but also the grade of the Wagyu. Japanese grading systems like BMS (Beef Marbling Standard) can give you an idea of the steak’s quality, with higher scores indicating more marbling.
Essential Tools and Accessories for Grilling Wagyu Steak
Grilling a Wagyu steak requires a few essential tools and accessories to ensure a perfect cook. Here’s a breakdown of what you’ll need:
- A Good Grill: For the sear and smoky taste you want on your Wagyu steak, you need a grill that is well taken care of. Whether you like gas or charcoal, ensure your grill is clean and heated up to the right level.
- A meat temperature: You need a meat thermometer to make sure your Wagyu steak is cooked to the level of doneness you want. With this tool, you can precisely check the steak's internal temperature, which keeps it from cooking too much and keeps its juicy texture.
- Oiling the grill: Put a small layer of oil on the grill grates before putting the steak on them to keep it from sticking and to get a beautiful sear. You can use a grill brush or a paper towel to do this.
- A Spatula: You need a good spatula to flip the steak without hurting the crust. Find a spatula with a thin, wide blade that is easy to slide under the steak.
- Paper Towels: Before cooking, pat the steak dry with a paper towel to get rid of extra wetness that can stop it from browning. They can also be used to clean up spots or spills.
Preparation of the Wagyu Steak
It’s important to cook a Wagyu steak the right way to get the best taste and softness. Here are the most important steps:
- Resting: Let the Wagyu steak sit at room temperature for about 30 minutes before cooking it. This keeps the steak from getting too hot and helps it cook properly.
- Trimming: Cut off any extra fat from the steak if it is needed. But Wagyu is naturally marbled, so don’t trim it too much because the fat makes it taste great and feel soft.
- Get rid of the moisture: Use paper towels to pat the steak dry to get rid of any extra water. This helps get a golden-brown roast that is crisp.
Cooking Guidelines and Seasonings Tips
Cooking Guidelines:
- Pre-heat the grill: Before you put the steak on the grill, make sure it is hot enough (about 500°F or 260°C).
- Sear and finish: For a few minutes, sear both sides of the steak to make a crust. Then, move the steak to indirect heat to finish cooking. In this way, the steak stays juicy.
- Monitor temperature: Use a meat thermometer to see how hot the steak is inside. People usually like their wagyu medium-rare (130–135°F or 54–57°C), but you can change this to your liking.
- Rest: Give the steak a few minutes to cool down after cooking before cutting it up and serving it. This lets the juices move around in the meat again.
| Steak Doneness | Temperature |
|---|---|
|
Rare |
120° to 125° |
|
Medium Rare |
130° to 135° |
|
Medium |
140° to 145° |
|
Medium Well |
150° to 155° |
|
Well-Done |
160° to 165° |
SeasoningsTips:
- Keep things simple: Wagyu has a rich taste that comes through even with little spice. Most of the time, a little kosher salt and freshly ground black pepper is all you need.
- Try different herbs: Adding a sprig of fresh rosemary or thyme to the grill grates while you cook can add a mild flavor boost.
- Do not use marinades: Marinades can make food taste better, but they can also hide the real taste of Wagyu. If you like your steak prepared, choose a light sauce that doesn’t make the meat taste too strong.
Grilling Techniques Masterclass
Grilling a Wagyu steak takes more skill because it is of better quality and has more fat than other beef cuts. Getting the best results means learning and using techniques that work well with Wagyu’s unique qualities.
- The two-zone grilling process is one of the best ways to cook Wagyu. For this method, you need to set up your grill so that it has two separate temperature zones: one for direct, high-heat cooking and one for indirect, low-heat cooking. This setup gives you more control over the cooking process and helps keep flare-ups from happening, which can be a problem with Wagyu because it has a lot of fat.
- There are the same rules for two-zone cooking, whether you use a charcoal grill or a gas grill. You’ll put the hot coals on one side of a charcoal grill and leave the other side clear. One side of a gas grill will have heaters you turn on while the other side stays off. This makes your zones of direct and indirect heat.
- It’s important to properly heat up your grill before you start cooking. For a gas grill, this means setting all the heaters to high for 10 to 15 minutes. For a charcoal grill, wait until the coals are red hot and smashed together. A grill that is properly hot will cook food well and keep it from sticking.
- Start with grilling is the best way to cook the Wagyu. Put the steak right on the heat for a short time—no more than a minute or two on each side. This high heat quickly turns the outside into a tasty crust by caramelizing it. Wagyu has a lot of fat, so keep an eye on your steak during this step. Is it getting too hot? If you see too many flames, quickly move the steak to the area with indirect heat until the flames die down.
- Some grill masters swear by the reverse sear method for Wagyu, which flips the traditional process. You start by putting the steak on the side with indirect heat and slowly bring it to temperature. Then you sear it quickly on the side with direct heat to finish. This can help the food cook more evenly and make a great top, but you must keep an eye on the temperature.
FAQs
Is it better to grill or pan-fry Wagyu?
Both procedures work well with Wagyu meat. Grilling gives thicker portions a smokey taste but needs careful attention to avoid flare-ups and overcooking. Pan-frying allows for more equal crust, retains beef fat for self-basting, and better temperature control. It suits thin cuts and little parts. Pan-frying may be safer for most home chefs, particularly Wagyu beginners. Using the right grilling technique both ways may provide great results.
Can you cook Wagyu with butter or oil?
You can use either butter or oil to cook Wagyu. Both can make food taste better and help it brown. It’s important to use a high-heat oil, like grapeseed or avocado oil, so the butter doesn’t dry out.
How long does it take to cook 1 inch Wagyu?
It takes about 4 to 5 minutes on each side to cook a 1-inch thick Wagyu steak to medium-rare. However, you should use a meat thermometer to make sure it’s cooked to the amount of doneness you want.
Can you cook Wagyu on charcoal?
Of course! You can give Wagyu a smokey taste by cooking it on a charcoal grill. Charcoal’s high heat can make a beautiful sear and bring out the natural tastes of the Wagyu.
To keep the steak from getting too done, ensure the charcoal grill is hot (about 500°F or 260°C) and use the two-zone grilling method to brown it on direct heat and then finish cooking it on indirect heat.
