Wagyu beef is unquestionably one of the juiciest steaks you can ever eat. It puts all other steaks to shame. In this article, I will tell you in detail how to cook wagyu beef on grill, along with some tips and tricks to get a perfect result.
Wagyu meat is known for its fat/meat ratio, which is higher than in most other types of meat. This accounts for its delicious buttery taste. It’s not like other greasy meats that has too much fat for its own good. Wagyu beef is gourmet material; it’s for the real meat admirers.
4 Easy Steps to Cook Wagyu Beef on Grill Like a Pro
Here’s the easiest way to get the tender taste of the Japanese Wagyu beef on your home grill.
Step 0: Buy The Best Wagyu Beef For Grilling!
Somewhat unconventional I know, and if you are looking for tips on how to cook wagyu beef on grill you might already have bought something. But just in case you didn’t there are two awesome shops where you can buy the best wagyu meat and steaks for grilling.
Crowdcow is known for selling pasture fed meat that connects customers with ranchers in an ethical fashion. They are one of the only suppliers in the US who sell real A5 Kagoshima Wagyu steaks. The best of the best, although expensive.
The other is SnakeRiverFarms. They are an established an highly trusted name in the meat and grilling business, and you can shop on their site with confidence. Even though they sell hybrid wagyu meat the quality is still top notch. Buy from them if you are looking for authentic taste but at a lower price.
Check out these stores and see for yourself. They have some amazing things for sale, and delivery is really quick!
To get a perfectly done piece of steak, you should take it out of the refrigerator an hour before you put it on the grill. We’ll talk in detail later about the best way to store it beforehand. For now, let’s jump into the technicalities.
As for the grill, whether you have a charcoal or a gas one, you’ll want to heat it to preferably 500 °F while you season the steak.
If you have an electric grill, then set it to the highest setting, and preheat for at least 15 minutes. Most electric grills can’t reach temps of 500 °F but there are some exceptions. You can read my review about the best electric grills so you have an idea which one works.
Step 2: Season Your Wagyu Steak
Before you put your steak on direct heat, sprinkle some salt and pepper on both sides. And for an artistic touch, cut a small piece of the steak’s fat. Don’t worry, with Wagyu beef, you’ll have an excess of it! Don’t forget: proper knives make your job much easier. You would not want to use a serrated knife to cut up a tender, juicy piece of meat like an a5 wagyu steak. You can read more regarding the differences between serrated vs. non-serrated steak knives.
Afterward, put that piece of fat on the grill while it’s heating. That way, you’ll get a greasy surface without having to add butter or oil. Plus, you’ll get the pure beefy taste of Wagyu. That being said, you can use a grilling mat for this.
Step 3: Grill!
Now that you have a melted piece of fat on the grill, and your steak is seasoned and close to room temperature, it’s time to grill your wagyu steak. An infrared thermometer will be highly useful to let you know the exact temperature of the grill. Once it’s 500-550 °F, put the steak on it.
If it’s your first time cooking then here is a tip: use the thermometer to check the doneness of your wagyu steak. You’ll want it medium rare: 135° F or 57 ° C internal temp. Keep in mind that during the resting period the internal temperatures will continue to rise. Remove from the grill a few degrees before the desired doneness is reached!
Once it’s on the grill, avoid moving it from its place. The only alteration you should do is flipping it from side to side every 2 minutes. Other than that, let it rest.
Step 4: Add the Final Touches and Serve
If you want to get those beautiful crossed grill marks, there’s a nice easy tip you could do. Instead of cooking each side for 2 minutes without moving it, let it cook for 1,5 minutes and rotate it 90 degrees. Then, leave it for another 1,5 minutes and flip. Repeat the process on each side until the steak reaches the perfect degree of doneness.
Don’t sacrifice your meat on the altar of looks though! Most grill enthusiast agree that grill marks are actually bad, and a nice, even brown surface is the way to go.
Why? Uniform brown means that the maillard reaction took place properly over the entire surface, not just where the griddle met the meat.
Once your steak is done, it’s time to remove it off the grill. Cover it on a warm plate, and let it rest for 3-5 minutes. If you are a perfectionist, then you can flip it on the plate from side to side every minute to retain even more juices. Then, slice it and serve.
The Right Way to Store Your Wagyu Beef Before Cooking It
You may think it’s an insignificant detail, but it’s a primary contributor to the taste and feel of the steak. You can either get a velvety piece of meat that dissolves tenderly in your mouth or get a hockey puck for dinner. It’s your choice!
The right way to store your beef once you get it is to put it into the freezer. If you buy from CrowdCow or SnakeRiverFarms you’ll receive your order in a properly sealed, freezer safe package. On the day before you want to cook it, take it out and leave it to thaw in the refrigerator.
You’ll need plenty of time for that, so make sure to plan it. Defrosting Wagyu beef will need six hours per pound on average. After that, you can take it out of the fridge and let it rest for an hour before cooking it.
That being said, don’t leave it in the fridge longer than it needs to. If you change your mind about your dinner, just refreeze it instead of leaving it there. Keep in mind, that you can only refreeze meat that was thawed in the fridge below 42°F (5°C), otherwise bacteria might start to reproduce and the texture of the meat suffers as well.
Rare, Medium, or Well Done Wagyu Steak?
If you don’t have a specific preference, this section will be useful for you. And even if you do, Wagyu beef is different from other beef. It has an optimum level of doneness that you might as well know about.
Wagyu beef hits its peak at a medium rare level, and there are good reasons for that. Despite the amount of fat in it, Japanese A5 Wagyu beef generally has thinner cuts than American beef. So, if you want your Wagyu beef to be rare, you’ll find it tricky to achieve your desired degree.
It takes time to melt the fat, especially the internal bits that you don’t see. So, removing the beef early won’t get you the taste that you want. Leaving it to reach medium-rare will get the optimal result.
Although some people prefer steaks well-done, as a meat lover and steak buff I am not even going to recommend a way to cook wagyu beef to well-done levels. It is simply a waste of the meat in general. Remember, a cow was bred and fed for 3-4 years before getting even close to the slaughterhouse. Do yourself a favor and sit this one out, or even better, try it medium.
6 Tips for How to Cook Wagyu Beef on Grill
- Don’t cook your meat while it’s cold. Let it reach room temperature first.
- Get a meat thermometer, so you can get accurate temperature levels.
- After removing the meat from heat, wrap it in foil and let rest for a few minutes before slicing.
- Add some mushrooms and miso into the grill to get a quick japanese themed pan sauce.
- Only use salt and pepper for seasoning, so you can be able to enjoy Wagyu’s pure beefy umami taste.
I can see your mouth watering after all that reading. Don’t leave your Wagyu in the freezer any longer. Take it out and cook it as soon as possible! If you follow the cooking steps accurately, you’ll get the best meaty taste a piece of beef can offer. What’s important is that you adjust the temperature correctly.
Enjoy your meal!