How to Cook Wagyu Beef on Grill: Detailed Steps & Tips

You have finally taken a leap of faith and bought some Wagyu beef. But what's next? If you don't want to mess up your premium piece of meat then try some of these tips below!
how to cook wagyu beef on grill

Wagyu beef is unquestionably one of the juiciest steaks you can ever eat. Its raw figure puts all other steaks to shame. In this article, we will tell you in detail how to cook wagyu beef on grill, along with some tips and tricks to get a perfect result.

Wagyu has a creamy pink interior that distinguishes it among other kinds of beef thanks to the abundant intramuscular fat.

It’s also known for its fat/meat ratio, which is higher than most types. This accounts for its delicious buttery taste. It’s not like other greasy meats that has too much fat for its own good, though. Wagyu beef is gourmet material; it’s for the real meat admirers.

In this article, we will tell you in detail how to cook wagyu beef on grill, along with some tips and tricks to get a perfect result.

4 Easy Steps to Cook Wagyu Beef Like a Master

Here’s the easiest way to get the tender taste of the Japanese Wagyu beef on your home grill.

Step 1: Prepare Your Tools

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 500 °F while you season the steak.

Step 2: Season Your 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.

You need proper tools if you are wondering about how to cook wagyu beef on grill. This picture shows japanese straight edge knives
Straight edge knives are the way to go here

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’ll need a grilling mat for this.

Step 3: Grill the Life Out of It

Now that you have a boiling piece of fat on the grill, and your steak is ready, it’s time to let it meet its fate. 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.

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 5 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 5 minutes without moving it, let it cook for 3 minutes and rotate it 90 degrees. Then, leave it for 2-3 minutes and flip. Repeat the process on each side until the steak reaches the perfect degree of doneness.

Once your steak is done, it’s time to remove it off the grill. Let it cool a bit for 5 minutes on the plate. Then, slice it and serve. Bon Appetit!

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 throw it in the freezer. An air-sealed package would be your best option in this case. On the day 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 develop and the texture of the meat suffers as well.

Rare, Medium, or Well Done?

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 level, and there are good reasons for that. Despite the amount of fat in it, Japanese 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.

The fat must take time to melt, 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 a medium degree 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 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 gourmet steak meal.
  • If you’ll be cooking stew, prepare it the day before. It’ll taste better.
  • Only use salt and pepper for seasoning, so you can be able to enjoy Wagyu’s pure beefy taste.

Wrapping Up (Not in Foil, Though!)

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.

All in all, I hope you enjoy your grill endeavors with that delicious Japanese beef!



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