Wagyu beef has become increasingly popular in recent years, prized for its rich marbling that results in unparalleled tenderness and flavor While Wagyu can be prepared using various cooking methods, grilling is one of the best ways to take advantage of the beef’s high fat content and achieve the perfect char and caramelization Grilling Wagyu requires a few special considerations compared to cooking traditional beef cuts, but following some simple guidelines will help you achieve grilled Wagyu perfection.
What Makes Wagyu Beef Different
Wagyu cattle are prized for their generous marbling, with fat intricately woven between the muscle fibers. This extensive marbling allows the beef to stay tender during cooking while also imparting tremendous flavor. True Wagyu comes from specific Japanese cattle breeds, while American Wagyu is a cross between Japanese Wagyu and American cattle.
Compared to traditional beef cuts, Wagyu is characterized by:
- Extreme marbling throughout the meat instead of large chunks of fat
- Lack of a thick fat cap that needs trimming
- More tender, buttery texture
- Richer, more savory flavor
The plentiful marbling means more care must be taken when grilling to prevent flare-ups. But this marbling also allows Wagyu to be cooked deliciously over high heat.
Tips for Grilling Wagyu to Perfection
Grilling Wagyu requires a few adjustments from typical grilling methods. Follow these tips for outstanding results:
Use a Dual-Zone Fire
The key to grilling Wagyu beef is using a two-zone indirect/direct heat fire. Sear the beef over direct heat then move to indirect heat if flare-ups occur. Going back and forth allows you to develop a nice crust while controlling the temperature.
Aim for about 600°F direct heat and 350-425°F indirect. Charcoal and gas grills can both accommodate dual-zone setups.
Monitor Temperature Closely
Wagyu’s generous marbling means it can go from perfect to overdone quickly. Invest in a good instant-read thermometer and check temperature frequently. Target 125°F for rare and 135°F for medium-rare.
Pull Wagyu off the grill 5°F before the desired final temperature since carryover cooking will bump it up slightly.
Season Simply
Wagyu’s rich flavor and tender texture mean complex rubs and marinades aren’t needed. A simple coating of kosher salt and black pepper allows the beef’s flavor to shine. Apply the seasoning about an hour before grilling so the salt can penetrate.
Slice Across the Grain
After grilling, be sure to slice Wagyu beef across the grain. This preserves tenderness and allows you to appreciate the intricate marbling. Resist the urge to cut with the grain, which can make bites chewy.
Rest before Serving
As with any grilled meat, Wagyu needs time to rest after coming off the grill. The resting period allows juices to redistribute evenly throughout the meat. Let Wagyu rest for 5-10 minutes under loosely tented foil before slicing and serving.
Step-by-Step Guide for Grilling Wagyu
Follow these simple steps for flawlessly grilled Wagyu beef:
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Remove Wagyu from fridge and season: Take steaks or other cuts out of the refrigerator and let sit at room temperature for 30 minutes. Generously coat both sides with kosher salt and freshly ground black pepper.
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** Preheat grill with dual heat zones:** Ignite grill with one zone over direct heat of around 600°F and another zone over indirect heat of 350-425°F. Leave the grill lid open as it heats.
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Sear the Wagyu: Place the seasoned beef over direct heat and close the lid. Grill for 1-3 minutes until a nice crust develops. Flip and cook the other side for another 1-3 minutes.
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Move to indirect heat: If flare-ups occur, move the Wagyu to indirect heat and close the lid until flames die down.
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Check temperature frequently: Use an instant-read thermometer to monitor the internal temperature. Remove from grill around 5°F below desired doneness.
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Rest and slice: Lightly tent beef with foil and let rest 5-10 minutes. Slice across the grain before serving.
Perfect Pairings for Grilled Wagyu Beef
The richness of grilled Wagyu beef pairs wonderfully with simple sides. Opt for bright, fresh flavors and textures to complement the meat:
- Grilled asparagus with lemon and Parmesan
- Baby kale salad with blueberries, goat cheese, and balsamic dressing
- Roasted fingerling potatoes with rosemary and garlic
- Sauteed mushrooms with thyme and shallots
- Grilled peaches with honey and mint
A nice glass of red wine, like Pinot Noir or Cabernet Sauvignon, is also an excellent match for grilled Wagyu.
Grilled Wagyu Steak Recipes to Try
Once you’ve mastered the basics, put your Wagyu grilling skills to work with these delicious recipes:
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Grilled Wagyu Flank Steak with Chimichurri: Flank steak gets a boost from luscious Wagyu beef and tangy, herby chimichurri sauce.
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Wagyu Beef and Vegetable Kebabs: Alternating tender Wagyu cubes with veggies makes for a fun and satisfying meal.
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Rosemary Grilled Wagyu Skirt Steak: Skirt steak has terrific flavor for a budget-friendly cut. A rosemary marinade adds aroma.
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Grilled Wagyu Tri-Tip with Bacon-Gorgonzola Butter: Take this Santa Maria-style barbecue cut over the top with a bold flavored compound butter.
Master the Art of Grilling Wagyu
With its extensive marbling and velvety texture, Wagyu beef deserves special treatment on the grill. Dual-zone firing, close temperature monitoring, and simple seasoning are the secrets to success. Follow these tips for mouthwateringly tender and flavorful grilled Wagyu that your guests will savor. Once you appreciate how well Wagyu performs over live fire, you may never go back to ordinary beef for grilling!
Grilling Japanese Wagyu Beef
You now know why dual-zone grilling is the way to go for American Wagyu, but what about the purebred beef from Japan? It’s so highly marbled that the traditional grilling method calls for cutting the Wagyu into small, thin cubes that can be cooked within seconds over extreme heat. Less time over the fire equals a decreased chance of flare-ups, and Japanese Wagyu is typically served in only 4 or 5 bite-sized pieces anyway because of its incredibly rich flavor. For as much hype as purebred Wagyu receives, it’s unwise to eat such a steak like you would a beefy ribeye or T-bone.
In Japanese steakhouses, Wagyu cubes are placed on a mesh wire rack above extruded charcoal, which produce intense heat for this flash-grilling technique. If you manage to get your hands on purebred Wagyu, you might want to try this grilling procedure for an authentic experience — otherwise, it’s probably best to stick to pan-searing these insanely marbled cuts from Japanese cattle.
Grilling American Wagyu Beef
The vast majority of Wagyu beef sold in the US is actually American Wagyu, a crossbreed of Japanese Wagyu cattle and American Angus cattle that perfectly combines exquisite fattiness with beefy flavor. It’s not quite as highly marbled as purebred Japanese Wagyu beef, which is extremely expensive and often too rich for American palates, but is still fatty enough to cause serious problems on the grill if carelessly cooked. Thankfully, the solution is so simple that you might already have the answer in your arsenal.
Dual-zone grilling is the key to grilled Wagyu, much like it is for abundantly marbled USDA Prime steaks. Dual-zone setups are different depending on the type of grill you use, but the idea is always the same: create direct, high heat on one part of the grill, and indirect, lower heat on the other. Chef Tony recommends grilling Wagyu with a direct-heat zone around 600°F and an indirect-heat area between 350°F and 425°F. With those dual grilling zones, you can sear over the fire until flare-ups become an issue, at which point you’d move your beef to the indirect zone while the flames die down. Then it’s back to direct heat to finish grilling, continuing to switch between zones if necessary.
Of course, you must remain vigilant to take advantage of dual cooking zones. Walking away for even a minute could lead to massive flare-ups that’ll char your precious Wagyu. (If you think you’ve seen disappointed faces at a cookout before, try serving burned Wagyu and then get back to us.) Fortunately, this isn’t an all-day affair — you can grill Wagyu for the same amount of time it takes to grill steaks or grill burgers of any type, adjusting cook length for thickness as needed.
How to Grill a Wagyu Ribeye
FAQ
How is Wagyu beef best cooked?
Most culinary pros agree that Wagyu is best when cooked rare to medium-rare. This heats the steak enough to start breaking down the marbling, basting the steak in its own highly tasty fat, but avoids overcooking meat that demands a light touch.
Can you cook wagyu burgers on the grill?
I love to cook these Wagyu burger patties in a cast-iron pan on the stove. It’s convenient for me and provides amazing results. You can absolutely cook these burgers on the grill though if you prefer. The process will be the same and it will take about six minutes on each side over medium heat with either method.
Do you salt Wagyu steak before cooking?
The following tips will allow you to get the most from your Wagyu craft steaks: Salt your meat either at least one hour prior to, or right before, cooking.
Should you Grill wagyu steak?
While there are a few different ways to prepare wagyu beef steak, most people feel that grilling this particular steak is the way to go because the meat absorbs some of the grill’s smoky flavor. The most important thing to keep in mind when grilling filet steaks is you want to avoid overcooking them.
How to cook wagyu steak?
Because the natural flavor of Wagyu beef is so luxurious, it’s best to take a less-is-more approach. Keep the seasoning simple with just salt and pepper when preparing Wagyu steak. This is the best way to enjoy the inherent flavors, which are buttery with a hint of umami. The best way to grill Wagyu steak is to prepare a dual-heat system.
How thick should a wagyu steak be before grilling?
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.
Should Wagyu beef be marinated before grilling?
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 do you Sear a wagyu steak?
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).
Can you freeze wagyu steak before grilling?
Yes, you can freeze wagyu steak. Just make sure to thaw it completely before cooking. **4. Should the wagyu steak be at room temperature before grilling?** Yes, it is best to let the steak sit at room temperature for about 30 minutes before grilling to ensure even cooking.