Grilling Wagyu Beef: A Guide to Mastering the Perfect Steak
Grilling Wagyu beef, known for its rich marbling and incredible flavor, can be quite different from grilling a regular cut of beef from the local grocery store. In this guide, we'll show you how to master grilling Wagyu steak using three simple and approachable methods, ensuring a mouthwatering masterpiece every time! For more information on handling your Wagyu beef, see our article, Tips on Handling Your Wagyu Beef.
Introduction
The marbling that gives Wagyu beef its intense flavor and texture can be a bit of a hazard on the grill. Many people have noticed that you can run your finger over a room temperature cut of Wagyu beef, and the heat from your finger will cause it to begin to render. That melted fat can cause flare-ups on the grill that can burn the outer edges of the beef - or light surroundings on fire.
To help you mitigate flare-ups and achieve grilling glory with your Wagyu beef, we'll explore three different methods you can use: the Grilling Mat, Indirect Heat, and Basted Finisher.
Supplies Needed:
- Cross Creek Ranch Premium Meat
- Salt, Pepper, your choice of spices or rubs
- Gas or Charcoal Grill with Fuel
- Internal Digital Thermometer
- Tongs, Fire Mitts (optional)
- Grilling Mat (optional)
- Oven Safe Skillet or Pan (optional)
Method 1: The Grilling Mat
This first method involves using a simple gadget: the grilling mat. Grilling mats are made from fire-resistant materials and can be placed directly on your grill to serve double duty: keep the juices from burning up in the flames and keep the flame from overcooking the edges of the meat. This is a great way to safely grill up a juicy, tender, Cross Creek Ranch Wagyu steak without the drama that fat-fueled flames can create! Keep in mind that if you like that grilled, seared, smokey flavor, finish the cooking process by placing your meat directly on the actual grill for a minute or two. This will allow the meat to get the grill marks but AFTER the juices have already flowed.
Instructions:
- Allow your steak to come to room temperature, pat it dry with paper towels, then season all sides with salt, pepper, and other desired spices or rubs.
- Follow the instructions of your grilling mat to place it on the grill and get it up to temperature.
- Place your meats directly on top of the grilling mat with the internal digital thermometer already inserted into the thickest, most central part of the meat.
- Cover the grill and let meats cook until the internal temperature reaches 120°F. At this point, you can either place the meat directly on the grill to get that flame-licked finish or leave it on the mat until the next step.
- Once the internal temperature reaches 5°F LOWER than your target temperature, remove the meat from the grill and place it in a warm location to rest (you can wrap it in aluminum foil and set aside for now).
- Allow the meat to rest for 5 minutes per inch of thickness of the meat. During this time, the temperature will continue to rise about 5 degrees and the inside of your meat is still cooking.
- Remove from the resting place, cut against the grain, and serve a heavenly Cross Creek Ranch grilled steak!
Method 2: Indirect Heat
If you don't have a grilling mat, this second technique should be your go-to. For this technique to be most effective, your grill's shape and size should allow for 2 cooking "zones": a direct heat zone (450°F - 550°F) and an indirect heat zone (300°F - 400°F).
Instructions:
- Allow your steak to come to room temperature, pat it dry with paper towels, then season all sides with salt, pepper, and other desired spices or rubs.
- Fire up your grill. Ideally, your indirect heat zone will be about 300°F.
- Set your Cross Creek Ranch Wagyu on your grill, in INDIRECT heat (the side of the grill without fire), until the internal temperature has risen to at least 120°F.
- Once you've reached an internal temperature of 120°F, it's time to sear your Cross Creek Ranch beef! Move your meat to the other side of the grill, placing it directly above (or in) the flames.
- As the internal temperature begins to rise, allow each side of the steak to get some dwell time in the flames before flipping to the other side. At 500°F+ you can expect each side to need about a minute to sear. Sear to taste.
- Remove your steak from the grill when the internal temperature is 5°F lower than your target temperature.
- Allow the meat to rest for 5 minutes per inch of thickness of the meat. During this time, the temperature will continue to rise several degrees. The temperature level it reaches should be your desired "doneness".
- Remove from resting place, cut against the grain, and serve a heavenly Cross Creek Ranch grilled steak!
Method 3: Basted Finisher
This technique is more of a finisher and can be used with either cooking method already outlined above! Preparation of the meat consists of JUST an application of Salt and Pepper (no spices or rubs). The reasoning behind this simple seasoning is that you will finish the meat with a basting of butter and herbs or spices at the end.
Instructions:
- Allow your steak to come to room temperature, pat it dry with paper towels, then season all sides with ONLY Salt and Pepper.
- Using your favorite grilling technique, bring your steak up to an internal temperature of at least 125°F, then remove the internal digital thermometer in preparation for basting.
- Preheat a skillet or pan to 400°F - 550°F. This can be done by placing the skillet on an unused part of your grill, in an oven, or on a separate burner.
- Pour a small amount of high smoke point cooking oil into the heated skillet, then place the steak in the skillet along with 1 stick of Butter and your choice of herbs or spices. Garlic & Thyme or Rosemary & Garlic make excellent choices.
- Keeping the skillet tilted at a slight angle, use a large spoon to pour melted butter and herbs over the steak, taking care to flip the steak at least once. Baste your steak for about a minute.
- Remove your steak from the skillet and allow it to rest for 5 minutes per inch of thickness of the meat. During this time, the temperature will continue to rise several degrees. The temperature level it reaches should be your desired "doneness".
- Remove from resting place, cut against the grain, and serve an amazing grilled and butter-basted Cross Creek Ranch steak!
That's it!
Now that you've learned these three methods for grilling Wagyu beef, you can confidently master the art of cooking this luxurious cut of meat. Each method has its unique advantages, so feel free to experiment and discover your favorite way to prepare your Cross Creek Ranch Wagyu steak.
Remember, Wagyu beef is not only about its rich marbling and tender texture; it's also about the experience of grilling and enjoying a high-quality cut of meat. With the knowledge and techniques shared in this guide, you can impress your friends and family with your grilling prowess, turning any backyard barbecue into a gourmet experience.
For more cooking tips and advice on handling your Wagyu beef, be sure to check out our post, Tips on Handling Your Wagyu Beef. We hope you enjoy grilling and indulging in the exquisite flavors of Cross Creek Ranch Wagyu beef!
