5 Tips for Grilling the Perfect Japanese Wagyu Steak
With summer right around the corner and COVID-19 restrictions easing up, it’s time to start firing up the grill and inviting guests over for some backyard barbeque fun! (Socializing, remember that?) Here are 5 sure-fire tips for grilling the perfect Japanese Wagyu steak, whether it’s for hungry guests ready to indulge or just to #treatyourself to the best type of beef there is.
1. Let the meat come up to room temperature before cooking.
These Japanese Wagyu steaks definitely do not need a chill pill. If your steaks are too cold, the interior could require more cooking time which may cause the outside to overcook and turn dry. Taking the steaks out of the fridge about 20 to 30 minutes before cooking them is important because it allows the meat to cook more evenly. By letting your steaks reach room temperature, they will cook to a perfect doneness through to the center, and the steak will stay juicy.
2. Keep it simple with the seasoning.
Always remember: K.I.S.S. (Keep It Simple Seasoning – It actually stands for “Keep It Simple, Stupid” but it wouldn’t be very nice to say that to our readers!). With high-quality Japanese Wagyu, you want to let the natural flavors of the meat shine through. Dousing it with different seasonings, marinades, and sauces could overpower the inherent umami flavor that makes Japanese Wagyu so extraordinary! We recommend seasoning with a little salt and pepper just before cooking, but feel free to use your favorite steak seasoning, too.
Bonus tip: Pat steaks dry with paper towel before seasoning to remove excess moisture. This ensures the steaks brown quickly and get a nice, crusty sear.
3. Make sure the grill is sizzling hot.
You want to hear that mellifluous sizzle sound as soon as the steaks hit the grill. The grill should be preheated to about 500°F so that the exterior can quickly achieve a beautiful, crusty brown sear while the inside stays nice and juicy. The goal here is to not really cook the interior, per se; you’re just looking to warm them up and melt them for that insanely buttery texture and succulent flavor.
Bonus tip: To get those gorgeous criss-cross charring lines, place steaks on the hottest part of the grill and cook for about 2 minutes, then rotate 90 degrees and continue grilling for about 2 minutes. Turn steaks over and repeat on the other side.
4. It’s better to undercook than overcook.
The recommended doneness to indulge in the luxurious, melt-in-your-mouth texture of Japanese Wagyu is medium-rare (or an internal temperature of about 125°F on a meat thermometer). We actually enjoy it rare because it’s so tender and flavorful – we would even forgive a medium, but never more cooked than that. Overcooking Japanese Wagyu is sinful at best, so it’s better to err on the side of caution; if you decide you want it less rare, you can always fire it back on the grill later. Once you take it off the grill and let it rest, the residual heat will continue to slightly cook the steak a little bit more to get to that perfect doneness.
Remember: Once the moisture is gone, it’s gone. So, keep your eyes on the prize – don’t walk away from the grill!
5. Let the steaks rest after cooking.
Cue the groans (or stomach growling). We know, we know; it’s hard to wait when you just want to dig into these luscious pieces of meat. However, letting the steaks rest for 5 to 10 minutes will ensure that the exquisite juices get reabsorbed and redistributed throughout the steak, staying inside the steak and eventually making their way into your mouth, rather than spilling all over the plate. Trust us, it will be worth the wait!
Now that you’re a Grill Master, check out these Japanese Wagyu steaks that are perfect for grilling!