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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pull the strip from the cooler 30 to 45 minutes before cooking. Pat the surface bone-dry with paper towels.
Season generously with kosher salt on all sides.
Build a two-zone fire on the grill: one side ripping hot for the sear, one side cooler (350-400F) for the indirect finish.
Sear over direct heat for 60-90 seconds per side. Move the steak off the flame if fat flares up.
Slide the steak to the indirect side and close the lid. Cook 4 to 6 minutes to an internal of 125F at the thickest point. Probe at four minutes.
Move the steak to a board, tent loosely with foil, and rest 8 to 10 minutes. Internal climbs to 130F through carryover.
Slice on a bias against the grain, half-inch slices max. Finish with cracked black pepper and flaky salt right before serving.
Salt the strip and let it sit 30 minutes at room temperature.
Preheat the oven to 425F and a 12-inch cast iron over medium-high for 5 to 7 minutes.
Add a few drops of avocado oil. Sear 90 seconds per side, then stand it on the fat cap with tongs for 30-45 seconds.
Transfer the skillet to the oven for 4 to 6 minutes to an internal of 120-122F.
Move the steak off the hot skillet onto a board, tent loosely with foil, rest 8 to 10 minutes, and slice against the grain.
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Pull temps for other doneness levels: rare 115F, medium 130F, medium-well 140F.
The grilled method works for any strip steak between 1 and 2 inches thick - adjust the indirect finish time accordingly.
Wagyu fat melts at roughly 77F - about 13 degrees lower than standard beef. Pure direct heat renders the marbling onto the grates before the inside finishes cooking.
Cook time depends on thickness, not weight.
Storage: Refrigerate up to 3 days; slice thin and serve cold or re-temper on a warm plate. Do not microwave or freeze cooked Wagyu.
Why use a two-zone fire?
Wagyu fat melts at roughly 77F, about 13 degrees lower than standard beef. A two-zone fire prevents the marbling from rendering onto the grates before the inside finishes cooking.
What is the ideal internal temperature for medium-rare?
The ideal internal temperature for medium-rare is 130F, achieved through carryover cooking after resting.
Can I use this method for other strip steaks?
Yes, the grilled method works for any strip steak between 1 and 2 inches thick. Adjust the indirect finish time accordingly.
How should I store leftover Wagyu steak?
Refrigerate up to 3 days; slice thin and serve cold or re-temper on a warm plate. Do not microwave or freeze cooked Wagyu.
What is the USDA recommended internal temperature for beef?
The USDA recommends an internal temperature of 145F for whole-muscle beef; medium-rare lands below that.
