Wagyu Steak Cook


 
TonyUK

TonyUK

TVWBB Guru
I picked up two 330g (11.65oz), 1.25" thick Wagyu steaks for a celebratory milestone cook this Friday evening.
I have never cooked one of these before on a grill, and was wondering if anyone here has and could maybe give any tips / advice?

I was thinking of using the vortex upside down on the charcoal grate, & placing my 4mm, 12", SS diffuser plate on the cooking grate over the vortex, and cooking them flat top style. Turning every minute or so until a nice colour & then indirect up to 120IT. Rest. I'm reluctant to cook them directly over screaming coals as there is some fantastic marbling which will cause flare ups. I could do them on the stovetop, but there would be fat popping all over it, & the house will smell like a meat candle for a week......plus it's more fun at the grill, tunes on, pig-tail flipper, ThermoPop & beer in hand(s). Thanks.
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I like the idea of using coals or lump and a flat top for the cook.
Me, I might pull out my Hunsaker disc or my CI pizza disc and use a couple baskets instead of the vortex.
Sounds like you are going to have a great meal.
Enjoy.
 
Dude here grills his wagyu tomahawk directly on the coals Grill:

He did a reverse sear and then threw it on the cast iron insert of the weber kettle. Looked like smooth sailing on the video.

Honestly I don't understand flareups, on charcoal or gas grills. If I don't watch for flare ups, I may burn the outside of the meat to a fresh layer of charcoal. Yet apparently the "flavorizer bars" should burn the fat and impart flavor on it.
 
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Congratulations on the event that has brought on this cook! Celebrating with steaks is fun!
I think it just comes down to personal preference on how you want to do it as there are a ton of different ways to cook a steak.
Sounds like you would get a good crust with the diffuser you want to use with the high heat but maybe give up some of the smoke flavor from the coals.
I would expect those to cook pretty fast so watching the internal temps is going to be the challenge to get nice medium rare/medium results!
Good luck!
 
Richard S said:
Congratulations on the event that has brought on this cook! Celebrating with steaks is fun!
I think it just comes down to personal preference on how you want to do it as there are a ton of different ways to cook a steak.
Sounds like you would get a good crust with the diffuser you want to use with the high heat but maybe give up some of the smoke flavor from the coals.
I would expect those to cook pretty fast so watching the internal temps is going to be the challenge to get nice medium rare/medium results!
Good luck!
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My thoughts exactly Richard. (y) I don't want to "throw these into the weeds," so I'm going to have to be on my game.
Med/rare is where it's at. I'm not concerned about the smoke flavour.
 
I have given this some thought and I think I would have to agree with your idea, the flat steel will save you from too much flare but, with the lid closed flare ups have not been a big deal for me. It’s your celebration and you have earned it my friend! Have a nice bottle of red, baked potato, creamed spinach.
Congratulations buddy!
 
I would make sure that I really enjoy the seasonings you put on them, not the time to be testing flavor profiles. Congrats on whatever you are celebrating. Try to remember a picture before they evaporate :ROFLMAO:
 
Celebratory milestone!!! Congrats Tony and it's great to have you here again. I have little to offer, but I know that if anyone can make a mean cook out of those, it's you. Look forward to the pictures of the cook
 
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