Kristopher G Smoker
New member
So I finally pulled the trigger and bought some Wagyu steaks. I originally ordered 2 (14 ounce) 28 day dry aged boneless rib-eyes, when I went to pick up my order I was informed that the rib-eyes were sold out. I was a bit bummed until the salesman informed me that he would give me 2 (16ounce) 28 day dry aged new york stripes in there place for the same price. This was the deal of the year!!!. I have had all cuts of prime beef in some of the best restaurants around. I will say that this was one of, if not the best tasting steak I have ever had in my 40 years. I am still grinning from ear to ear and I ate 3 hours ago. Here are the facts. Set the steaks out 1 hour prior to grilling. Each steak was dried of all expended moisture to avoid surface steaming, lightly brushed with canola oil and cleanly dabbed off. I only wanted a very, very light oil sheen on them to make the salt and pepper stick. I them applied flake sea salt and pepper to each side of the meat. I used a full chimney of charcoal for a really hot coal bed. I later read that Wagyu does not need a very hot fire so I only let the steaks hit the hot bed for 90 seconds before moving them off the direct heat. I let them go for an additional 3.5 minutes of indirect heat on one side and repeated the process for the other side. I will admit I got nervous grilling a hundred bucks worth of meat, so I inserted my maverick meat probe into one steak. At 120 deg. I took them both off and let them rest for 10 minutes. The results were amazing rare to med rare steaks. Wagyu is top notch in my book and will be done again, only special occasions of course. Hope this helps!
