The first words that might come to mind when many people hear “wagyu beef” is probably “expensive” or “extravagant” and, if you are one of these people, you might be wondering whether the hype is justified. It is — and we can explain exactly why wagyu commands a higher price tag than traditional beef. Every detail, from the genetics of our cattle and the water they drink to the climate and the farming techniques used, contributes to the many reasons why our wagyu beef is so special.
You don’t have to travel thousands of miles or cross entire oceans anymore to experience what’s widely considered to be one of the world’s finest luxury foods. Hall Farmstead strives to provide you with the highest quality Japanese American wagyu beef in the United States.
We meticulously researched the various types of Japanese wagyu cattle and visited the best steak houses around the world before selecting Japanese Akaushi Wagyu cattle. Our cattle are 15/16 Akaushi, setting it apart from typical American wagyu steak with a ratio of 50/50. This is what makes the flavor, marbling, and tenderness of our wagyu exceptional.
If you’d like to enjoy this high-quality delicacy at home, you don’t have to be a master chef to do so. Now, while some might argue that there isn’t a “best” way to cook wagyu steak, grilling it comes pretty close! It adds a smoky flavor to the meat that just can’t be replicated using other methods.
Cooking wagyu yourself is simple and only takes a few minutes – there’s no need to rely on complicated recipes. We have some tips and tricks to perfect your grilled wagyu steaks, from choosing the right cut for your tastes and preferences to prepping the meat and expertly cooking it.
A cut above the rest: How to choose the right steaks
If you’re wondering which cut is the best, the good news is that it all comes down to your personal preferences. With a high-quality delicacy such as wagyu, you are in for a treat whether you choose a wagyu strip steak, sirloin, or filet, because every cut offers exceptional flavor, texture, and tenderness. Here’s some information on our top-tier wagyu steaks to help you choose the right cut:
- Bone-in Rib Eye: This cut is tender, juicy, and flavorful. Each one is approximately 16 oz. and 1.5” thick, and we recommend enjoying it medium rare.
- Filet: This tender, melt-in-your-mouth filet is our most prized cut of beef. With each trimmed piece about 8 oz. and 3” thick, enjoy it cooked from medium rare to medium.
- New York Strip: This cut is known for its exceptionally buttery flavor and tenderness. Each one is around 16 oz. and 1.5” thick. It’s ideally cooked medium rare to medium.
- Rib Eye: These marbled steaks are tender, juicy, and superbly flavorful, with just the right amount of fat. Each piece is about 16 oz. and 1.5” thick, optimally enjoyed medium rare to medium.
- Sirloin: This cut is sought after for its flavor and tenderness, weighing in at 16 oz. and measuring in at 1.5” thick, and we recommend serving it medium rare to medium.
Prepping perfect wagyu: No recipes needed
A simple but often overlooked step required for the perfect steak is getting it to room temperature before cooking, and wagyu is no different. This step ensures the wagyu cooks evenly, so take your meat out of the refrigerator around 60 minutes before you grill them.
When it comes to seasoning wagyu, keep it simple. Wagyu is special because of its flavor, so give the umami the chance to shine. This is one time you might want to pass on spices, sauces, and marinades. Keep it simple with kosher salt and pepper to avoid overwhelming the inherent flavor. You don’t want to be heavy-handed: Less really is more with wagyu.
Before you start seasoning the steak, take a few moments to pat or wipe it down with a paper towel to remove excess moisture. If you can, season your steaks a couple of hours before cooking to give them time to penetrate properly and enhance the flavor even more. Make sure that the wagyu is evenly coated, and don’t forget to season the edges.
Before you grill wagyu steak: Techniques and tools
Both charcoal and gas grills can be used to add a great smoky flavor when you cook wagyu beef, and you’ll use a similar technique with both types of grill: Two-zone grilling. . Two-zone grilling is a technique that relies on two different temperature zones: One with indirect heat and another with direct heat. While it can be used to cook any type of meat, especially thicker cuts or large roasts, it’s particularly great for cooking wagyu beef.
Always keep a close eye on wagyu steaks as you cook them. Wagyu beef is prone to flare-ups because of its higher fat content. If a flare-up happens, quickly move the steak over to the indirect heat zone until the flames subside. Remember, it only takes a minute to overcook or, even worse, burn your wagyu, so don’t leave them unattended.
Along with a high-quality spatula and an accurate grill, a good meat thermometer is essential when you’re trying to achieve perfectly cooked wagyu, especially if you’re more of a novice when it comes to cooking steaks. It’s an easy and reliable way to ensure that you get the right internal temperature to cook it to your preferred level. Although we recommend enjoying them from medium rare to medium to maximize flavor and juiciness, these guidelines can help you cook the wagyu to your preferences:
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150°F
- Well done: 160°F
Ready, set, grill: How to cook wagyu steak
Once you’ve got your tools and your seasoned steaks are at room temp, you’re ready to fire up that grill. Here are some cooking guidelines:
- Whether you are using gas or charcoal, lightly oil the grill before preheating it
- Preheat the gas grill on high to 500°F. If you’re using charcoal, check that it has properly heated up before placing the steaks on the grill. Preheating should take around 10 to 15 minutes, depending on the type of grill.
- Once you’ve finished preheating the grill, you’ll want to set up your two grilling zones.
- Place the steaks on the grill and close the lid, leaving them to cook for 1 to 3 minutes. Resist the temptation to fiddle with them to allow for a good sear on the outside.
- Turn them over and grill the other side for another 1 to 3 minutes. When they have a good sear, move them over to the indirect heating zone.
- Time for the thermometer: The internal temperature should measure a little shy of 130°F for medium rare and 140°F for medium. Keep them on a couple more minutes if you prefer them more done.
- The steak continues cooking once off the heat, so don’t leave it on too long. You can always toss an undercooked steak back on the grill, but you can’t save one that’s overcooked.
- Once off the grill, let it rest for 5 to 10 minutes before serving or slicing it up. Letting it rest for a few minutes allows the internal temperature to equalize and lets the tasty juices reabsorb evenly.
You can now fully experience the rich flavors of top-tier wagyu!
Grilling wagyu: A top-tier culinary experience
For an unparalleled culinary experience, you can’t go wrong with Hall Farmstead wagyu on the menu. It’s never been easier to try this luxurious delicacy at home and our beef is sure to elicit rave reviews from your guests. With these tips and tricks on how to grill wagyu steak, you can cook yours in minutes without relying on a complicated recipe.
Hall Farmstead makes it easy to enjoy our beautifully cultivated cuts of meat, offering the option to place a one-time order or get a subscription to treat yourself on a regular basis. All our cattle are DNA-tested and tracked so you can always count on receiving authentic and consistent beef of the highest quality. Light up the grill and immerse yourself in a luxurious experience today with the best Japanese American wagyu available.