Name: Charcoal-Grilled Wagyu Steak
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 steaks A5 Wagyu Ribeye Steaks; 2 tsp Flaky Sea Salt; 1 tsp Freshly Cracked Black Pepper; 1 tbsp Neutral Oil (Grapeseed or Canola)

Grilling & BBQ

Charcoal-Grilled Wagyu Steak

Experience the pinnacle of luxury dining with this perfectly marbled Wagyu ribeye, kissed by the smoky essence of real charcoal. This recipe ensures a buttery, tender texture with a sophisticated crust that highlights the premium quality of the beef.

Prep

45m

Cook

10m

Serves

Calories

820kcal

Qty	Ingredient
2 steaks 680 g	A5 Wagyu Ribeye Steaks
2 tsp 10 g	Flaky Sea Salt
1 tsp 2 g	Freshly Cracked Black Pepper
1 tbsp 15 ml	Neutral Oil (Grapeseed or Canola)

2 Method

Step 1. Remove the Wagyu steaks from the refrigerator 45 minutes before cooking to allow them to reach room temperature; this ensures even cooking of the dense intramuscular fat.

Step 2. Prepare your charcoal grill for two-zone cooking, creating a very hot direct heat side and a cooler indirect heat side. Use high-quality lump charcoal for the best flavor.

Step 3. Pat the steaks extremely dry with paper towels. Rub a very light coating of neutral oil on the surface, then season generously with flaky sea salt and black pepper.

Step 4. Place the steaks directly over the hot coals. Sear for approximately 2 minutes per side, moving them if flare-ups occur due to the high fat content.

Step 5. Use an instant-read thermometer to check the internal temperature; for medium-rare, aim for 130°F (54°C). If the exterior is browned before the center is ready, move the steaks to the indirect heat zone for 1-2 minutes.

Step 6. Remove the steaks from the grill and let them rest on a warm plate for at least 5-10 minutes to allow the juices to redistribute.

Step 7. Slice against the grain into thin strips and serve immediately.

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Avoid using wood chips that are too smoky; the beef's flavor should be the star.
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Wagyu fat has a lower melting point than standard beef, so watch for flare-ups constantly.
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Use a cast iron grate if possible to achieve a more uniform crust.
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Resting is mandatory; cutting too soon will cause the precious melted fat to run out.