THE MAGIC OF WAGYU

Updated: Jul 1


Now, the cost  may seem ridiculously expensive but it was at least $45 to $60 cheaper per kilogram than any other supplier I could find. Ergo, DEAL!

I had the butcher cut the beef into three mammoth steaks. They were about 2.5 – 3 inches thick. He then vacuum sealed them individually so that we could (yikes) freeze two out of the three steaks.

Prepping the first of the behemoths was simple as dry brining with a healthy coating of Kosher salt, that’s it! I brined them overnight so that the salt gets sucked into the beef penetrating as deeply as possible.


To grill, I used the reverse searing method, setting up the Big Green Egg for indirect heat, stabilised at 225F (107C) with a handful of Beech wood chips. Allowing for a bit of smoke, gently bring up the temperature of the steak to 115F (46C) then remove it from the grill.

Slather the steak with some pre-melted beef or lamb fat at the same time as bringing up your grill to scorching hot, direct heat. To minimise flame burn, I use Grill Grates for any searing, flipping them over to use them as a griddle top. The aircraft grade aluminium gets so hot that searing steaks is simple and quick. If you don’t own a set of theses, I highly recommend you get a set!


You want to remove the steak once the internal temperature hits 123F (50.5C). Set it aside and let it rest for 5-10 minutes. It’ll rise another few degrees but you don’t want to bring the temperature more than 130F (54C). Slice on a 45 degree angle, nice and thin. Plate it on a platter and serve.

With the fat content of these steaks, chewing was optional. Seriously, every single bite melted in your mouth with minimal effort. The taste was exceptional and honestly, I’ve not had it’s equal, not at home or in a restaurant!


#Grilledbeef #reversesearedsteak #Steaks #WagyubeefKillersteaks

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