The stakes are high when grilling wagyu steak. As one of the priciest cuts of beef out there, there’s almost no room for error.
So, if you want to learn how to grill wagyu steaks to perfection, you’ve come to the right place!
What Is Wagyu?

First things first, what is wagyu steak?
It’s a premium cut of beef known for its distinctive and rich marbling. Beyond its appearance, wagyu also offers a taste and tenderness that you won’t find in other types of steak.
Wagyu Steak Sources: American vs Japanese

Originally, wagyu comes from Japan. It refers to several cattle breeds, more specifically Kuroge (black), Aakage (brown), Nihon Tankaku (Shorthorn), and Mukaku (Polled).
These cows have been raised using the highest and most meticulous cultivation methods, which is why the quality of their meat remains consistent throughout the years.
American wagyu, though, isn’t 100% purebred. It usually comes from cattle that are a cross between authentic wagyu and other breeds
Because of this, the texture, flavor, and even the price of Japanese wagyu and American wagyu are different.
The Right Way To Season Your Wagyu Steak

Whether you’re grilling American or Japanese wagyu, you won’t need much to season it. Honestly, a little salt and pepper is all it takes!
Most of that rich, melt-in-your-mouth goodness comes from the steak’s high fat content. But if you’re grilling an American crossbreed, you’ll get a more pronounced beefy flavor.
When seasoning your wagyu, make sure to sprinkle on the salt at least an hour before it hits the grill.
Here’s why: (1) It draws moisture to the surface, and (2) it gives the salt time to dissolve and soak back into the meat, which in turn, enhances the flavor.
Expert Tips for Grilling Perfect Wagyu Beef Every Time

Want to make the most of your wagyu steaks? Take a look at these expert tips:
- Never cook your steak straight from the fridge. Let it sit at room temperature for at least an hour before you start grilling.
- You don’t need to get fancy with wagyu. The steak itself is the star of the show, so don’t overpower its natural taste by overseasoning it.
- When grilling your wagyu steaks, create 2 zones: one for direct heat and the other for indirect heat. Sear your wagyu using high heat, then move it to the cooler zone to finish cooking.
- Don’t overcook your steaks. The ideal doneness for wagyu is rare to medium-rare. That way, you can preserve its unique texture, flavor, and rich marbling.

Grilled Wagyu Steak
Since wagyu steaks are rich in texture and flavor, you don’t need complicated tools or ingredients to turn it into a delicious dish. The key to this premium cut is simplicity.
Ingredients
- 4 wagyu strip steaks (each weighing about 220 g)
- 3 tablespoons of olive oil
- Sea salt and freshly ground peppers (to taste)
Instructions
- Take your steaks out of the fridge about an hour before grilling. Pat them dry with a paper towel, then brush them with olive oil and season with salt and pepper.
- Let the steaks rest for about an hour to absorb the seasonings better.
- In the meantime, create 2 zones: preheat one area of the grill to high heat (around 500°F), and leave the second area unlit.
- Brush the grates with high-heat oil to prevent the steaks from sticking to them.
- Once the grill is hot enough, place your seasoned wagyu steaks on direct heat to sear for 1 to 2 minutes on each side.
- After that, move them immediately to the cooler side of your grill to continue cooking for an additional 2 to 3 minutes per side.
- To check their doneness, use a meat thermometer to get the steak’s internal temperature. (Note: For rare, the temperature should be about 120–130°F; for medium-rare, the temperature should read 130–135°F.)
- Once your steaks are done grilling, take them out of the heat and transfer them to a cutting board to rest for 5 to 10 minutes.
- After that, you can slice your wagyu steaks thinly and savor the melt-in-your-mouth goodness!
Notes
Image credit to @yennyrafica.
Featured image credit to @grill_daddy.