Wagyu Ribeyes

Joedawg

Thinking of purhcasing a couple of inch and half bone in Waygu ribeyes. Have an extra large BGE...anyone ever grilled Waygu steaks? If so do you do them the same way as a prime steak...that is 600 degrees for two minutes, flip for two minutes, then flip again and shut down the egg?

Richard Fl

I have never done waygu, but delmonicos all the time. My rule is 1 minutes per side per inch of thickness. If thick like cowboy I take off the grill and choke down to 375-400F and then finish the cook. Made the mistake and left the meat in while choking down and had great crispy meat. Dog did not even like it.

Hoss

Hottub them or TREX them.

stike

i might be a heretic for saying this, but i think the "shut down the egg" aspect of the BGE method for cooking steaks is a really BAD idea.

especially with rib eye steaks.

why do we like the rib eye? because it has the most fat. fat is flavor.

what's the worst way to cook something fatty? over a fire which has been snuffed and has no oxygen. 1200 degree lump, burning poorly (because there's no oxygen), with fat dripping on it. Fat smolders horribly when there's a dying fire. imagine the difference between a burning candle wick, and a wick that is blown out and smoldering. One burns clean, the other stinks and is filthy.

For any critical steak cook (thick steaks, expensive steaks), I warm them. Don't try leaving out at "room temp". You'll never get there, and only the exterior will be warm.

Instead, put them in a ziploc bag, free of air, and submerge in a warm water bath. some of us go hot, but ideally you want 100-105. this will raise the entire steak temp to 100 or so after 20 minutes, while the grill is firing up.

When you put the steak on, you will stand a much better chance of searing to your liking without overcooking the exterior while waiting for the core temp to rise to your desired 'done' temp.

It is exactly the reason we are told to leave the meat out at room temp. To promote more even done-ness. It's just that leaving meat until it's room temp would require a solid few hours, for a thick steak. It's never achieved by leaving out a roast, unless it's left out half a day

fishlessman

if your spending the money on the steaks, spend some on a thermapen, you cook good steaks by internal temps, not with a clock. like was mentioned, trex or hot tub method, not sear and dwell

Misippi Egger

Joe,
We cook ribeyes almost exclusively. I used the sear and dwell (BGE method) until I discovered the hot tub + TRex method, plus using internal temps and not time to determine doneness.

The TRex method can be found in the 'Cookbook' section of the Forum in the beef category.
Stike gives a good accounting of hot tubbing - it really makes a difference!

Never cooked a Waygu, but sounds fantastic.

I pull my 2" ribeyes from the grill when the internal reaches 125*, cover with foil on a plate for 5-8 min. ( temp increases to 133-135*) and we get juicy, perfect medium rare steaks.

Good luck and be sure to post your method and results, including if you think the Waygu difference was worth the price.

Denbbq

Joe,
I would not recommend any of the BGE techniques for Waygu because of the more extreme marbling. Below is a recommendation from Lobel's, a high end NYC meat purveyor.

Cooking Wagyu

As a general guide, Wagyu steaks and roasts are best cooked rare and no more than medium rare.

Wagyu steaks should not be seared quite as hot as prime beef. The flesh is more delicate and doesn't respond as well to searing at extremely high temperatures.

Overcooking will melt the delicate marbling that imparts Wagyu beef's inherent richness and tenderness, causing it to become tough and chewy.

For steaks, follow our master recipe The Lobel's Guide to Cooking the Perfect Steak. For roasts, follow our How To: Oven-Roast a Rib Roast tutorial.

Other cuts such as brisket and short ribs are best braised. Given the long cooking times of this method, standard recipes will work without special added instructions. Follow our tutorial for How To: Braise.

Make sure that you bring all cuts of beef to room temperature before grilling, pan searing, or roasting.

Hoss

If Denbbq is correct then just cook it at grid level @400 dome and pull when it hits 120-125 internal temp.

stike

those instructions were actually pretty much in line with what we BGE guys said, too...

the admonition against over-cooking is about the internal temps, not the sear.

and "room temp" is good advice. it's just mosy folks who think they get there by leaving out the steak, never achieve it.

you can sear at high temps, just don't sear long.

PattyO

The more heat and longer time will render the fat. That's the succulence of Wagyu. It can be like frying ice cream. Keep a close eye on it. The Japanese make Shabu Shabu which is like a hot pot. Thin slivers of Wagyu and assorted vegs dipped into a barely simmering broth. Everything dipped into the broth enriches the flavor and the soup is served at the end of the meal.

SmokeyPitt

I don't have any advice...but would love to hear how it turns out!

Can you get these locally or do you have to order them online?

Hoss

If I were cooking them I would hot tub and do a sear.The only "steak" cut of beef I want unseared is nice slab of rare/med rare Beef Rib Roast.

stike

ah... but you still sear that oo, if you roast briefly at high heat! what i don't like, and what is often confused with sear, is 'char'.

pittsburgh steaks were invented by people who simply said that was the way they liked it because they had no idea how to cook it correctly.
:laugh:

Hoss

:laugh: :laugh: :laugh: My Dad took us to a High End steakhouse in Memphis a few years back and his woman friend ordered her steak St.Louis Rare!!! She explained to us less informed later that that was the Proper way to order MEDIUM in a Fine Restraunt.I still LMAO when I think about it.Either I'm dumber than I think(very possible)or...never mind, ain't goin there.

stike

if you go out to a steakhouse with the boyz, or on business, and you don't want to look like a total jag-nut, you can always pull your waiter aside away from the table and tell him what temp you want them to pull the steak of the grill.

if you tell him at the table, your friends will think you are a steak snob. which you are, but hey, no sense giving them ammo.
:laugh:

Hoss

Good tip.

Braumiester

stike wrote:

i might be a heretic for saying this, but i think the "shut down the egg" aspect of the BGE method for cooking steaks is a really BAD idea.

especially with rib eye steaks.

why do we like the rib eye? because it has the most fat. fat is flavor.

what's the worst way to cook something fatty? over a fire which has been snuffed and has no oxygen. 1200 degree lump, burning poorly (because there's no oxygen), with fat dripping on it. Fat smolders horribly when there's a dying fire. imagine the difference between a burning candle wick, and a wick that is blown out and smoldering. One burns clean, the other stinks and is filthy.

For any critical steak cook (thick steaks, expensive steaks), I warm them. Don't try leaving out at "room temp". You'll never get there, and only the exterior will be warm.

Instead, put them in a ziploc bag, free of air, and submerge in a warm water bath. some of us go hot, but ideally you want 100-105. this will raise the entire steak temp to 100 or so after 20 minutes, while the grill is firing up.

When you put the steak on, you will stand a much better chance of searing to your liking without overcooking the exterior while waiting for the core temp to rise to your desired 'done' temp.

It is exactly the reason we are told to leave the meat out at room temp. To promote more even done-ness. It's just that leaving meat until it's room temp would require a solid few hours, for a thick steak. It's never achieved by leaving out a roast, unless it's left out half a day

I could not agree more about cooking over a air starved fire. I think some off flavors could be produced.