A5 Japanese Wagyu Beef Sandwich

A5 Japanese Wagyu Steak Sandwich

It is always nice to treat yourself and your guests to a luxury lunch. I think this wagyu steak sandwich fits the bill. Served on a slice of bread, with some ‘shrooms and veggies, what’s not to like?

Servings 4
Prep Time 10 minutes
Cook Time 45 minutes
Start the grill 30 minutes


  • 1.3 lb Japanese A5 Wagyu steak
  • 1 tsp salt
  • 4 ciabatta breads
  • 2 yellow onion
  • 4 portobello mushrooms
  • 4 tbsp horseradish creme (on a tube)
  • 1.8 oz spinach leaves


  • The night before: take the meat out from the package and pat it dry with a paper towel. Usually you don't have to trim anything.

Step 1 – dry brine

  • Apply the salt evenly all over the meat. This amplifies the beef flavor. Leave it in the fridge overnight.
    A5 Japanese Wagyu Beef

Step 2 – smoke

  • Time to cook: Fire up your grill, prepare it for indirect grilling. Have it running at 240° – 265° F. Use the snake method if you’re using a kettle grill.
  • Add some wood chunks for smoking if you like. I use 2-3 cherry wood chunks, but apple wood, oak wood or beech wood works just fine.
  • Place the meat on the indirect side and close the lid. Wait until the inner temperature reaches 45° C / 113° F. It takes roughly 30 minutes.
  • In the meantime, slice the onions and chop the mushrooms and fry them in a frying pan using either beef tallow or regular butter, until soft.
    Onions and mushrooms

Step 3 – sear

  • Now stoke the fire to get it real hot. Normally I sear over hot coals, but with so much fat on this steak it's too easy to have a grease fire, so in this case I use a cast iron pan. Place it on the grates over hot coals.
    Wagyu beef being seared
  • Now sear the steak in the pan, without adding any oil or butter. Leave it for 1-2 minutes, and then flip it, and sear it for another minute. Check the meat for done-ness, its internal temp should reach 55° C / 131° F.
    Wagyu beef sliced
  • Now build the sandwiches, applying (from bottom and up): horseradish, onions, spinach leaves, beef and then mushrooms on top.


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