Here’s how to cook a wagyu steak on the Bluegaz Z. We’re dry brining, smoking and searing for best results.
Servings 4
Instructions
- 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.
Step 2 – smoke
- Time to cook: Fire up your grill, prepare it for indirect grilling. Have it running at 200° – 225° F.
- Add some wood chunks for smoking if you like. I use 3-4 oak 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 20 minutes.
Step 3 – sear
- Now run the sizzle burner on full speed. Normally I sear directly over the fire, 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.
- 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 52° C / 125° F.
