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North Central Iowa | We direct grill our beef (wagyu) all the time. Just need to stay on top of it. High heat roughly 4-5 min per side and that ends up being low medium doneness. This would be for a 3/4-1” steak. I’ve found it’s extremely important to have the steak thawed a day ahead of time and then pulled out of the refrigerator for an hour before going on the grill. Getting the meat up to room temp makes the cooking much more even. Good luck! It’s hard to go back to regular beef once you try Wagyu! Let us know how it turns out! | |
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Wagyu recipes
