Reverse searing Waygu?

[RlsRls]

Treating wife and me to our first Waygu Strip steak tonite! (14oz. nice and thick!) How do you prefer to reverse sear your steaks? Over hot charcoal or in a hot skillet? Don't want to mess this up!!

[hoovarmin]

Either method will be great. I did a Japanese A5 back in March and would say that, given the extreme marbling, it's more forgiving than lower graded steaks. I could only eat a few bites because it was so rich. If I had it to do over I would have separated that steak into portions and only cooked one of them at a time. A few pieces is all you need for one meal.

[Henrik]

I've done this plenty of times, and reverse sear works wonders. You can of course direct sear it also, and you will have a great steak that way too. Why I prefer the reverse sear is mainly because I like adding smoke flavor for 30 minutes before searing.

As for the searing: I would recommend that you use a hot skillet the first time. If you sear it over hot coals there's a very large risk of grease fire, and that would be a waste, "adding" burnt fat flavor to an expensive steak. Instead, give it a good sear in a hot skillet. DO NOT add any oil or butter or similar, the wagyu will release plenty of fat by itself.

[DaveD]

+1

[bbqLuv]

Don't forget write-up and pictures.

[TxF]

Back in 2020 my dad bought what he thought was Wagyu tenderloins, when I got there to cook them they turned out to be Wagyu Rib Eye cap steaks. I usually warm/smoke steaks off to the side of the slow n sear and then sear them on a grill grate flipped upside down. Those are the only steaks that I have ever seen catch on fire on the grill grate, and they might have been the best steaks I’ve ever had.

[texastweeter]

Black iron skillet.

[drobinson]

How about using the Blackstone? Same result as skillet?

[xaugievike]

The above point about increased grease fire potential is real. Dont necessarily let that discourage you from doing it over charcoal...just be aware that it is a thing and monitor accordingly.

Dont forget to enjoy it!

[bmillin]

I am far from an expert in this, but what I have found works for me is to get it up to heat slow, so the internal temp does not shoot right past what you want. Chill it a bit or just let it cool down, YMMV. The idea is to have a few - like 10 - degrees to play with while it sears.

You REALLY do not want to get it to serving temp then try a reverse sear right away. Trust me.