??? About cooking Wagu beef

Many ways to do it. I don’t usually smoke it as I like to keep it simple with high end cuts like those. You can either sear it for 2 mins on each side then move to indirect heat and cook until med-rare (125) or reverse sear it where you start over indirect heat until it hits 115 and then sear over direct heat for a few mins on each side until it hits 125.

While I have never cooked Wagyu steaks before, I have cooked a lot of prime steaks and do not see an appreciable difference in cooking time. My method is two minutes per side over the fully lit coals in the 26" Weber. After the second flip, I start probing for temp with the trusty red Thermapen, searching for the desired doneness that each person desires. Wife prefers rare, both of our son's and I prefer rare to medium rare, DIL and MIL well done:shock:. My wife doesn't like the results of a reverse sear, as she prefers the greater maillard reaction, so I do not practice that method anymore. Used to have a lot of success reverse searing using either the Vortex or Slow-N-Sear. But wife could tell the difference and requested that I go back to the conventional method.



Based on my experience, with properly prepared coals, undivided attention and armed with a Thermapen, it is really hard to mess up steaks.


Good luck with you celebration.


Robert

For a nice appetizer take some of the steak, slice thin, and blast quickly. Little salt and you’re good to go! Gets people excited for the main event.

A ambitious menu!
Good luck.
Ed

SRF is American wagyu, and it cooks the same as prime. I season a little more than normal, smoke at 250°F until 125°F IT, then sear off (don't forget to sear the edges). I've recently started doing sous vide with final sear over lump on a M-Grills C4-SCA.

Lightly season S&P or maybe SPOGOS. I like ground porcini mushroom. What ever your choice of seasoning, go light so the flavor of the meat comes through.

I prefer hot and fast direct over all white coals with maybe a wood chunk. Don't fear the flame but don't walk away. If it is a thin cut, it will cook fast.

Sear once on each size checking internal temp for your liking. I prefer a nice crust and rare center but cook to just before your liking and rest under a foil tent for 5 minutes. You can add butter during the rest if you like and it will kick it up a notch.

Good luck

I like J's idea for a sampler!