Wagyu~X

Cooking

Reverse Sear a Wagyu Steak

Low oven, then a hard sear in beef tallow. How we cook a Wagyu strip, ribeye, or filet to medium-rare.

Why reverse sear

Wagyu fat renders at a low temperature, and the steak cooks faster than conventional beef. A hot grill from raw is easy to overshoot. Reverse sear cooks the center gently, then browns the outside at the end.

Salt and pepper are enough. The fat is the flavor. A spoon of beef tallow in the pan is the right fat for the sear.

The temperatures we cook to

We serve steaks medium-rare, 130–135°F in the center after the rest. Pull the steak from the oven around 115–120°F, sear, then rest at least 5 minutes. Carryover and the sear close the gap.

USDA’s minimum for whole cuts of beef, including steaks and roasts, is 145°F with a 3-minute rest. If that is the number you want, pull the steak from the oven closer to 130–135°F before the sear. Use a thermometer. The clock is only a guess.

The method

  1. Step 1

    Thaw and dry the steak

    Thaw it in the refrigerator, not on the counter. Pat it dry. Salt it, and pepper it if you want. Leave it uncovered in the fridge for a few hours if you have the time.

  2. Step 2

    Cook it low

    Heat the oven to 250°F. Set the steak on a rack. Cook until the center reads about 115–120°F for a medium-rare finish, or about 130–135°F if you are heading for the USDA 145°F whole-cut minimum. A 14-ounce strip often takes 30–45 minutes. Thicker steaks take longer.

  3. Step 3

    Sear in tallow

    Heat a cast-iron pan until it is smoking. Add a spoon of beef tallow. Sear about 45–60 seconds a side, including the edges, until the crust is brown and the center reaches your target.

  4. Step 4

    Rest, then slice

    Rest the steak at least 5 minutes. Slice against the grain when you slice at all. A strip or ribeye can go to the table whole.

Questions

What oven temperature is the reverse sear?

250°F. Low enough for the fat to render, hot enough that a steak does not sit for hours.

What internal temperature is medium-rare Wagyu?

130–135°F after the rest. That is how we cook steaks. USDA’s published minimum for whole-muscle beef is 145°F with a 3-minute rest.

Can I reverse sear on a grill?

Yes. Hold the steak on the cool side until it hits the pull temperature, then move it over a hot fire for the sear. Keep the lid open on the sear so you can see the crust.

The cuts

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