How to Grill Wagyu Steaks over Charcoal

Hybrid wagyu steaks are traditionally a cross between Black Angus and Japanese Wagyu steers. The result is an incredibly well marbled steak where the that is exceptionally tender. We were lucky that our butcher had them in stock so we picked a paid up to sear over charcoal on our Weber Kettle.
#Wagyu #Charcoal #Kettle
Items we used in this video:
► Kosher Salt - amzn.to/2RFN83S
► Cleaver / Knife - amzn.to/2Y1Lkpk
► Black disposable BBQ gloves - amzn.to/2xoyJPd
► Weber Kettle - amzn.to/2DfMCVw
► Charcoal Chimney - amzn.to/2QIcI6h
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Fuels:
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Accessories:
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► My go to Salt - amzn.to/2poRRbC
► Cast iron skillet - amzn.to/2xctTIg
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[@joshwages4223]

I’m just amazed at how they was able breed a angus steer

[@jerrymcguire3645]

He didn't grow up on a farm, that's for sure! If he did he would not be wearing flip flops lol,

[@andykoeltz7778]

Looks great! Personally I keep wood chunks away from steak but to each their own!

[@anthonycarsella7858]

Scurfy,petting the dog,then putting the steaks on the grill

[@musicbyLen]

Love it! Great comments provided while preparing as well!!

[@BBQandBottles]

Thanks Len 🙏🙏

[@tommymejia8244]

Awesome video...Loved it..Great job..Thanks for sharing and Keep 'em coming...

[@BBQandBottles]

Thanks Tommy. Appreciate it my man 👊👊

[@Buckle02]

I've got Australian Wagyu in my fridge defrosting. Been looking for a video like this

[@BBQandBottles]

Enjoy it Trent. You’re in for a real treat.

[@Buckle02]

@@BBQandBottles any special tips or tricks I should know when grilling?

[@ji.a.1400]

You need to post more often!!!! These are great

[@BBQandBottles]

Thanks guys - right now we really only have the time to reliably put out one video a week. We'd love to do more!

[@Ewen6177]

Love the channel, love the Lab, I love black labs.

[@TheBoomtown4]

All labs matter.

[@TheBoomtown4]

All labs matter.

[@steve2jz664]

Just brought mine.. $70 for one.. insane but WORTH IT!!

[@steviealvaalbany2730]

Was hoping the dog snatched a steak lol

[@decipherlogic]

Here from Guga

[@meat_loves_wasabi]

Gorgeous looking steaks.... Wagyu is my favourite

[@MeatExperts]

Great video 👍👍👍👍 Greatings from Germany 🇩🇪

[@BBQandBottles]

Thank you! Cheers!

[@TreMissionTV]

Man pet his dog then proceeded to touch the steaks with the same hand 😢

[@Little_Bitz]

Hmm you already know who be doing this type of shit. Lol.. We know better

[@NANGSGARAGE]

Gday from Australia 🇦🇺 👍

[@BBQandBottles]

Gday mate

[@yoliyoli6428]

We loved your video!

[@thatmixedracednerd923]

This is honestly amazing. Looks perfectly done. 2 questions though. If using a smaller open top BBQ, how would you do an indirect cook before searing it off?? And what seasonings and flavours would u recommend for wagyu steak apart from kosher salt?? Thanks ahead of time

[@BBQandBottles]

You could follow these same steps or reverse it. Shouldn’t matter. For Wagyu, I wouldn’t use anything other than salt and pepper. You don’t want to hide the flavor of the meat given it’s quality.

[@danielmounie1164]

Do wagyu but completely cast iron pan

[@eduardomagdaleno7741]

great job man!

[@moerahmanyan7151]

Thank you 🙏🏻

[@octavio3839]

looking good. great videos. im about to go cook something. made me hungry

[@LAPLEOPEREZ]

Hold up...what is the name of the rack you used to have an indirect section. My baskets suck.

[@BBQandBottles]

It’s a kick ash basket.

[@jasonallan375]

@@BBQandBottles what brand?

[@PhilJohnston]

Best vegan videos by far!! Keep up the great work y’all!!

[@timmelton856]

Awesome video... at 4:43 how long dose it take to get a temperature (The Steaks) of the 115 deg to 120 deg (F)? Some Channels say 45 to 55 min is that correct here? I guess it would cook faster if it is already Room Temp before putting them on the grill; versus from the Refrigerator. Any ideas/help would be great - thanks.

[@BBQandBottles]

yeah, it didn't take that long here. Maybe 25-30 minutes because these steaks were only an inch thick... maybe even a little less.

[@timmelton856]

@@BBQandBottles Thank you for the Reply. I am a bit newer at this, and everything is helping me become better with BBQ. I made some steaks a few days ago, and didn't quite get the desired pink and even cook; however, it still came out *Great* to eat. I can not wait until I get that more desired result that is on your videos. Oh and btw ... the Salt Brine is awesome - that is another thing that I learned.

[@denis_kleshchev]

I guess you shouldn't believe to any timers. There are a lot of factors that may change timing. Different charcoal, grill model, steak's thickness, even weather - all this things matter. It would be much better approach to get a thermometer and measure inner temp of meat. You can't go wrong with it. Just get a thermometer - it's just 10 bucks at ikea. Or maybe you can find cheaper one. The one with remote sensor is a perfection

[@louissnipe6778]

Thoughts on garlic powder?

[@HauseBBQ]

I've still never had wagyu....I'm jelly

[@brads4475]

You do love your salt!!

[@BBQandBottles]

100%. Feel free to use as much or as little as you prefer though.

[@anthonyv3732]

Nicely done ✅

[@trishash79]

Just curious, did you get the coals RIPPING HOT?! 😂

[@1stSonOfJames]

You defeated the point of the reverse sear by not letting steaks that thin cool off before searing. If you let them cool off and let the coals heat up with the lid off, you’d have no grey in those steaks.

[@nkplaylist1]

The salt crust was overkill. Everything else was good.

[@sirstevenarthur]

Time sensitive!!! About how long should they go on for for the indirect part?? I don’t have a thermometer and I’m looking for a nice rare for the end result!!

[@BBQandBottles]

Probably about 30-45 minutes depending on the thickness of the steaks. If you have a thermometer, just take them off indirect when they hit about 115-120F before then searing them. This assumes you like a medium rare steak (about 130-135F final temp) and you have a steak that's about 1-1.5 inches thick.

[@sirstevenarthur]

BBQ and Bottles thank you!! Picked up some American wagyu today and I’m trying out this method because they are pretty thick!! Awesome video btw!!

[@BBQandBottles]

Awesome Steven. Hope it turned out.

[@sirstevenarthur]

BBQ and Bottles they turned out perfect!!! Nice sear on the outside and really nice pink throughout. We like ours a nice rare so I cut down on the indirect time by about 10 minutes and they were perfect! Best steaks we’ve ever had. Thank you for the advice!!

[@tubbytimmy8287]

Is New York Strip the same as an Entrecote?

[@BBQandBottles]

I just Googled it and Wikipedia would suggest that’s more commonly the ribeye. The Contre-filet would be the NY strip

[@gabrielfurlong4042]

Buenísimo!!!!

[@gregfreeman8441]

What is ripping hot in Fahrenheit?

[@BBQandBottles]

500F+

[@keys2la]

You rubbed a filty dog with your bare hands, and then put the steaks on the grill? is that extra flavoring!!!

[@matte8433]

You need a cat iron grate

[@selinanguyenofficial7343]

Miếng thịt ngon quá ạ

[@Supraterrestrial]

Clarified Butter Only v Avecado Oil + Butter

[@BBQandBottles]

Good idea Mohammad.

[@walterlandaverde1555]

Looks like prime to me...

[@garrisonkelley7053]

This is not only wrong in Texas. It's what's wrong with the world.

[@redditdevilsadvocate.5134]

Seeing you flip those steaks multiple times made me cry

[@TheoSmith249]

120f. Good grief !

[@freddiechocolateguy]

Would’ve been better if you stated how many minutes per side, sometimes there aren’t any thermometers around and one has to just estimate.

[@CravingsWithCarlos]

I’ve always loved this channel. I watch all the time and also have a cooking channel of my own. When you have time, check me out. I’ll be back for your next upload. Be safe and blessed😃🥂🌟🤝

[@chefdad1422]

Get that fat cap.. huge chunk of nastiness. Cut a leaner steak.

[@Ilie1982___]

Like 140👍👍👍👍🤤🤤🤤🤤

[@LegoNerdXd]

👍👍💥

[@ismaelcalvo6641]

The steaks look great and I like dogs but you petted the dog then with your bare hands you placed the steaks on the grill. I hope you washed your hands in between. Next time don't pet the dog then handle food. It's a turn off. Yuck!!!

[@ouou-db9pw]

I was about to say that don't look like no real Japanese Wagyu that's just some knock off American crap

[@DJ535]

mediocre