On the Grill
Whether you want to make Wagyu burgers on a gas grill or charcoal, light the fire and close the lid. Let the grill preheat for about 15 minutes to reach a temperature of 500 degrees Fahrenheit. Set your burger patties directly onto the grate of the grill. Cook for about four minutes.
Wagyu's higher fat content—which gives it all that juiciness, tenderness, and flavor— lends itself to faster cooking times and means the burger is at its best when served medium-rare.
IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers.
Sear the burgers directly over the coals until brown and crispy on the bottom, about four to five minutes. You'll know to flip the patties when you see liquid pooling on the uncooked surface.
While there are a few different ways to prepare wagyu beef steak, most people feel that grilling this particular steak is the way to go because the meat absorbs some of the grill's smoky flavor. ... You can always toss it back on the grill later if you decide you want it a little less rare.
Follow these guidelines for preparing: Season several hours before cooking with salt and pepper. Cook on medium heat and remove from direct heat after 2-3 minutes on each side. Remove from heat and let rest after reaching desired temperature (145 degrees F for medium rare, 160 degrees F for medium)
Medium Heat 14-18 minsPreheat grill. Remove all packaging. Place on grill rack under a medium heat, turn occasionally until thoroughly cooked, the juices run clear and there is no pink meat.
Cook Wagyu slowly at low temperatures after searing the outside to seal in juices. - Use a meat probe thermometer to monitor the internal temperature of the meat. Aim for an internal temperature of 125F (rare), 135F (medium rare) or 140F (which is just shy of medium).
The highest-quality Wagyu beef is best with just a bit of salt and pepper, but feel free to use your favorite steak seasoning. Just be sure not to overwhelm the inherent flavor that Wagyu delivers on its own without sauces, marinades, and seasonings.
Wagyu means “Japanese cow” - “Wa” for cow, “Gyu” for cow – and refers to four specific breeds of Japanese cows: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. ... Kobe beef is Wagyu beef, but only from cows born, raised and slaughtered in the actual city of Kobe, in the Hyōgo prefecture of Japan.
You may be surprised to learn that in Japan, Wagyu beef is often consumed completely raw. In fact, there are a number of dishes which feature raw beef, including but not limited to sushi, thin sliced to show off the beautiful marbling. ... Spices should be kept simple when cooking Wagyu beef.
Authentic Wagyu beef is among the most sought-after and luxurious meats in the world. What makes it so special is its copious marbling, which creates a luxurious, buttery tenderness unlike any steak from cattle raised in America.
What temperature should you eat it? The best way to eat Wagyu steak is rare to medium rare. You do not want to overcook the steak because the fat will melt and you will loose its buttery, rich flavor.
If you're grilling quick-cooking foods such as burgers, thin steaks, chops, fish, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. ... But when you grill thicker steaks, bone-in chicken, or whole roasts you'll want the lid down, especially when you're cooking with indirect heat.
Go in at an angle in the middle of the cut, wait for a second, and then touch the tester to your wrist. If it's cold, the meat is raw. If it's warm—close to your body temperature—then the meat is medium rare. If it's hot, it's well done.
When cooking burgers on a gas grill with the lid open it will take longer for the burgers to cook. You are losing heat when you open the lid, just like when you open your oven door. The temperature will go down. However, leaving the lid open does give a darker sear on the burgers so you may want to give it a try.