Follow these steak tips & tricks and you should never have a problem.
Click here to watch more steak tips on how to cook Wagyu beef.
Estimated cooking times below include the initial searing time. Be sure to deduct the searing time from the total estimated cooking time to determine how long the steaks should be grilled, pan-seared, or pan-roasted.
- Give fillet mignon one minute less to cook than other steaks.
- DO NOT OVERCOOK.
- For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time.
Cooking Times: Indirect Heat
Steaks, burgers, and chops that are 2.5cm or more in thickness are best cooked using a two-stage cooking method. Sear first over direct heat, then finish over indirect heat. Be sure to deduct the searing time from the total estimated cooking time to determine the finishing time.
|Thickness||2.5cm||3cm||3.5cm||For each additional .5cm|
|Rare (50-55’c)||8 min.||10 min.||12 min.||Add 1 min.|
|Medium Rare (55-60’c)||10 min.||12 min.||14 min.||Add 1 min.|
|Medium (60-65’c)||13 min.||15 min.||17 min.||Add 1 min.|
|Medium Well (65-70’c)||18 min.||20 min.||22 min.||Add 1 min.|
Cooking Times: Direct Heat
Steaks, burgers, and chops that are 2cm or less in thickness can be cooked in one stage over direct heat.
|Desired Doneness||Approximate Cooking Time|
|Rare (50-55’c)||2 minutes each side|
|Medium Rare (55-60’c)||3 minutes each side|
|Medium (60-65’c)||4 minutes each side|
|Medium Well (65-70’c)||5 minutes each side|