chef Chris Coombs Spice and Herb Crusted Grilled Wagyu Steak
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Wagyu
- Serves 4
Wagyu beef is known for its tender marbling, so it needs only a zesty spice crust to enhance the natural beef flavor.
Ingredients
Portion size: 8- to 10-oz. steak
- 2 tablespoons cracked black pepper
- 2 tablespoons coarse ground coriander
- 1 tablespoon sweet spanish paprika
- 1 tablespoon whole Fennel seeds
- 1 teaspoon garlic powder
- 1 teaspoon whole Allspice
- 1 teaspoon whole cumin seeds
- 2 tablespoons dried thyme leaves
- Four 8- to 10-oz. Australian wagyu strip steaks, 1/2-inch thick lengthwise cut
- Kosher salt to taste
Method
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Preheat a grill to high heat.
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Toast all the spices in a sauté pan on medium heat for 1 minute, stirring constantly.
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Grind the spices in a coffee grinder or with a mortar and pestle.
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Season the steaks with a generous amount of salt and the spice blend. Leave the steaks at room temperature for 30 minutes to allow the spice to penetrate the beef.
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Sear the steaks on the grill for 1 minute, then turn them a quarter turn every minute for 4 minutes to avoid burning the spice rub and to give a nice, even sear.
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After 4 minutes, flip the steaks over and repeat the same process on the other side (8 rotations in total).
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Cook until they reach a perfect Wagyu medium to medium-rare, approximately 130°F on a meat thermometer.
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Allow the steaks to rest for 5 minutes, then serve immediately.
