Name: How to cook a Wagyu or Kobe Steak without over doing it
Prep time: 5 min
Cook time: 60 min
Ingredients: 4 each Good Quality Ribeye or New York Striploin Steaks minimum 1 inch thick; 1 can Cornhusker Kitchen Duck Fat Spray; ¼ cup Big Poppa Smokers Double Secret Steak Rub; ¼ cup Boar's Night Out White Lightning; 2 tbsp Big Poppa Smoker’s Happy Endings Finishing Rub; 2 tbsp Melted Butter

Wagyu and Kobe steaks are known for their rich marbling, intense beefy flavor, and melt-in-your-mouth texture—but cooking them wrong can be an expensive mistake. This method walks you through how to get it right every single time, with bold flavor and zero stress.

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How to Make Wagyu or Kobe Steak Without Overdoing It

Preparation

Remove the steaks from the fridge and unwrap any packaging. If they’re wet, pat them dry with paper towel. Spray both sides with duck fat spray, then season generously with Boar’s Night Out White Lightning and Big Poppa Smokers Double Secret Steak Rub. Let the steaks sit at room temp for at least 30 minutes to allow the seasoning to set and the internal temperature to rise slightly.

Getting Your Steak Up to Temperature

Preheat your smoker to 350°F. Insert an internal probe thermometer into the center of each steak and smoke until you hit your desired doneness:

Rare: Pull at 110°F
Medium Rare: Pull at 120°F
Medium: Pull at 130°F
Remember, steaks will continue to cook a few degrees during the rest period, especially if they’re over ¾ inch thick.

Resting

Once you pull the steaks from the smoker, let them rest uncovered on a board or wire rack for at least 20–30 minutes. This allows the juices to redistribute and ensures the steak stops cooking before the final sear.

Searing Your Steak

Crank your grill to high or open up the searing station if you have one. Brush the top of each steak with melted butter and place butter-side down on the hot grates. Press down gently for better grill contact. Brush the top again, and sear for 60 seconds. Flip, brush, and sear again for another 60 seconds. Rotate 90 degrees for crosshatch marks, brush with butter, and sear for 30 seconds. Flip again, rotate, brush and sear one last time. The full sear should take about 3 minutes.

Serving

Slice immediately after searing—no need to rest again. Sprinkle with Happy Ending’s Finishing Rub and serve hot for best flavor and presentation.

Best Beer To Pair With Wagyu or Kobe Steak

Imperial Stout

Rich, roasted malts complement the fatty marbling and bring out deep umami notes.

Belgian Dubbel

Its dark fruit and caramel tones balance the intense beefiness.

American Pale Ale

The bitterness and carbonation help cut through the richness of the wagyu fat.