Equipment You’ll Need
- Hickory Wood Pellets (for a smoky flavor)
- Louisiana Grills 800 Premier (or similar smoker)
- BBQ Gloves
- Foil Trays
Ingredients
- 2 Wagyu Rib Cap Steaks
- ¼ cup Butcher BBQ Steak House Flavour Grilling Oil
- ¼ cup Yonedas White Seasoning
- ¼ cup Yonedas Gold Seasoning
Instructions
1. Preparation
- Preheat the smoker to 500°F.
- Lather the rib cap steaks with Butcher BBQ Steak House Flavour Grilling Oil. This will help the seasoning adhere to the beef.
- Dust the steaks lightly with Yonedas White Seasoning, followed by a layer of Yonedas Gold Seasoning. These seasonings will enhance the rich, fatty flavors of the Wagyu beef.
- Let the steaks sit on the counter for 20 minutes to allow the seasonings to absorb.
2. Cooking Using the “Just Keep Flipping” Method
- Place the steaks on the smoker and start flipping them every 60 seconds for around 8 minutes. Continue until you reach an internal temperature of 125°F.
- This technique promotes a crispy surface on the steak by constantly exposing it to direct heat.
3. Resting
- Once the steaks reach an internal temperature of 125°F, remove them from the smoker.
- Let the steaks rest for 10 minutes. The carryover heat will bring the steak’s temperature up by about 5°F, resulting in a perfect medium-rare steak.
Quick Recap:
- Preheat smoker to 500°F.
- Season steaks with grilling oil, Yonedas White, and Yonedas Gold.
- Let the steaks rest for 20 minutes at room temperature.
- Place steaks on the smoker, flipping every 60 seconds for about 8 minutes or until 125°F internal temperature is reached.
- Let steaks rest for 10 minutes before serving.
Helpful Tips and Notes
Would I treat a regular rib cap steak the same as Wagyu?
Yes! This method works well with regular rib cap steaks. While Wagyu provides unique richness due to its high fat content, cuts like Prime, Choice, AAA, Sterling Silver, and others can also be delicious with this method. You can apply this technique to Ribeye, New York Strip, Sirloin, Bavette, or Tri-tip as well.
What other items work as a binder?
- Duck fat and Wagyu beef tallow are excellent substitutes for Butcher BBQ Grilling Oil. You can also use canola oil or other neutral oils. Be cautious with oils like olive oil, as they can burn at higher grilling temperatures.
What if I am Gluten-Free?
This recipe is naturally gluten-free.
How to Tell if Your Steak is Done
Here are some general guidelines for internal temperature to gauge your steak’s doneness:
- Rare (125°F): Center is warm, bright red.
- Medium Rare (130°F): Center is red with pink edges.
- Medium (135°F): Pink throughout.
- Medium Well (145°F): Some pink in the middle.
- Well Done: Avoid, or try brisket instead if you prefer longer cooking.