Perfect slow grilled wagyu ribeye or sirloin steak recipe

We recently visited a restaurant in Singapore called Burnt Ends and had an amazing wagyu steak. The method they used was completely new on me and it turns out the most amazing steak.

The premise is to grill the meat (they do it over coal) in increments, instead of in one stretch, resting it regularly, so that the middle of the meat takes longer to reach the target temperature (55c). 

Because the heat ‘sinks in’ more slowly, it means that the outer part of the meat doesn’t reach as high a temperature and so doesn’t over-cook. The net result – a consistent pink through more of the meat. 

I’ve been using this method recently (using a cast iron griddle) on various wagyu cuts of beef and it works amazingly well. Key to making it work is a meat thermometer, a good griddle and a lot of patience. 

I’ve done this with really thick slices of sirloin and ribeye wagyu and cut them into a cuboidal shape rather than slices:   

I cook them for about a minute on each long side, resting them on a plate for at least a minute in between each turn. (Leave a stopwatch running on the side for a rough guide. You’ll do other bits and bobs inbetween, so won’t end up tracking precisely.)

Each side ends up getting around 3-5 minutes in total and the process takes at least twenty minutes. 

You need a meat thermometer so you can quickly gauge the progress and make sure you hit the right temperature. After a few turns, start measuring the temperature regularly in various places during the rests. 

You have to bear in mind that once you take the meat off and test the temperature the residual heat is still spreading through the meat. This means when you test in multiple places and the lowest reading is 55c, you should stop cooking. 

Another thing to consider is that the ambient temperature of your kitchen will likely affect the process. If the air temperature is colder, the meat will cool faster while resting. I’ve been doing this in a hot kitchen in a hot, humid country. So let the kitchen get hot and keep the resting plate on an unlit part of your hob, near the griddle. 

I also find that draining the griddle onto the resting plate means the meat is in contact with much more hot fat for longer, adding to the flavour and moistness. 

Always rest the meat for at least 10-15 mins before serving and slicing. The meat will release juices while resting, so just rest it on the same plate before moving it to your presentation chopping board (if applicable.)

And don’t forget a good bottle of red. If you’re going to slave in a hot kitchen for this, get something nice! 



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