Charcoal-Grilled Wagyu Strip Loin

* **Prep time:** 30 mins (includes bringing to room temp)

* **Cook time:** 15-20 mins

* **Serves:** 2

### Ingredients

* 2 Wagyu strip loin steaks (1.5 inches thick)

* 1 tbsp kosher salt (use coarse salt, not fine)

* 1 tsp freshly cracked black pepper

* *Optional:* 1 tbsp neutral oil (if the steaks are very lean)

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### Instructions

#### 1. Prep and Season

1. **Bring to Temp:** Remove the steaks from the refrigerator **45-60 minutes before grilling**. Do not skip this; cooking cold Wagyu results in a charred outside and a raw, cold inside.

2. **Dry:** Pat the steaks completely dry with paper towels.

3. **Season:** Season generously with kosher salt and pepper on all sides.

#### 2. Set Up the Charcoal Grill (Two-Zone Method)

1. Light your charcoal and let it burn until covered in white ash.

2. **Direct Zone:** Pile the coals on one side of the grill for intense, direct heat.

3. **Indirect Zone:** Leave the other side empty to create a cooler zone.

4. Clean and oil the grill grates.

#### 3. The Sear (Direct Heat)

1. Place the steaks directly over the hot coals.

2. Sear for **90 seconds to 2 minutes per side**.

3. **Watch for Flare-ups:** If the fat renders too fast and causes a large flame, move the steak to the indirect zone temporarily until the flame subsides, then move it back.

#### 4. The Finish (Indirect Heat)

1. Move the steaks to the cool side (indirect zone) of the grill.

2. Close the grill lid.

3. Cook until the internal temperature reaches your target, using an **instant-read thermometer**.

* **Rare:** 120°F (49°C)

* **Medium-Rare:** 130°F (54°C) — *Highly recommended for Wagyu.*

* **Medium:** 135°F (57°C)

#### 5. Rest and Serve

1. Remove the steaks from the grill and place them on a warm plate.

2. **Rest:** Tent loosely with aluminum foil and let them rest for **5-10 minutes**. This allows the juices to redistribute.

3. **Slice:** Slice against the grain and serve immediately.

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