Recipe For Grilled Canadian Wagyu Ribeye Steaks
It has been my immense pleasure to receive some of the highest quality beef in Canada from Chop House Steaks. Today, we are talking about Canadian Wagyu Beef Ribeye Steaks and how to prepare them for dinner. As you know, marbling in meat means better flavor. The highest quality of meat will have the most marbling. These steaks are so beautifully marbled, when they're finished on the grill, they melt like butter in your mouth. The flavor is rich and buttery. While they are pricier to purchase, you are getting what you pay for - an incredible dining experience, one like no other. Enjoy this recipe for Grilled Canadian Wagyu Ribeye Steaks.
Recipe For Grilled Canadian Wagyu Ribeye Steaks
PrintIngredients
Method
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2x 12.oz
Brant Lake Canadian Wagyu Ribeye Steaks
Kosher Salt
Freshly Ground Black Pepper
PRO TIP: As all Chop House Steaks come double vacuum wrapped and frozen solid, it is best practice to allow your steaks to thaw in the refrigerator for up to 2 days before cooking.
- Move the cooking grid into the raised position and preheat your Infrared SIZZLE ZONE™ on high for 5 to 10 minutes. Turn on one or two of the main burners of your grill to medium heat, preheating your barbecue to about 350°F.
- Generously season the steaks with kosher salt and pepper while waiting for the SIZZLE ZONE™ to preheat.
- Once heated place the Wagyu Ribeyes onto the SIZZLE ZONE™ and sear for one minute before rotating the steaks 45° and continuing to sear for another minute. Flip the steaks and repeat for another two minutes. Don't forget to sear the edges too.
- Once both sides have beautiful sear marks, move them to the main grill cook using indirect heat until an internal temperature of 125°F-or so is reached. Remove the Ribeyes to a cutting board and rest for about 5 minutes before serving. This resting will finish cooking the Wagyu Ribeyes to perfection.
PRO TIP: Removing the steaks a few degrees shy of the perfect finished temperature will ensure that temperature is reached due to carryover cooking - it's still hot inside. It finishes reaching that temperature as it rests, while the juices are equalizing.
PRO TIP: For best results, never cook a steak past medium - here are nine reasons why.
Splurging on an expensive steak is one thing but spending on quality is another. As you know from grilling on a Napoleon, quality can make a big difference, and with the Brant Lake Canadian Wagyu Ribeye Steaks from Chop House Steaks, you can definitely taste the difference. Have you ever had a steak like this? Tell us about your experiences with the most delicious thing you have ever grilled. Share your stories, recipes, and experiences on our social pages like Facebook and Instagram using the hashtags #NapoleonEats and #AmazingSteak.
Season generously with salt and pepper
Sear for 2 min. per side
Finish on the grill using indirect heat
Slice against the grain after resting for at least 5 min.
Serve with your favorite BBQ sides
Great pairings include a baked potato, roasted veggies, and a good scotch
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Season generously with salt and pepper
Sear for 2 min. per side
Finish on the grill using indirect heat
Slice against the grain after resting for at least 5 min.
Serve with your favorite BBQ sides
Great pairings include a baked potato, roasted veggies, and a good scotch