{"id":5393,"date":"2018-04-21T06:04:32","date_gmt":"2018-04-21T06:04:32","guid":{"rendered":"https:\/\/premiermeatcompany.com\/new?p=5393"},"modified":"2018-04-21T06:05:11","modified_gmt":"2018-04-21T06:05:11","slug":"the-secret-to-perfectly-grilled-wagyu-beef-steaks","status":"publish","type":"post","link":"https:\/\/premiermeatcompany.com\/new\/the-secret-to-perfectly-grilled-wagyu-beef-steaks\/","title":{"rendered":"The Secret to Perfectly Grilled Wagyu Beef Steaks"},"content":{"rendered":"

When you place an online meat order that includes wagyu beef steak, you\u2019re ordering what many industry experts consider the best cut of beef. Wagyu Filet steaks are cut from the tenderloin, the part of the back that\u2019s located just past the rib cage. Because this area doesn\u2019t bear any weight or contain much connective tissue, the meat is more tender and flavorful than other cuts. It\u2019s not unusual for individuals who don\u2019t usually like the taste of beef to enjoy wagyu beef steak and porterhouse steaks since the tenderloin cuts have a milder flavor.<\/p>\n

While there are a few different ways to prepare wagyu beef steak, most people feel that grilling this particular steak is the way to go because the meat absorbs some of the grill\u2019s smoky flavor.<\/p>\n

The most important thing to keep in mind when grilling filet steaks is you want to avoid overcooking them. In this case, you should try to undercook the meat. You can always toss it back on the grill later if you decide you want it a little less rare.<\/p>\n

How to Grill your Wagyu Beef Steak<\/h3>\n

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Prep your gas grill. Before placing the filet mignon steaks on it, the grill should reach 500 degrees which ensures that the outer edge of the meat gets nice and crusty while the interior is packed full of delicious juices. Most grills generally reach the desired temperature after about 15 minutes of pre-heating.<\/p>\n

While you\u2019re waiting for the grill to warm up, wipe your wagyu beef steaks with a paper towel. This removes excess moisture that hinders the hinders the Maillard reaction, decreasing the meat\u2019s ability to brown in a short period of time. Once you\u2019ve dried the meat, add a salt and oil rub.<\/p>\n

Place the steaks diagonally on your grill slats and close your grill\u2019s lid. You\u2019ll want to leave them alone in the closed grill for about three minutes before you turn them over. Once rotated, let the steaks cook in a closed grill for another three minutes. If you like you filet mignon steak rare, with a cool pink center, now is the time to remove it from the grill, but if you want cooked just a bit longer, close the grill again. Chefs claim that for every 3 minutes on a closed grill, filet\u2019s warm another 10-15 degrees. The same chefs also recommend letting the steaks rest for approximately five minutes before serving them to your guests.<\/p>\n","protected":false},"excerpt":{"rendered":"

When you place an online meat order that includes wagyu beef steak, you\u2019re ordering what many industry experts consider the best cut of beef. Wagyu Filet steaks are cut from the tenderloin, the part of the back that\u2019s located just past the rib cage. Because this area doesn\u2019t bear any weight or contain much connective […]\n","protected":false},"author":2,"featured_media":5390,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false},"categories":[5,48,1238,1240,1349,1350],"tags":[1355,1356,1360,1361,1369,1364,1366,1362,1363,1368,1352,1374,1365,1370,1371,1351,1372,1354,1358,1367,1357,1353,1373,1359],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts\/5393"}],"collection":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/comments?post=5393"}],"version-history":[{"count":3,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts\/5393\/revisions"}],"predecessor-version":[{"id":5398,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts\/5393\/revisions\/5398"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/media\/5390"}],"wp:attachment":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/media?parent=5393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/categories?post=5393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/tags?post=5393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}