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I got these Wagyu Denver Steaks from my good buddy Kevin Green at the Butcher Shoppe down in Pensacola FL. You just can’t go wrong with serving steak. They go with everything, on everything, and are a tasty, filling way to eat. I’m keeping it simple with this recipe today.
I’m splurging a little bit today with these Wagyu Denver Steaks. These are going to be tender, juicy, and just about one of the best meals I’ve had in awhile. Follow along with me to see how I cook ‘em!
Wagyu is a Japanese beef cattle breed known for having more Omega-3 and Omega-6 fatty acids than other beef. This helps it have a great texture and maintain most of its flavor during the cooking process.
I used my Traeger Ranger Grill heated up to 200 degrees F.
Here’s the play-by-play for how I seasoned and cooked these steaks. I shot a video during the process if you want to watch me do it.
I set my Traeger Ranger to about 200 degrees F.
I unpackaged the meat, laid it on a pan, and dried it off with a paper towel. There was a piece of fat that I trimmed off, but I didn’t have to trim much at all. The steaks were super-clean.
I drizzled some oil onto both steaks and rubbed it in with my fingers, making sure to coat all the sides. I like using olive oil as a binder.
Starting on top, I put several shakes of my Garlic Jalapeno Rub all over the steak. Even though “jalapeno” is in the name, my rub isn’t too spicy, so don’t worry about getting too much heat. Once I had both steaks coated, I sprinkled on some salt and cracked black pepper.
Meat cooks more evenly if it goes on the grill at room temperature. After seasoning, I let my steaks sit for a few minutes to bring the temp up.
I laid my Wagyu Denver Steaks directly on the grill and cooked them until they had an internal temperature of 110 degrees F, which took about an hour and a half.
I removed the steaks to let them rest and cranked the grill up to 450 degrees F.
The grill grates were really hot when I put the steaks back on them to sear them off. They sizzled nicely when I laid them down. After 2 minutes, I turned them and then repeated the process another time. Then I spinned them so they could get some hash marks on the other side. Both sides got a total of 4 minutes of cook time. They smell amazing! Not going to lie, my mouth is already watering.
Remove the steaks and let them rest for a few minutes.
Slicing right down the middle, I cut the steak up into thin slices, maybe half an inch thick.
I knew it was going to be a knock out…and I was right. It was perfectly cooked and juicy when I cut into it. The flavor was unbelievable. Damn! This steak has a nice crust of spice and is tender as all get it. Absolutely delicious.
One steak per person is the typical serving. Roasted asparagus, a baked potato, or homemade macaroni and cheese would be good to round out the meal. You could also serve this as an appetizer by slicing it up and adding a dipping sauce.
Wrap it in aluminum foil and put it in a ziplock back or place it in an airtight bowl and store it in the refrigerator for 2-3 days.
GrillGrate Set for Traeger Ranger
