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.
Wagyu Denver Steaks on the Traeger Ranger | Heath Riles BBQ
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!
What’s the Deal with Wagyu Beef?
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.
The Ingredients
Wagyu Denver Steaks. These are thick cuts of meat and the marbling is great.
Olive oil. Add some taste, keep the steak moist during grilling, and give the seasoning something to cling to with a coating of olive oil.
Heath Riles BBQ Garlic Jalapeño Rub. I’ve won some money with this rub and it continues to be one of my favorite go-tos for all kinds of recipes.
Salt and cracked black pepper. Bring out the flavor of the steak with sprinkles of salt and pepper.
The Equipment Setup
I used my Traeger Ranger Grill heated up to 200 degrees F.
The Process for Making Wagyu Denver Steaks
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.
- Heat the grill. I set my Traeger Ranger to about 200 degrees F.
- Get the steaks ready. 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.
- Coat with olive oil. 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.
- Season the steaks. Starting on top, I put several shakes of my Garlic Jalapeño 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.
- Let them get to room temperature. 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.
- Put the steaks on the grill. I laid my Wagyu Denver Steaks directly on the grill and cooked them until they had an internal temperature of 110°F, which took about an hour and a half.
- Pull them off. I removed the steaks to let them rest and cranked the grill up to 450°F.
- Sear them off. 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.
- Take them off the grill. Remove the steaks and let them rest for a few minutes.
- Cut and taste. Slicing right down the middle, I cut the steak up into thin slices, maybe half an inch thick.
The Results
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.
Serving Suggestions for Wagyu Denver Steaks
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.
Storing Leftovers
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.
Equipment and Tools
Traeger Ranger, GrillGrate Set for Traeger Ranger, Thermapen ONE, Olive Oil Dispenser Bottle, Bamboo Salt & Pepper Cellars , Metal pan, Tongs, Sharp knife
