How to Cook Wagyu Tri-Tip Steak

The properties of Wagyu steak are well known, with many saying it is the best in the world. The beef comes from four different breeds of Japanese cow that are reared in very specific ways, using grass and other feeds to ensure the cows have a higher body-fat percentage than other cow breeds. The high fat content of wagyu beef gives it its unmistakable fat marbling throughout, making it very tender and full of flavour.

The wagyu tri-tip is a cut that has become increasingly popular in recent years. Wagyu steaks and fillets are hugely popular in restaurants, but the wagyu tri-tip is becoming a favourite for home cooks as it is a versatile cut that is cheaper but still packed full of flavour.

What is Wagyu Tri-Tip?

Wagyu tri-tip is a very thick beef cut from below the sirloin. It is a large piece of meat and can be cooked in many different ways. The meat is well marbled and soft. The wagyu tri-tip is an underrated cut that many people don’t know about and is, therefore, more affordable than other premium wagyu cuts that typically go to specialist restaurants.

How to Cook Wagyu Tri-Tip?

The beef sirloin tri-tip and the wagyu tri-tip are extremely versatile pieces of meat that work especially well over open flames, on the barbecue or under the grill. It can be slow-cooked or flash-cooked depending on your taste. Wagyu tri-tip sous vide cooking is a great way to cook the beef for a melt-in-the-mouth tenderness and delicious wagyu beef steak full of flavour. It can be broiled, barbecued, grilled, seared, cubed for a kebab or cooked with a wagyu tri-tip marinade.

What is a Good Wagyu Tri-Tip Recipe?

Wagyu trip tip beef will work well with almost any beef steak recipe, but because of the quality of the meat and the special flavour, it is hard to beat a straightforward grill. The California town of Santa Maria is famous for its tri-tip barbecue method, which yields a beautifully charred exterior and an internal temperature of 130°F, ensuring the inside is juicy and delicious. 15 minutes on high heat is enough for a tip roast that is medium rare and optimum for flavour. Wagyu tri-tip can, of course, be cooked well done, or medium-well-done, but purists might complain about the lack of blood.

A wagyu tri-tip really needs nothing more than salt and pepper, but barbecue enthusiasts may want to make a rub for the beef before grilling.

Santa Maria Wagyu Trip Tip Recipe

Ingredients for wagyu tri-tip rub

Combine in a bowl: 

• Garlic powder
• Onion powder
• Smoked paprika
• Brown sugar
• Cayenne pepper
• Rosemary
• Sage
• Oregano

A wagyu tri-tip marinade can be made by adding something acidic such as white wine and a drop of balsamic vinegar to the dry ingredients and mixing. Submerge the steaks in the marinade for about half an hour before cooking, but not more as you don’t want to overpower the flavour of the wagyu trip tip.

Method

If your steak is frozen, remove from freezer and allow to thaw. If it is not frozen, bring to room temperature. Massage the rub into both sides of your wagyu tri-tip steak, cover and leave for about an hour.

Sear your wagyu tri-tip steaks on the barbecue for 3 to 4 minutes on each side until a nice even charring forms on the outside.

How Long Does it Take to Cook a Wagyu Tri-Tip?

Remove from the direct heat and place on the upper rack, or on the side grill, away from the flames. Cover if necessary. Let the steaks cook until the internal temperature reaches 130°F, check with a meat probe or thermometer.

Remove the steaks from the barbecue and allow to rest for the same amount of time that they were cooking for, 15- 20 minutes. Enjoy.