Well-marbled Wagyu chuck steak is seasoned with salt and pepper, grilled, and then covered in a mix of Parmesan, pork panko, butter, and garlic. The Wagyu steak is broiled, making the cheese a golden-brown, and then finished on the grill. Try this delicious recipe on your next steak night! —Double8Cattle
Double 8 Cattle Company Fullblood Wagyu Chuck Steak
Kosher Salt (to season)
Freshly Ground Black Pepper (to season)
Pork Panko (substitute: regular panko breadcrumbs)
Garlic Cloves (minced)
Instant Read Thermometer,
Take the Fullblood Wagyu chuck steak of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU CHUCK STEAK
Preheat your grill to its highest setting (high).
Take the Fullblood Wagyu chuck steak out of the packaging, and pat it dry with a paper towel.
Season the Wagyu steak with kosher salt and freshly ground black pepper.
Set the seasoned steak aside until you’re ready to grill.
In a mixing bowl, combine the grated Parmesan, pork panko, softened butter, and minced garlic. Stir until combined, and set it aside.
Once the grill is preheated, place the Wagyu chuck steak on the grill.
Grill for 3 minutes on one side. Then, flip the steak over, and grill for another 3 minutes.
Next, remove the Wagyu steak from the grill, and reduce the grill heat to low.
Preheat the broiler.
Place the Wagyu steak on a baking dish.
Generously coat the top of the steak with the Parmesan and panko mixture.
Once the mixture has been applied and the top of the steak is fully covered, place the baking sheet (with the steak) in the broiler.
Broil the Wagyu steak for 2-3 minutes or until the cheese has melted and begins to turn golden-brown.
Lastly, transfer the broiled Wagyu steak back to the grill (heat set to low).
Cook for about 20-30 minutes on the grill.
Once the Wagyu steak’s internal temperature reaches 127-130°F, remove the steak from the grill.
Allow the Parmesan-crusted Wagyu steak to rest for 10-15 minutes.
Slice the Wagyu steak, and serve it with the sides of your choice.
See what other Food52ers are saying.