Smoked Wagyu Steak

5 from 3 votes

This incredible smoked wagyu steak recipe is ready in under an hour, cooked to perfection in the smoker and a cast iron skillet.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: smoked ribeye steak, smoked wagyu steak, wagyu ribeye

Servings: steak

Calories: 943kcal

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Preheat the smoker to 225 degrees. Cut off a small portion of the fat from the steak and set aside (about 2 tablespoons worth). Salt both sides of the steak liberally.
16 Ounce A5 Wagyu Ribeye, Coarse Sea Salt
Place the steak on the smoker and insert a meat thermometer. Smoke to an internal temperature of 115 degrees. This took about 30 minutes, but will vary.
As the steak approaches the internal temp goal, preheat a cast iron skillet to high heat. Use the fat you cut off of the steak to grease the pan. As soon as the steak finishes in the smoker, place on the skillet. Sear on both sides for 1-2 minutes.
Let the steak cool for 5-10 minutes and enjoy!

Salting the steak and letting it come up to room temperature before cooking it results in an even more tender and flavorful experience. This process adds on an extra hour. But it is worth the wait.
This same exact cooking method works just as well in an oven. It is called the reverse sear method and is a method used by professionals all over the world. Just heat the oven to the same temperature as you would the smoker and remove once it reaches the internal temperature.
If your steak is smaller or bigger, it doesn’t matter as long as it reaches the internal temperature of 115 degrees.
There are many great things to accompany this steak while you are searing, such as a high quality butter, rosemary, thyme, garlic, and even black truffle oil. Try it in whatever fashion fits your taste!