From backyard BBQs to kitchen Konros, grill your Wagyu your way! There’s no wrong way to grill a great steak! Whether you’re cooking under open skies or right in your kitchen, the method you choose can shape the flavor, texture, and experience of every bite. Here’s how we break it down:
The Classic Charcoal Grill
Smokey, primal, and endlessly satisfying. Charcoal grilling gives you that fire-kissed crust and rich aroma that steak lovers crave. Perfect for weekend cookouts or celebrations. (I caught this typo in the email and have changed it)
Smokey, primal, and endlessly satisfying. Charcoal grilling gives you that fire-kissed crust and rich aroma that steak lovers crave. Perfect for weekend cookouts or celebrations. (I caught this typo in the email and have changed it)
Gas Grills
Reliable, fast, and easy to control. If you're feeding a crowd or cooking on the fly, a gas grill delivers steady heat and consistent results with minimal cleanup.
Reliable, fast, and easy to control. If you're feeding a crowd or cooking on the fly, a gas grill delivers steady heat and consistent results with minimal cleanup.
Cast Iron Indoors
No outdoor space? No problem! A cast iron skillet on the stove or under the broiler delivers a wicked sear and locks in all that Wagyu richness. Pro tip: finish with butter and fresh herbs for a true steakhouse vibe at home.
No outdoor space? No problem! A cast iron skillet on the stove or under the broiler delivers a wicked sear and locks in all that Wagyu richness. Pro tip: finish with butter and fresh herbs for a true steakhouse vibe at home.
The Konro Grill
A secret weapon for serious steak lovers. The Japanese Konro is compact, stylish, and ideal for indoor or outdoor grilling with Thai-style or binchotan charcoal. The intense, focused heat caramelizes the outside while keeping the center incredibly tender. It’s a precise, elegant way to elevate your Wagyu experience from the comfort of your kitchen.
Reverse Sear
Start low, finish hot. This method involves gently cooking your steak in the oven or on low indirect heat until it’s nearly done, then searing it in a blazing hot pan or grill for that signature crust. It gives you maximum control over doneness and is especially great for thick cuts like Tomahawks and Ribeyes.
A secret weapon for serious steak lovers. The Japanese Konro is compact, stylish, and ideal for indoor or outdoor grilling with Thai-style or binchotan charcoal. The intense, focused heat caramelizes the outside while keeping the center incredibly tender. It’s a precise, elegant way to elevate your Wagyu experience from the comfort of your kitchen.
Reverse Sear
Start low, finish hot. This method involves gently cooking your steak in the oven or on low indirect heat until it’s nearly done, then searing it in a blazing hot pan or grill for that signature crust. It gives you maximum control over doneness and is especially great for thick cuts like Tomahawks and Ribeyes.
Sous Vide
Precision cooking at its finest. Vacuum-seal your steak, cook it in a water bath to your ideal temp, then give it a hot, fast sear at the end. It’s foolproof, ultra-consistent, and ideal for anyone who wants edge-to-edge perfection.
Smokers
Low and slow for unbeatable depth of flavor. Smoking steak infuses it with rich, woodsy character and a melt-in-your-mouth tenderness. Whether you prefer mesquite, hickory, or oak, a smoker lets you add another layer of complexity to your Wagyu. This method rewards patience, and your taste buds will thank you.
No matter your method, Lone Mountain Wagyu is your canvas. Ribeyes, Filets, Tomahawks... when the beef is this good, the only question is how you’ll bring it to life.
Ready to fire it up?
Shop our steak sets and fuel your next masterpiece.
Precision cooking at its finest. Vacuum-seal your steak, cook it in a water bath to your ideal temp, then give it a hot, fast sear at the end. It’s foolproof, ultra-consistent, and ideal for anyone who wants edge-to-edge perfection.
Smokers
Low and slow for unbeatable depth of flavor. Smoking steak infuses it with rich, woodsy character and a melt-in-your-mouth tenderness. Whether you prefer mesquite, hickory, or oak, a smoker lets you add another layer of complexity to your Wagyu. This method rewards patience, and your taste buds will thank you.
No matter your method, Lone Mountain Wagyu is your canvas. Ribeyes, Filets, Tomahawks... when the beef is this good, the only question is how you’ll bring it to life.
Ready to fire it up?
Shop our steak sets and fuel your next masterpiece.
