Chef's guide · Walk-Era Wagyu
Cook it like it deserves.
Searing tips, temperatures and a grill calculator for forage-raised, 21-day aged beef.
Grill Time & Doneness Calculator
Set your steak's thickness and how you like it.
Target doneness
4 min
per side, direct high heat
127°F
pull temp · rises to ~132°F
8 min
rest before slicing
Times are estimates for a hot grill (450–500°F). Always trust an instant-read thermometer.
The 21-Day Reverse Sear
- 1
Temper
Take steaks out of the fridge 30–45 minutes ahead and pat them very dry. Salt generously — or salt the night before and leave uncovered in the fridge.
- 2
Low & slow
Oven or the cool side of the grill at 225–250°F. Cook until the center is 10–15°F below your target (about 115°F for medium-rare).
- 3
Rest briefly
Rest 5 minutes while you get a cast-iron pan or grill grate ripping hot.
- 4
Sear hard
45–60 seconds per side in a little high-heat oil. Add butter, garlic and thyme for the last 30 seconds and baste.
- 5
Rest & slice
Rest another 5 minutes, then slice against the grain.
Temperature chart
| Doneness | Pull at | After rest |
|---|---|---|
| Rare | 118°F | 125°F |
| Medium-rare | 127°F | 132°F |
| Medium | 135°F | 140°F |
| Medium-well | 142°F | 147°F |
| Well done | 150°F | 155°F |
Cast-iron & forage-beef tips
- Forage-raised beef is leaner than grain-finished, so it cooks about 20–30% faster — pull it early.
- 21-day aging concentrates flavor. Keep seasoning simple: salt, pepper, maybe butter.
- Medium-rare to medium is the sweet spot. Past medium, lean cuts can tighten up.
- Preheat cast iron for 5+ minutes. A dry surface + hot pan = a deep crust.
- Don't press steaks on the grill — you'll squeeze out the juice.
- Thaw in the fridge (24 hours per inch), never on the counter or in the microwave.