9 hours ago, Thanks for the Crepes said:The only way I will cook one inside though is when the forecast has been for good weather, and it turns out to rain so hard at cook time that I can't get a charcoal fire started. I love me some fire roasted meat, which I expect, with the well marbled specimen the OP showed would take much of the technique M. Nilsson showed by moving it around on the grill instead of the pan. This is what I do with the fatty rib eyes I adore, but I turn it up on the fat cap with long-handled tongs and let it burn, baby burn! The flames leap up both lateral surfaces of the meat, sizzling away. Watch your fingers!
At least in Japan, it's not typical for a strong smoke flavor to be put on Wagyu as it's felt it would interfere with the natural sweetness of the meat. More traditional would be an inside, tabletop grill cooked with binchotan charcoal which is a clean burning and mild charcoal. There's typically also not a hard sear put on Wagyu as that too is believed to overpower the flavor of the meat. Wagyu browns amazingly well so just a mild, even sear is typical. Often, top Wagyu is served shabu shabu style so there's no sear at all and all you're tasting is the flavor of the meat.
