Australian Wagyu Cooking Guide: Cuts, Temperatures & Techniques

Wagyu Steak Company Cooking Guide

Cook the Cut — Not Just the Doneness

Australian Wagyu does not have one perfect cooking temperature. Marbling, thickness and the overall size of the cut all affect how it should be cooked. The goal is to create the right balance of tenderness, juiciness and properly rendered fat.

Joe's Rule: As a cut becomes larger or more heavily marbled, it can benefit from a higher internal finishing temperature and greater heat control. A tender filet may be excellent around 123°F, while a richer or larger Wagyu cut may need to reach 132–135°F to properly render its fat.
Joe's Professional Wagyu Temperature Guide
Cut Target Internal Temp Rest Cooking Approach Why
Filet Mignon 123°F 5 min Direct heat Very tender cut that performs beautifully at a lower finishing temperature.
New York Strip 128°F 5 min Direct heat Balanced marbling and structure allow a slightly higher finish than filet.
Ribeye 128°F 5 min Controlled direct heat Additional marbling benefits from enough heat to begin rendering the internal fat.
Hanging Tender 123–125°F 5 min Direct heat Beef-forward and tender when cooked carefully and not pushed too far.
Picanha 128°F 10 min Controlled heat The larger cut and signature fat cap benefit from additional rendering time.
Skirt Steak 128°F 5 min Direct heat Fast cooking preserves tenderness while still developing a strong sear.
Bam Bam Bone-In Ribeye 132°F 15 min Indirect / controlled heat Its large size and marbling require more time and greater flare-up control.
Tri-Tip 135°F 10 min Controlled / indirect heat A large roast-style cut benefits from a higher internal finish and longer rest.
Short Rib 135°F 10 min Controlled / indirect heat Heavy marbling needs sufficient internal temperature for the fat to properly render.

These temperatures are cooking targets developed for our Australian Wagyu cuts and the eating experience we prefer. Thickness, grill temperature and individual equipment can vary. Always use a reliable instant-read thermometer and cook to your preferred doneness.

Why Wagyu Cooking Temperatures Change by Cut

Doneness is only part of the equation. With Australian Wagyu, marbling, thickness and the overall size of the cut determine how much heat is needed to create the best eating experience.

1

Marbling

More internal fat requires enough heat to soften and render. Highly marbled cuts can benefit from a higher finishing temperature than leaner, more delicate cuts.

2

Thickness & Size

A 6-ounce filet cooks very differently from a whole picanha, tri-tip or 3–4 pound Bam Bam ribeye. Larger cuts require more controlled heat and more time for the center to cook evenly.

3

Fat Rendering

The goal is not simply to reach a doneness label. The goal is tender beef with warm, properly rendered Wagyu fat rather than leaving heavy marbling firm and unrendered.

The practical difference: a filet can deliver an exceptional rare-to-medium-rare experience around 123°F, while a large or heavily marbled cut such as Bam Bam, tri-tip or short rib may benefit from finishing around 132–135°F. The cut determines the cook.
Joe's Methods

How to Cook Larger & Specialty Wagyu Cuts

Highly marbled and larger Wagyu cuts require more than a simple minutes-per-side formula. Heat control, flare-up management, internal temperature and rest time all matter.

Australian Wagyu Picanha

Target Internal Temperature 128°F
Heat High heat with active flare-up control
Grill Open & close as needed
Rest 10 minutes

Joe's Method

Cook over high heat and stay close to the grill. Australian Wagyu's high fat content makes flare-ups more likely. Close the lid to maintain heat, but open the grill roughly every 2 minutes to check the meat, turn as needed and control any flare-ups before they scorch the exterior. Continue cooking until the center reaches approximately 128°F.

Joe's Tip: High-marbling Wagyu requires attention. Don't walk away from the grill.

Australian Wagyu Short Rib

Target Internal Temperature 135°F
Heat High heat with active flare-up control
Turning Turn frequently to brown all sides
Rest 10 minutes

Joe's Method

Use the same attentive high-heat approach as picanha. Keep the lid closed to maintain heat, but check the meat frequently and manage flare-ups as the Wagyu fat renders. Short rib should be turned more often than picanha so every surface develops an even brown crust. Continue until the internal temperature reaches approximately 135°F.

Why 135°F? Short rib carries substantial internal marbling. The higher finishing temperature gives that fat more opportunity to soften and render.

Bam Bam Bone-In Wagyu Ribeye

Target Internal Temperature 132°F
Stage 1 Brown all sides over direct heat
Stage 2 Indirect heat • Grill closed • 400–500°F
Rest 15 minutes

Joe's Method

Begin over direct heat and brown the Bam Bam on every surface. Allow approximately 5 minutes on each main side and about 1 minute on the edges. Once evenly browned, move the steak to indirect heat. Close the grill and maintain approximately 400–500°F. Continue cooking until the center reaches 132°F. The indirect portion may take up to approximately 20 minutes depending on the size and thickness of the steak.

Approximate total cooking time: about 30 minutes for a Bam Bam and about 25 minutes for a Mini Bam Bam. Temperature—not the clock—determines when it is finished.

Australian Wagyu Tri-Tip

Target Internal Temperature 135°F
Stage 1 Brown over direct heat
Stage 2 Finish over indirect heat
Approx. Cook Around 40 minutes*

Joe's BBQ Method

For a traditional grill preparation, use the same basic approach as the Bam Bam: develop color over direct heat first, then move the tri-tip to indirect heat and finish with the grill closed. Cook until the center reaches approximately 135°F.

Joe's Tip: Because tri-tip is a larger roast-style cut, expect it to take longer than a Bam Bam—often around 40 minutes depending on its size, thickness and grill temperature.

Australian Wagyu Hanging Tender

Target Internal Temperature 123–125°F
Heat High direct heat
Approx. Cook 5 minutes per side*
Rest 5 minutes

Joe's Method

Place the hanging tender over high direct heat. Cook for approximately 5 minutes on the first side, flip once and cook approximately 5 minutes on the second side. Actual cooking time depends on thickness, so use internal temperature as the final guide. Remove at approximately 123–125°F and rest for 5 minutes before slicing.

Joe's Tip: Don't overcook the hanging tender. Its deep beef flavor and tenderness shine at a lower finishing temperature.

*Cooking times are approximate. Cut thickness, starting temperature, grill temperature and equipment vary. Use a reliable instant-read thermometer and cook to internal temperature rather than relying solely on time.

Joe's Classic Steak Method

How to Cook Classic Australian Wagyu Steaks

Filet mignon, New York strip, ribeye and skirt steak cook quickly over high heat. Preheat the grill to approximately 400–500°F, keep the lid closed while cooking and use internal temperature rather than time alone to determine when your steak is ready.

Filet Mignon

Target Internal 123°F
Grill 400–500°F • Lid closed
Approx. Time 2–3 min per side
Flip Once
Rest 5 minutes

Joe's Method

Place the filet on a preheated 400–500°F grill and close the lid. Cook approximately 2–3 minutes on the first side, flip once and cook approximately 2–3 minutes on the second side. Remove when the center reaches approximately 123°F and rest for 5 minutes.

Joe's Tip: Filet is extremely tender and does not need the higher finishing temperature required by larger or more heavily marbled cuts.

New York Strip

Target Internal 128°F
Grill 400–500°F • Lid closed
Approx. Time 3–5 min first side • ~3 min second
Flip Once
Rest 5–8 minutes

Joe's Method

Cook over a preheated 400–500°F grill with the lid closed. Depending on steak thickness, grill temperature and flare-ups, cook approximately 3–5 minutes on the first side. Flip once and cook approximately 3 minutes on the second side. Remove when the center reaches approximately 128°F and rest for 5–8 minutes.

Watch the steak, not just the clock: A hotter grill or increased flare-ups may reduce the cooking time to closer to 3 minutes per side.

Ribeye

Target Internal 128°F
Grill 400–500°F • Lid closed
Approx. Time 3–5 min first side • ~3 min second
Flip Once
Rest 5–8 minutes

Joe's Method

Cook over a preheated 400–500°F grill with the lid closed. Allow approximately 3–5 minutes on the first side, depending on thickness, grill temperature and flare-ups. Flip once and cook approximately 3 minutes on the second side. Remove at approximately 128°F internal temperature and rest for 5–8 minutes.

Stay at the grill: Ribeye's abundant Wagyu marbling can render quickly and cause sudden flare-ups.

Skirt Steak

Target Internal 128°F
Grill 400–500°F • Lid closed
Approx. Time 2–3 min per side
Flip Once
Rest 5 minutes

Joe's Method

Place the skirt steak on a preheated 400–500°F grill and close the lid. Cook approximately 2–3 minutes on the first side, flip once and cook approximately 2–3 minutes on the second. Remove at approximately 128°F and rest for 5 minutes before slicing.

Before serving: Slice skirt steak against the grain for the most tender bite.
Important with Australian Wagyu: Stay close to the grill. As Wagyu's abundant intramuscular fat renders, it can drip onto the heat source and create flare-ups very quickly. If flare-ups become excessive, open the grill and control the flame rather than allowing the exterior of the steak to burn. A fully preheated cast-iron cooking surface is another excellent option and greatly reduces the risk of open-flame flare-ups.

Cooking times are approximate and will vary with steak thickness, starting temperature, grill temperature and equipment. For consistent results, use a reliable instant-read thermometer and cook to internal temperature rather than relying solely on time.

Quick Reference

Find Your Wagyu Cut

Start with your cut, then use Joe's detailed cooking method below. Internal temperature—not cooking time—is your most reliable guide.

Filet Mignon 123°F Rest 5 minutes
New York Strip 128°F Rest 5–8 minutes
Ribeye 128°F Rest 5–8 minutes
Skirt Steak 128°F Rest 5 minutes
Hanging Tender 123–125°F Rest 5 minutes
Picanha 128°F Rest 10 minutes
Bam Bam Ribeye 132°F Rest 15 minutes
Tri-Tip 135°F Rest 10 minutes
Short Rib 135°F Rest 10 minutes

Why the difference? More marbling, greater thickness and larger overall size can require additional heat to properly render Wagyu fat and create the best eating experience.

Understanding the Cook

Why Target Temperature Changes

Joe looks at more than traditional doneness. Two major characteristics influence how he cooks Australian Wagyu: how much marbling the cut carries and how thick or large the cut is. Together, those factors help determine the ideal finishing temperature.

1

Marbling

Leaner → More Marbled
Filet Mignon Leaner, exceptionally tender
↓
Hanging Tender
↓
New York • Skirt • Picanha
↓
Ribeye Higher internal marbling
↓
Short Rib Very heavily marbled
2

Thickness & Size

Smaller / Thinner → Larger / Thicker
Skirt Steak Thin, fast-cooking steak
↓
Filet • New York • Ribeye Individual steak portions
↓
Hanging Tender • Picanha Larger specialty cuts
↓
Bam Bam Ribeye Large-format bone-in ribeye
↓
Tri-Tip Large roast-style cut
3

Target Internal Temperature

Lower → Higher
Filet Mignon 123°F
↓
Hanging Tender 123–125°F
↓
NY • Ribeye • Skirt • Picanha 128°F
↓
Bam Bam 132°F
↓
Tri-Tip • Short Rib 135°F
The principle: As marbling and/or the overall size of a cut increase, the ideal finishing temperature may also increase. More heavily marbled cuts need enough heat to properly soften and render their internal fat, while larger and thicker cuts require more controlled cooking to bring the center to temperature evenly. This is why Joe cooks a filet differently from a short rib, tri-tip or Bam Bam.

These are practical cooking guidelines for our Australian Wagyu cuts, not a universal ranking of every steak. Individual cuts vary in thickness, marbling and size.

Australian Wagyu beef cut diagram showing where ribeye, New York strip, picanha, short rib, skirt steak, hanging tender and tri-tip come from on the animal

Bam Bam is a ribeye—not a separate primal cut. It is our large-format bone-in ribeye, so its location on the animal is the same rib section that produces traditional ribeye steaks.

Diagram showing the direction of steak muscle fibers and how to slice across the grain for a more tender bite

Remember: let the Wagyu complete its recommended rest before slicing. Then identify the direction of the muscle fibers and cut across them for a more tender bite.