Highly marbled Australian Wagyu requires a little more attention on the grill than many conventional steaks. As the intramuscular fat renders, heavily marbled cuts can produce flare-ups if rendered fat reaches the flame. The solution isn't complicated — choose the cooking method based on the size and thickness of the cut and pay attention to the fire.
For most individual Australian Wagyu steaks, we prefer direct heat. Filet Mignon and Hanging Tender cook relatively quickly and generally present less concern with flare-ups. More heavily marbled cuts such as Picanha and Short Rib can also be cooked directly over the heat, but they benefit from frequent turning and active fire management.
During our own side-by-side cooking, we cooked the Picanha and Short Rib over direct heat, turning them frequently and opening the grill regularly to watch for flare-ups. We generally did not leave the grill closed for longer than about two minutes at a time. If a flare-up develops, simply move the steak to another area of the grill until the flames subside.
Large, thick cuts require a different approach. For our Bam Bam Bone-In Ribeye and whole Tri-Tip, we recommend indirect heat when cooking on a BBQ. These cuts need considerably more time for the center to reach the desired temperature, and indirect heat allows them to cook more gradually without overcooking or burning the exterior.
The most important principle is simple: cook the cut appropriately for its size, manage the fire, and rely on internal temperature rather than cooking time alone.
WHAT WE'LL COVER
GRILLING BASICS
Direct vs. Indirect Heat
Direct heat places the steak directly over the active heat source. Indirect heat positions the meat away from the flame and uses the closed grill to cook larger cuts more gradually.
• When to use direct heat for Australian Wagyu
• When large cuts benefit from indirect heat
• Why highly marbled Wagyu can cause flare-ups
• How to manage flare-ups without overcooking your steak
• How we cooked Picanha and Short Rib over direct heat
• Why Bam Bam and whole Tri-Tip are better suited to indirect heat
• Why Filet Mignon and Hanging Tender are relatively easy to grill
• Why internal temperature matters more than cooking time
• Resting Wagyu after cooking
• Our preferred temperatures and USDA food-safety guidance
This guide is based on our own experience cooking and tasting these Australian Wagyu cuts side by side. We'll continue updating it as we cook additional cuts and refine our recommendations.
Direct Heat: The Best Choice for Most Wagyu Steaks
Direct heat means cooking the steak directly over the heat source. For most individual Australian Wagyu steaks, this is our preferred method because the steaks cook quickly enough to develop a great exterior crust without requiring a long cooking time.
Cuts we generally cook using direct heat include:
- Filet Mignon
- Hanging Tender
- Picanha
- Short Rib
- New York Strip
- Ribeye
- Skirt Steak
The key is to pay attention to the steak rather than simply closing the grill and waiting. Thicker or more heavily marbled steaks may need to be turned more frequently as their fat begins to render.
If a flare-up occurs, move the steak to another area of the grill rather than allowing flames to continually contact the meat. Once the flare-up subsides, continue cooking and monitor the internal temperature.
When to Use Indirect Heat
Indirect heat is better suited to large, thick cuts that require more time for the center to reach the desired internal temperature. Instead of positioning the meat directly over the flame or hottest part of the grill, place it away from the primary heat source and allow the surrounding heat to cook it more gradually.
For our Australian Wagyu, we recommend this approach when grilling:
- Bam Bam Bone-In Ribeye
- Whole Tri-Tip
These larger cuts need considerably more cooking time than an individual steak. Cooking them entirely over direct heat can cause the exterior to become too dark—or create repeated flare-ups—before the center reaches the desired temperature.
With indirect heat, keep the grill covered as much as practical to create an oven-like environment and monitor the center of the meat with an instant-read or probe thermometer. Internal temperature, rather than cooking time alone, should determine when the cut is ready to come off the heat.
How to Manage Flare-Ups When Grilling Wagyu
Highly marbled Wagyu can release a significant amount of rendered fat as it cooks. When that fat reaches the flame, flare-ups can occur quickly.
A flare-up does not mean anything has gone wrong. The important thing is not to allow the steak to sit continuously over an open flame.
When cooking our Picanha and Short Rib over direct heat, we found that active fire management worked extremely well. We turned the steaks frequently and opened the grill regularly to monitor the fire. We generally did not leave the grill closed for more than about two minutes at a time.
If flames develop underneath the steak:
- Move the steak to another area of the grill
- Allow the flare-up to subside
- Continue cooking over direct heat once the fire is under control
- Turn the steak as needed rather than relying on a fixed cooking time
- Use internal temperature to determine when the steak is ready
Filet Mignon and Hanging Tender generally require less flare-up management because they are less heavily marbled and cook relatively quickly.
The goal is not to avoid direct heat — it is to control the fire.
Picanha & Short Rib: What We Learned
During our side-by-side Australian Wagyu tasting, we cooked both the Picanha and Short Rib over direct heat. Because these cuts contain substantial marbling, they required more attention over the fire than leaner, faster-cooking cuts such as Filet Mignon.
Rather than leaving the grill closed for long periods, we monitored the steaks closely, turned them frequently and generally kept the lid closed for no longer than about two minutes at a time.
This allowed us to develop a deeply browned exterior while controlling flare-ups from the rendering Wagyu fat.
Our biggest takeaway was simple: highly marbled Wagyu does not necessarily require indirect heat. It requires active fire management.
For individual Picanha and Short Rib steaks, direct heat worked extremely well. When fat caused a flare-up, we simply moved the steak to another part of the grill, allowed the flames to subside and continued cooking.
Bam Bam & Tri-Tip: Why We Use Indirect Heat
Large-format cuts such as our Bam Bam Bone-In Ribeye and whole Tri-Tip require a different approach than individual Wagyu steaks.
Because of their size and thickness, these cuts need substantially more time for heat to reach the center. Cooking them entirely over intense direct heat can overcook or burn the exterior before the center reaches the desired internal temperature.
When cooking a Bam Bam or whole Tri-Tip on a BBQ, we recommend using indirect heat for the majority of the cook. Position the meat away from the hottest part of the grill, close the lid and allow the surrounding heat to cook the center gradually.
Use an instant-read or probe thermometer to monitor the internal temperature rather than relying on cooking time alone. The size and thickness of these cuts can vary considerably, so temperature is a much better guide than the clock.
If additional browning or crust is desired, the meat can be moved over direct heat for a brief sear while carefully watching for flare-ups.
The principle is simple: individual steaks generally cook well over direct heat with active heat management; large-format cuts such as Bam Bam and whole Tri-Tip benefit from the slower, more controlled environment of indirect heat.
Active Heat Management Works in Cast Iron Too
The same principle we use to control flare-ups on a BBQ applies when cooking Australian Wagyu in a cast-iron skillet: manage the heat rather than blindly following the clock.
Highly marbled Wagyu releases fat naturally as it cooks. In cast iron, that rendered fat can cause the pan to become increasingly hot and the steak to cook faster than expected.
If the pan becomes excessively hot or the rendered fat begins smoking aggressively:
- Reduce the burner temperature
- Move the steak to a cooler area of the skillet when possible
- Briefly remove the skillet from the heat if necessary
- Turn the steak more frequently to prevent the exterior from overcooking
- Continue monitoring the steak with an instant-read thermometer
Just as you can move a steak away from a flare-up on the grill, you can reduce or temporarily remove the heat underneath a cast-iron skillet.
Whether you're cooking over a BBQ or in cast iron, the goal is the same: develop a great exterior while controlling the heat closely enough to reach your preferred internal temperature without overcooking the steak.
Internal Temperature Matters More Than Cooking Time
Cooking times are useful as a general guide, but Australian Wagyu steaks can vary in thickness, starting temperature and marbling. Your grill or cast-iron skillet can also be hotter or cooler than someone else's.
For that reason, we recommend using a good instant-read thermometer and allowing internal temperature—not the clock—to determine when the steak comes off the heat.
For medium-rare Wagyu, remember that the temperature can continue to rise after the steak is removed from the heat. This is known as carryover cooking. The amount of carryover will vary depending on the size and thickness of the cut.
For example, with our 6 oz Australian Wagyu Filet Mignon, Joe's preferred method is to remove the steak from the heat at approximately 123°F internal temperature and allow it to rest. Our preferred finished medium-rare range is approximately 125–128°F.
Large-format cuts such as Bam Bam and whole Tri-Tip may behave differently, so always monitor the center of the meat rather than assuming that one pull temperature applies to every Wagyu cut.
Food Safety Note: Our preferred cooking temperatures reflect the doneness and eating experience we enjoy. USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F, measured with a food thermometer, followed by a 3-minute rest.
Resting Australian Wagyu
Resting gives the internal temperature time to stabilize after the meat leaves the heat and allows carryover cooking to finish.
The appropriate resting time depends on the size and thickness of the cut. An individual steak such as our 6 oz Filet Mignon may need only a short rest, while a large Bam Bam Bone-In Ribeye or whole Tri-Tip will generally benefit from a longer rest.
A few principles we follow:
- Remove the meat based on internal temperature rather than a predetermined cooking time
- Expect some additional temperature rise during the rest
- Rest larger, thicker cuts longer than small individual steaks
- Check the internal temperature again after resting when learning how a particular cut behaves on your grill
- Slice only after the resting period is complete
The goal isn't to follow one universal resting time. It is to understand how the size of the cut, pull temperature and carryover cooking work together to produce the finished steak you want.
Direct vs. Indirect Heat: Quick Guide
Filet Mignon — Direct Heat
Quick-cooking and relatively easy to manage. Monitor internal temperature closely.
Hanging Tender — Direct Heat
Well suited to direct heat. Turn as needed and cook to your preferred internal temperature.
Picanha — Direct Heat + Active Fire Management
Watch closely as the fat renders. Turn frequently and move the steak if flare-ups develop.
Short Rib — Direct Heat + Active Fire Management
The high marbling can create flare-ups. Turn frequently and actively manage the fire.
New York Strip — Direct Heat
Cook over direct heat while monitoring rendered fat and internal temperature.
Ribeye — Direct Heat
Direct heat works well for individual steaks. Heavily marbled ribeyes may require additional flare-up management.
Skirt Steak — Direct Heat
Best suited to a relatively quick cook over direct heat.
Bam Bam Bone-In Ribeye — Indirect Heat
Its size and thickness make a slower, controlled cook preferable. Use direct heat briefly if additional exterior browning is desired.
Whole Tri-Tip — Indirect Heat
Cook primarily with indirect heat so the center can come up to temperature without overcooking the exterior.
The simplest rule: Most individual Wagyu steaks are cooked over direct heat. Large-format cuts such as Bam Bam and whole Tri-Tip are better suited to indirect heat. With either method, manage the heat actively and let internal temperature—not cooking time—guide the cook.