When you spring for something as decadent (and expensive) as true A5 Wagyu, you want to be sure you’re cooking it properly and aren’t going to ruin such a beautiful piece of meat. In this post, I’m going to tell you exactly how to make A5 Wagyu on the Blackstone, and you’re going to be shocked how simple this is.
How to make A5 Steak on the Griddle
This is not an everyday kind of steak. Heck, this is not an every month, or even an every holiday kind of steak. This is, at best, a once-a-year steak, and for many reasons.
Not only is it one of the rarest meats on the planet. Holy Grail Steak, who provided this to me for testing and review says on their website that “Japanese Wagyu is the pinnacle of the steak world and A5-grade the rarest of all steaks, less than 1% of total Japanese production.” When I say rare, I really mean it.
It is also costly. A typical Prime ribeye will run you about $50 on a good day. A Choice ribeye around $36 for the same size steak. Not inexpensive, as far as meat goes, by a long shot. An A5 Wagyu Ribeye will cost you anywhere from $200-$350. It is worth it.
A5 Wagyu is also incredibly rich. While on a good day someone who has a decent appetite could definitely eat a whole Choice or Prime Ribeye all to themselves, you’d basically have to be a masochist to eat an entire A5 alone. We shared the steak photographed here among 6 of us (4 of them were our kids, but some of those were teenage boys so they basically count as 2 adults each as far as appetites go.) Generous portions would have you splitting this between 3 people, easily, before you will be waving the white flag.
Every bite is tender, packed full of bold beefy flavor, and incredibly rich and delicious. But you can’t do too many. It is a lot of fat, and as someone who doesn’t really eat the fat off of a typical ribeye, this experience was much different. The texture and the taste is next level, and something every steak lover should experience at least once in their life.
More Steak Recipes here!
Blackstone A5 Wagyu shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Get all of my Blackstone Recipes here!
How to make an A5 Wagyu Ribeye on the griddle
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Prep the steak
Take the steak out of the fridge for about 15 minutes before you cook it.
DO NOT defrost this in the microwave. DO NOT let it thaw at room temperature. The fat in wagyu steak has a lower melting point than other steaks.
Preheat the griddle
Turn the griddle onto medium heat and let it preheat while the steak is pulled from the fridge.
Sprinkle the steak with flakey salt and put the salt-side down on the hot, preheated griddle. Cook for 1-2 minutes. No need to lay down any oil or butter. The steak has enough fat all on its own.
Flip and cook the other side for another 1-2 minutes.
Remove from the griddle and let rest for 3-5 minutes before slicing.
Slice into strips and then bite-sized pieces. Enjoy and share!
Try our Smoked Prime Rib Recipe too!
A5 Wagyu Ribeye FAQ
This steak was sent to me from Holy Grail Steaks, and I’ll definitely be ordering more from them soon. The service was excellent, and the steak was incredible.
It is better not to have leftovers of this delicacy. Only cook what you’re going to eat in one sitting, and share with a friend!
See above. Don’t have leftovers. 😉
Make our Smoked & Loaded Baked Potato with this!
More delicious steaks
- Grilled Tomahawk Ribeye
- Traeger T-Bone
- Reverse Seared Flat Iron
- Blackstone Sirloin Cap Steak
- Traeger Grilled Steak Kabobs
- Reverse Seared Hanger Steak
- Reverse Seared Flank Steak
Perfect sides for steak
- Traeger Scalloped Potatoes
- Perfect Grilled Asparagus
- Blackstone Zucchini
- Blackstone Sauteed Mushrooms
- Homemade Caesar Salad
- Wedge Salad with Homemade Bleu Cheese Dressing
- Traeger French Onion Soup
- Roasted Garlic Mashed Potatoes
- Smoked Potato Stacks with Parmesan Cream Sauce
- Blackstone Smashed Potatoes
- Grilled Brussels Sprouts
- Greek Salad
- Remove your steak from the fridge about 15 minutes in advance.
- Preheat your Blackstone gas griddle to medium heat.
- Lightly sprinkle the top side of the steak with the flakey salt. Place the steak seasoned-side-down on the griddle.
- Let the steak cook for 60-90 second without moving.
- Flip, and let the other side cook for another 60-90 seconds.
- If you like a slightly higher final temp on your steak, an additional 30 seconds per side is okay.
- Remove from the griddle and thinly slice into bite-sized pieces. A steak this big is meant to be shared among several people.
3-4 ounces per person is MORE than enough for each person. This size steak can easily feed 3-4 with sides.
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Amount Per Serving: Calories: 191Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 64mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 20g
Nutrition data provided here is only an estimate.