Grill Roasted Kobe BeefTasty Top Round of American Wagyu beef seared in BBQ spices and slow roasted on a smoky grill with Texas Pecan BBQ Sauce. Even better with a thick American Kobe Top Sirloin steak! Serves 5-8 -- Easy
1 Wagyu Top Round Steak 2.5 – 3.5 pounds
3-4 TBS olive oil
your favorite Beef BBQ Rub
DL Jardines Texas Pecan BBQ Sauce, or your favorite BBQ sauce
Whole wheat baguettes or rustic bread
Remove steak from refrigerator and dry well with paper towels. Place on a plate and toss with olive oil and seasoning – resting at cool room temperature for 30-90 minutes.
Prepare grill for direct and indirect grilling: half of the grill on medium high and half of the grill off. A smoky wood fire is preferred, or wood chips can be added to a gas grill using a chip box or foil.
Brush the cooking grate clean and brush or mist with oil, immediately adding steak. Close lid and do not disturb or turn until nice grill marks have formed. Repeat on second side and do your best searing the sides of steak – browning the steak only.
Move steak to indirect heat side of the grill, cover and roast indirect with low to medium heat - about 260-300 degrees. Rotate steak periodically and glaze with BBQ sauce several times near the end of the cooking time. Cooking times will vary with conditions, check every 10 minutes - Cook to 120 -130 degrees internal, remove from heat, cover and rest for 10-15 minutes before slicing and serving.
Slice steak thinly on a bias with a very sharp knife, keeping slices arranged. Transfer stacks of slices to plates, serving over brown rice and finely shredded cabbage or cole slaw. Drizzle slices with warmed BBQ sauce and serve with whole-wheat baguettes.
If you'd like more delicious recipes and wine pairings
, join my newsletter.
Visit Chef Michaelangelo (mick) Rosacci
's wine and food blog