Wagyu beef is known for its tender marbling, so it needs only a zesty spice crust to enhance the natural grassfed flavor.
Portion size: 8- to 10-oz. steak
2 tablespoons cracked black pepper
2 tablespoons coarse ground coriander
1 tablespoon sweet spanish paprika
1 tablespoon whole Fennel seeds
1 teaspoon garlic powder
1 teaspoon whole Allspice
1 teaspoon whole cumin seeds
2 tablespoons dried thyme leaves
Four 8- to 10-oz. Australian wagyu strip steaks, 1/2-inch thick lengthwise cut
Kosher salt to taste
Preheat a grill to HIGH heat. Toast all the spices in a sauté pan on MEDIUM for 1 minute, stirring constantly. Grind the spices in a coffee grinder or with a mortar and pestle. Season the steaks with a generous amount of salt and the spice blend and leave the steaks out at room temperature for 30 minutes to allow the spice to penetrate the beef. Sear the steaks on the grill for 1 minute and then turn them a quarter turn every minute for 4 minutes to avoid burning the spice rub and give a nice and even sear. After 4 minutes, flip the steaks over and repeat the same process on the other side—8 rotations in total. They should achieve a perfect Wagyu medium to medium rare, approximately 130 degrees F on a meat thermometer. Allow the steaks to rest for 5 minutes and then serve immediately.