Article: Futari Wagyu Flame-Finish Reverse Sear
Futari Wagyu Flame-Finish Reverse Sear
There’s a certain rhythm to cooking great Wagyu - controlled, unhurried, and focused on bringing out its true character.
This method leans into that rhythm. It’s about patience, control, and treating a beautiful cut with the respect it deserves. The result is a steak with a warm crimson centre, a buttery texture, and a flame-kissed crust that brings everything together.
Ingredients
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Ground Black Pepper
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Sea Salt - try our favourite Murray River Salt Flakes
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Your preferred meat rub
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Recommended Futari Wagyu cuts:
Method
1. Prepare the Cut
Spread ground rock salt and cracked pepper generously over the entire surface - top, bottom, and all edges. Don’t be shy here; seasoning creates the base the meat will carry through the slow cook.
You can also sprinkle your chosen meat rub liberally across the cut, ensuring even coverage.
Place the steak on a raised cooling rack set inside a baking dish. This allows heat to circulate evenly later on and prevents the underside from steaming.
2. Rest at Room Temperature
Let the seasoned cut rest for 1 hour at room temperature.
This step stabilises the internal temperature and ensures the Wagyu cooks evenly from edge to centre. It also lets the salt begin to draw out moisture, helping the surface dry slightly - a key for a strong sear later.
3. Initial Sear
Preheat your BBQ or stovetop pan until it’s properly hot. A clean surface is essential - remove any old oil or residue so the fat from the Wagyu browns rather than burns.
Sear the cut for approximately 1 minute per side, including any thick edges.
You’re not trying to cook the meat here; you’re building the first layer of flavour and creating a barrier that will help retain moisture during the slow roast.
4. Slow Roast
Preheat your oven to 100°C — low and steady.
Return the meat to the raised rack in your baking dish.
Place it into the oven and note the time.
Cook for around 45 minutes, but always work to temperature, not time.
Your target internal temperature is 56°C for a warm, red centre in keeping with the natural richness of Futari Wagyu.
5. Check the Centre
After the roasting time, remove the cut and slice gently into the centre to confirm doneness (or use a probe if you prefer not to cut).
You’re looking for:
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A deep red core
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Edges that grey only about a quarter of the way in
If it’s still too cool or too red toward the edges, return it to the oven and continue in 5–7 minute increments.
6. Flame Finish
Move the meat back to the BBQ, this time over an open flame.
Cook for 2–3 minutes per side.
This final stage gives you that charcoaled, smoky finish that works beautifully with the buttery Wagyu fat.
Stay vigilant - this is the only step where things can go from perfect to overdone quickly. Flares can happen as the fat renders; be ready to lift, turn, or shift the meat as needed.
