Wagyu Empanadas
Buttery, umami-rich ground Wagyu empanadas fried to crispy, golden perfection.
Wagyu mastery
A different protein with different rules. Smaller portions, gentler heat, sharper knives.
Wagyu rewards restraint. The marbling that makes A5 special also makes it impossible to cook like a striploin — too much heat liquefies the fat, too much time renders it dull. The dishes here treat wagyu the way it's eaten in Japan: thin slices, brief contact, and salt instead of sauce.
Recipes in this collection
Graveyard 8-Layer Dip
Crumbled wagyu beef forms ground "graves" in this layered Halloween party dip topped with puff-pastry tombstones.
Reverse Sear A5 Wagyu Ribeye Steak
@Darth_Traeger walks through reverse-searing an A5 Wagyu ribeye on a smoker and grill for an edge-to-edge crust.
Pan-Seared American Wagyu with Red Fresno Sriracha
Pan-seared American Wagyu with a homemade red Fresno sriracha — heat and acidity balance the rich, buttery crust.
New York Strip Steak with Pan-Fried Garlic Asparagus
A perfectly cooked, juicy New York strip paired with crispy pan-fried garlic asparagus — a classic steak night dinner.
Classic Surf & Turf with Sautéed Spinach
The classic combo of tender filet and rich, buttery lobster, served with garlicky sautéed spinach — luxury at home.
How to Sous Vide A5 Top Round Steak
Top round benefits from slow cooking, making sous vide the perfect method to tenderize this lean Wagyu cut.
How to Cut Ribeyes from a Prime Rib
Half-thaw a prime rib, then slice 3/4-inch ribeye steaks against the grain for five to six 16-oz steaks.
How to Smoke A5 Prime Rib
Melt-in-your-mouth A5 Wagyu marbling and a crispy bark make this smoked prime rib a showstopping holiday roast.
Brain Meatloaf with Balsamic Cranberry Sauce
A Halloween meatloaf shaped in a brain mold and drizzled with a blood-red balsamic cranberry sauce.
Graveyard 8-Layer Dip
Crumbled wagyu beef forms ground "graves" in this layered Halloween party dip topped with puff-pastry tombstones.
@Darth_Traeger’s Reverse Sear A5 Wagyu Ribeye Steak
@Darth_Traeger shares his reverse-sear method for an A5 Wagyu ribeye, finished with smoked salt and garlic.
Beer Braised Brisket
Hosting this weekend? This beer-braised brisket will have people singing your praises for years to come.
Swedish Meatballs
Tender ground-beef meatballs slow-cooked in a creamy dill sauce — a holiday-party classic.
More to explore
