Select your shipping country


Japan meets Down Under

Wagyu steak with grilled vegetables

15 Min.
1500°F / 900°C
5 Min.

Look at that marbling! Fine layers of fat traverse this delicacy like a river crosses land. The even distribution of fat gives it a special texture and an outstanding aroma. Thus, not only meat gourmets are getting enthusiastic about this nice piece of meat.

Ingredients for four persons

For the steaks
  • 4 Entrecotes from the Australian Wagyu
For the sides
  • Bell pepper
  • Chilis
  • More vegetables as you like
For the dip
  • 1 Cup / 250 ml Curd cheese
  • 2 Tbsp. Olive oil
  • 3 Tbsp. Chopped parsley
  • Salt
  • Pepper


Due to the amazing marbling the Wagyu steak is very intensive in taste.
The cut has a high percentage of fat and is thus perfect for high-temperature grilling.
Let it rest for a couple of minutes before you serve it.

For a long time, Wagyu cattle was a delicacy you could only find in Japanese cuisine. After the loosening of the export regulations, it was finally allowed to ship the exclusive genetic material to Australia, where the Tajima-race from Kobe, Japan was mixed with the domestic Black Angus cattle. Those steaks, named Jack’s Creek Wagyu contain 75% of Japanese Wagyu beef. The Entrecote is cut out of the rib area behind the neck. Otto’s recipe will show you how to prepare this extraordinary cut on the O.F.B.


Prepare the Wagyu steak for the grill

Preparations: Take the Entrecote out of the fridge one hour before you plan on grilling it. Let it reach room temperature in order to make the cooking process more uniform. Remove the core of the bell pepper and cut it in half. For the steak dip: grate the lemon rind, chop the parsley and mix it with the curd cheese and some olive oil. Season it with salt and pepper.


Fire up your O.F.B.

Preheat Otto’s O.F.B. onto 1500°F / 900°C for three minutes.


Grill the Wagyu Steak

Put the Entrecote on the grill grate and set the Meat-O-Meter on stage 2. Sear each side for about one minute until your steak has got an even and golden-brown crust. Then, turn the burners off and let the Wagyu Entrecote rest until it has a core temperature somewhere between 129 and 133°F. This means your steak is medium rare and thus super tender.


Resting period

Once you’ve reached your desired cooking level, take the meat off the grill and let it rest for a couple more minutes. This way the meat juices will redistribute themselves within the Wagyu steak.


Grill the sides

In the meantime, grill the vegetables. Otto chose a colorful set of yellow and red bell peppers as well as some green chilis. You can choose whatever vegetables you like best, though. The Entrecote goes well with almost anything. Just make sure to grill them on Meat-O-Meter stage 5 and at a low temperature.


Serve the Wagyu Entrecote

Cut the Entrecote in thin slices and serve it together with the dip and the grilled vegetables. Voila, you’re done!

Want to learn more about steak? Check out Otto’s Blog:

The best steak cuts

Checklist for the perfect steak

How to reach your desired cooking level

And now: enjoy!