Smoked Wagyu McKinney Steak
Our minds were blown when we were introduced to the McKinney Steak by our friends at Texas Craft Wagyu. We had never heard of this cut before, but were blown away by the end result. Of course, anything Wagyu (cooked properly) is a treat, but this cut was particularly juicy and tasty almost reminding us of prime rib. Our technique here is a 1-2 prep in the smoker first, then finishing with a reverse-sear on the grill to caramelize and cook to the final internal temperature that suits your family. If you're in the DFW metro area and haven't already done so, you owe it to yourself to reach out to our friends at Texas Craft Wagyu and give them a try. They have been instrumental to our continuing education on various lesser-known cuts of beef that continue to surprise us with every delivery they make to us. The McKinney steak from Texas Craft Wagyu is a special cut of steak that can certainly be a treat when it comes to steak. When cooked properly, it reminds us of a tasty prime rib, full of natural flavors and juices. With the help of the Cattle DriveⓇ seasoning for beef from Casa M Spice CoⓇ, you can place this cut of meat into the smoker first and then do a reverse-sear on the grill to complete the cooking process for a delicious smoked Wagyu McKinney steak you won’t soon forget.#SpiceConfidently #EssenceOfFlavor #CasaMSpice
— Mike Hernandez
FOR THE STEAK
- Casa M Spice Co™ Cattle Drive™ or Uncontrolled Cattle Drive™
- McKinney Steak (and we highly recommend Texas Craft Wagyu)
We had never heard of this cut before, but were blown away by the end result. Of course, anything Wagyu (cooked properly) is a treat, but this cut was particularly juicy and tasty almost reminding us of prime rib.- Mike Hernandez
LET’S GET COOKING
We suggest placing the steak onto a platter or a plastic storage bin at this point since it minimizes waste and is useful for the “dry brine” step.
Sprinkle the steak with salt at about 1/4 teaspoon of table salt per pound of steak.
Sprinkle the steak with Casa M Spice Co™ Uncontrolled Cattle Drive™ to taste and pat it in to adhere it to all surfaces of the steak. Our stainless steel shakers are the perfect delivery method. You can adjust the amount of rub to your preferences for flavor and chile/heat not salt. More rub yields more of a "steakhouse" black-pepperd final product. Less, gives a more subtle end result.
Cover the platter or bin with food film (or the lid if the bin has one) and refrigerate for at least 2 hours up to overnight to "dry brine" the steak.
Load (we like a mix of hickory, mesquite, and apple) and heat your smoker to 200°F.
Move the steak into the smoker and heat for about 60-90 minutes until the internal temperature reaches 125°F. While the steak is smoking, preheat your grill to medium-high heat (~400°F)
From here, place the steak onto the grill and we will finish the steak here to caramelize the bark and bring the steak to a final internal temperature around 135°F-145°F.
Once the steak is cooked to your preferred internal temperature, pull it from the heat and let it rest for 10 minutes.
When you are ready to serve, place the steak onto a cutting board and cut it across the grain in to "medallions" and serve immediately.