Smoked Wagyu McKinney Steak.
Smoke it low and slow, then sear hard enough to build a crust that outclasses prime rib
Smoke it low and slow, then sear hard enough to build a crust that outclasses prime rib
Ingredients
FOR THE STEAK
- Casa M Spice Co Cattle Drive or Uncontrolled Cattle Drive
- Salt
- McKinney Steak (and we highly recommend Texas Craft Wagyu)
Method
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01
Set up your dry brine station
2 minPlace the steak on a platter or plastic storage bin — this setup minimizes waste and gives you a clean surface for the dry brine step ahead.
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02
Salt the steak
1 minSprinkle about 1/4 teaspoon of table salt per pound of steak across all surfaces. Salt opens the meat up and helps the rub stick.
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03
Apply Casa M Spice Co Uncontrolled Cattle Drive
2 minShake the rub generously over the steak and pat it in to coat every surface. Use our stainless steel shakers for even delivery — more rub gives you that steakhouse black-pepper crust, less keeps it subtle.
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04
Dry brine in the cooler
2h mCover the platter or bin with food film and refrigerate for at least 2 hours, up to overnight. This rests the meat and lets the salt work its magic on the inside.
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05
Heat your smoker
30 minLoad a mix of hickory, mesquite, and apple wood, then bring your smoker to a steady 200°F. While it comes up to temp, preheat your grill to medium-high heat around 400°F.
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06
Smoke the steak low and slow
1h 15mMove the steak into the smoker and hold it there for about 60–90 minutes until the internal temp hits 125°F. You're building smoke ring and rendering fat here, not rushing it.
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07
Sear and finish on the grill
8 minPlace the steak on that screaming hot grill to caramelize the bark and drive the internal temp up to 135°F–145°F. This hard sear seals in the smoke flavor and builds a crust that'll make prime rib jealous.
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08
Rest the steak
10 minPull it from heat and let it sit untouched for 10 minutes. Resting redistributes the juices so they don't run all over the board when you cut.
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09
Slice and serve
3 minPlace the steak on a cutting board and slice across the grain into medallions. Serve immediately while the crust is still crackling.
From Mike's Notebook
Don't skip the hard sear after smoking — that's where the McKinney's marbling renders into crust.
Wagyu's fat content means it needs less resting time than lean beef; 5 minutes is enough.
Cattle Drive's salt load is aggressive by design — apply it light if you're using a second seasoning.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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