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Salt-baked Wagyu

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Picture of Brian Kennett

Brian Kennett

Amateur Chef and Foodie Extraordinaire

Salt-baked Wagyu ChillaxBBQ style

My great mate Ranners sends me a YouTube of these crazy guys cooking a steak in quite a ‘new’ way for me. These guys were like Italian gangsters, remember Paulie from Goodfellas? Yeap that’s them. Anyways I was intrigued by the said video and so took it upon myself to have a crack and create Salt-baked Wagyu ChillaxBBQ style. I have done salt-baked fish before but never steak. So this is truly virgin territory for me and for ChillaxBBQ. There is no pressure on me for this, other than that I have committed to cooking this for a forthcoming ChillaxBBQ in September for a 30th Birthday Party. Yeah, no pressure – NOT!!!

Here we go, here comes Salt-baked Wagyu ChillaxBBQ style.

Salt-baked Wagyu ChillaxBBQ style
A beautiful hunk of Australian Angus Wagyu from The Butcher at Parkway. A stunner. Normally I do these as Tomahawks with the bone, but no boned ones today so she is ‘naked.
Salt-baked Wagyu ChillaxBBQ style
I bought this contraption from ToTT ages ago. It’s a genius bit of kit for tenderising meats and also for allowing marinades and seasoning to penetrate. You just push it down and it pushes those steel spikes into the meat. Stab her all over on both sides and move on to the next stage. If you don’t have one of these you can use a tenderiser hammer or the tip of a sharp knife, like another scene from Goodfellas in the car boot.
Salt-baked Wagyu ChillaxBBQ style
I am a firm believer in quality ingredients produce quality outcomes so when I mentioned cracked black pepper in any recipe I mean this stuff. Kampot is the must use pepper in your cooking. It is a gem from Cambodia. It’s off the charts good. Just have a little sniff of these once you have cracked it up. It is super floral. Just the best pepper on the planet in my reckoning.
Salt-baked Wagyu ChillaxBBQ style
So give her a good sprinkling of cracked black pepper on both sides and edges too to give a nice crust.
salt-baked wagyu recipe
For this recipe, I used garlic salt as well. You could use truffle salt or just plain sea salt. I wanted to try something a little different today so garlic salt it is. Again do this to both sides of the steak. I think next time I’ll use garlic powder so not to double up on the salt.
Salt-baked Wagyu ChillaxBBQ style
You’ll need about 1.4Kg of cooking sea salt for the crust. I used this one. Perfect.
Salt-baked Wagyu ChillaxBBQ style
Cover a baking tray with some kitchen foil and sprinkle over a layer of the sea salt. It needs to be a couple of cms deep and be big enough for the steak to nicely sit on top and have an inch or so around it to seal in the steak.
Salt-baked Wagyu ChillaxBBQ style
And on she goes…
Salt-baked Wagyu ChillaxBBQ style
Add the salt to a bowl and mix in some water to make a quasi paste. Not too much water as you don’t want to dissolve the salt just make it pliable.
Salt-baked Wagyu ChillaxBBQ style
Pop the wet salt onto the steak and then pat it all down so you completely cover it. This is your oven basically so you need to seal that baby completely so no steak is exposed.
Salt-baked Wagyu ChillaxBBQ style
I then dusted it with some more dry salt and patted it all over. It will absorb the moisture from the wet salt and should seal any little holes you may have missed. I popped this in the oven for 100 minutes at 90 degrees. We shall see…
Salt-baked Wagyu ChillaxBBQ style
And here she is minus the salt crust now. Chip the salt crust away and scrape off any excess salt. I could not be bothered to fire up the BBQ so I am going to pan char this in some Ghee for extra flavour.
Salt-baked Wagyu ChillaxBBQ style
Once that is super hot stick in the steak and let her sit until it starts to char nicely. I was also basting the top side with the super-hot Ghee. She is looking rather good is she not?
Salt-baked Wagyu ChillaxBBQ style
This is that lovely charred crust that you want on both sides. Stunning looking is it not? But what does she look like inside???
Salt-baked Wagyu ChillaxBBQ style
And here she is sort of medium-ish. Super juicy and pink. A crazy salty garlicky hit from the crust. Yeah, this is damned good steak. Ollie and I tried this with a dollop of Dijon Mustard and man oh man was that marriage in heaven. Served like this with a few sample dollops of different mustard and some icy cold beer is a dish I would return for over and over again. This is a cracker!

OK with hindsight I should have realised my steak was not on the bone so would cook quicker. I should not have used garlic salt but instead, use garlic powder. I should have had her in for about 80 minutes on 90 degrees to get medium-rare. My BAD. So she came out medium. But that’s OK as that is wifey, Amy and Jude’s preference anyway. I should also invest in one of those blue-tooth thermometers too as you can’t see or touch the teak to test its doneness as it is encased in salt. All very good lessons learnt for the next time I do this. (Yes I have just ordered a blue-tooth thermometer ha ha!)

The steak is super tender and massively juicy. It has a major punch of salt of course, so this is cracking beer food. I think for future we bring this out in the salt crust and chargrill it there and then in front of the punter. Carve on the platter with a dollop or two of Dijon Mustard to cut through some of the salt. BOOM!!! This was a fantastic experiment. This was Salt-baked Wagyu ChillaxBBQ style. You have a crack at this. It’s an incredible way to cook your steak, go on give it a go – ENJOY!!!

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