Reverse Sear Wagyu Steak: How to Cook SB 8-9 and SB 10 Pure Wagyu Perfectly

A reverse sear Wagyu steak is one of the best ways to cook thick-cut Pure Wagyu at home. When you are working with highly marbled steak, especially SB 8-9 or SB 10 Wagyu, the goal is simple: protect the tenderness, gently warm the centre and finish with a rich, golden crust.

At Peter Augustus, our in-house butchers recommend cooking premium Pure Wagyu to medium-rare for a balanced eating experience. This allows the marbling to soften without pushing the steak too far. For the best result, choose a steak around 1 to 1.5 inches thick. If you are ordering a larger Pure Wagyu cut, you can add a note at checkout and ask our expert in-house butcher to prepare it into 1 to 1.5 inch steaks before packing.

This guide covers how to reverse sear Wagyu steak in the oven, on the BBQ and using an air fryer for the low-temperature stage. Times may vary depending on steak thickness, equipment and starting temperature, so a meat thermometer is the most reliable way to cook with confidence.

Why Reverse Sear Works So Well for Wagyu Steak

Reverse searing is a two-stage cooking method. First, the steak is cooked gently at a low temperature. Then it is finished quickly over high heat to create the crust.

For highly marbled Wagyu, that gentle first stage is important. It gives the intramuscular fat time to soften and warm through without shocking the steak with aggressive heat from the beginning. This helps the centre cook evenly while reducing the risk of a grey, overcooked band around the outside.

The final sear is short and intense. You are not trying to cook the steak all the way through at this stage. You are building colour, crust and aroma while keeping the centre beautifully medium-rare.

This is especially useful for Pure Wagyu steak, where the eating experience is all about tenderness, richness and balance. The reverse sear gives you more control, which matters when cooking a premium cut. Want to understand what makes Wagyu so extraordinary? Read our article on why steak lovers flip out over Wagyu beef.

SB 8-9 vs SB 10 Wagyu: What the Marble Score Means for Cooking

You will see our Wagyu cuts labelled with an SB marble score, such as SB 6-7, SB 8-9 or SB 10. Marble score refers to the visible intramuscular fat running through the beef. In general, a higher marble score indicates more marbling, which can contribute to a richer, softer and more buttery eating experience.

SB 8-9 Wagyu is already a highly marbled, luxurious steak. Popular SB 8-9 cuts include the Wagyu Rib Fillet SB 8-9, the Wagyu Tomahawk SB 8-9 and the Wagyu Sirloin SB 8-9. It offers the richness, tenderness and buttery texture that Wagyu is known for.

SB 10 sits even higher in our range, with an ultra-premium level of marbling that benefits from careful cooking and a lighter touch. Standout SB 10 cuts include the PURE WAGYU Rib Fillet SB 10, the PURE WAGYU Sirloin SB 10 and the PURE WAGYU Tomahawk SB 10. Browse the full Pure Wagyu collection to see everything available.

An SB 10 marble score is often comparable in richness to Japanese BMS 8-10 style Wagyu, a level commonly associated with exceptional marbling and a deeply buttery eating experience. Australian marble score and Japanese BMS are different grading systems, so this comparison should be treated as a guide to richness rather than a direct grading match.

The higher the marbling, the more restraint you should use. SB 8-9 and SB 10 Wagyu do not need heavy marinades, bold sauces or long searing times. Sea salt, controlled heat and a fast finish are usually enough.

With this level of Wagyu, the aim is not to overpower the flavour. The aim is to let the beef speak for itself.

The Best Thickness for Reverse Sear Wagyu Steak

For reverse sear, thickness matters. A steak around 1 to 1.5 inches thick gives you enough depth to bring the centre up gently before searing hard and fast.

Thin Wagyu can overcook quickly because the final sear is intense. By the time a thin steak has developed a crust, the centre may already be past medium-rare. A thicker steak gives you a better margin for control.

If you are ordering a larger Pure Wagyu cut from Peter Augustus, add a note at checkout and request specific cutting instructions. For reverse sear, ask our expert in-house butcher to cut your Wagyu into 1 to 1.5 inch steaks before packing. This gives you a steak that is better suited to the oven, BBQ, air fryer and pan sear methods below. Have a question about your order? Contact our team and we will help.

What You Need

For the best result, start with the right steak. Explore the Pure Wagyu collection and choose a cut suited to reverse searing.

How to Reverse Sear Wagyu Steak in the Oven

The oven method is one of the easiest and most reliable ways to reverse sear Wagyu steak at home. It gives you excellent temperature control before the final pan sear.

Step 1: Prepare the steak

Remove the steak from the fridge 30 to 45 minutes before cooking. Pat it dry thoroughly with paper towel. Moisture on the surface will slow down browning, so take your time here.

Season with sea salt on all sides. With SB 8-9 or SB 10 Wagyu, keep the seasoning simple. The marbling already carries plenty of richness.

Step 2: Cook low and slow

Preheat your oven to 110°C to 120°C. Place the steak on a wire rack over a tray. This allows warm air to circulate around the steak and helps it cook evenly.

Cook gently until the internal temperature reaches 50°C to 52°C for medium-rare. Timing will depend on steak thickness, so use a meat thermometer rather than guessing.

Step 3: Rest before searing

Remove the steak from the oven and rest it for 5 to 8 minutes. This short rest helps the temperature settle before the final sear.

Step 4: Sear hard and fast

Heat a cast iron pan until very hot. Add a small amount of neutral oil or a little rendered Wagyu fat. Sear the steak for 45 to 60 seconds per side, just long enough to form a rich crust.

Because Wagyu fat renders quickly, avoid leaving it in the pan too long. The goal is colour and crust, not extra cooking time.

Step 5: Rest, slice and serve

Rest briefly after searing, then slice against the grain. Serve in smaller portions than you would a leaner steak. Ultra-marbled Wagyu is rich, so a little goes a long way.

How to Reverse Sear Wagyu Steak on the BBQ

The BBQ is an excellent way to reverse sear Wagyu steak, especially if you enjoy a charcoal or flame-grilled finish. The key is to separate the gentle cooking stage from the final high-heat sear.

Step 1: Set up indirect heat

Set your BBQ for indirect cooking and aim for a temperature of 110°C to 120°C. Place the steak away from direct flame. If you are using charcoal, bank the coals to one side and cook the steak on the cooler side first.

Step 2: Cook gently

Cook the Wagyu slowly until it reaches 50°C to 52°C internal temperature for medium-rare. Use a thermometer and check regularly as the steak gets close.

Step 3: Finish over direct heat

Move the steak over direct heat or onto a very hot BBQ plate. Sear for 45 to 60 seconds per side. Watch carefully, as Wagyu fat can render quickly and cause flare-ups over open flame.

Step 4: Rest and slice

Rest the steak briefly before slicing. Serve with simple sides such as roasted potatoes, grilled greens, mushrooms or a crisp salad.

How to Reverse Sear Wagyu Steak in the Air Fryer

An air fryer can be used for the low-temperature stage of a reverse sear. It is not the best tool for the final crust, but it can gently bring the steak up to temperature before you finish it in a hot pan or on the BBQ.

Step 1: Preheat the air fryer

Preheat the air fryer to 110°C. Pat the steak dry and season with sea salt.

Step 2: Cook gently

Place the steak in the air fryer basket with space around it. Cook until the internal temperature reaches 50°C to 52°C for medium-rare.

Because air fryers vary, check the temperature early and often. Do not rely on time alone.

Step 3: Finish with a proper sear

Rest briefly, then sear the steak in a very hot cast iron pan, on a BBQ plate or over direct grill heat. Sear for 45 to 60 seconds per side.

The air fryer handles the gentle cooking stage. The pan, grill or BBQ gives you the crust.

Expert Tips for Cooking SB 8-9 and SB 10 Wagyu

• Use a meat thermometer. Premium Wagyu deserves precision.
• Keep seasoning simple. Sea salt is usually enough.
• Aim for medium-rare. This keeps the centre tender while allowing the marbling to soften.
• Do not over-sear. Wagyu fat renders quickly, so the final sear should be short and hot.
• Rest briefly. A short rest helps the steak settle without losing too much heat.
• Serve smaller portions. SB 8-9 and SB 10 Wagyu are rich, buttery and satisfying.
• Choose simple sides. Let the Wagyu remain the centrepiece.

Common Mistakes to Avoid

• Cutting the steak too thin. Thin Wagyu can overcook before a proper crust forms.
• Using high heat from start to finish. This can overcook the outside before the centre is ready.
• Skipping the thermometer. Guesswork is risky with premium Wagyu.
• Over-searing. The final sear should be fast, not prolonged.
• Adding too much butter too early. Wagyu already has rich intramuscular fat.
• Treating SB 10 like regular steak. Ultra-premium marbling needs a lighter touch.
• Forgetting the butcher note. If ordering a larger cut, request 1 to 1.5 inch steaks at checkout for reverse searing.

What Our Customers Say

FAQ

Is reverse sear good for Wagyu steak?

Yes. Reverse searing is excellent for thick-cut Wagyu steak because it gives you more control over the internal temperature before the final sear. This is especially helpful with highly marbled cuts such as SB 8-9 and SB 10 Wagyu.

What temperature should Wagyu steak be cooked to?

For medium-rare Wagyu steak, remove it from the low heat stage at around 50°C to 52°C, then sear quickly. The final temperature should finish around 54°C to 56°C, depending on carryover heat.

How thick should Wagyu steak be for reverse sear?

Around 1 to 1.5 inches thick is ideal. This gives the steak enough thickness to cook gently before the final sear, reducing the risk of overcooking.

Can I reverse sear SB 10 Wagyu?

Yes. SB 10 Wagyu is very highly marbled, so reverse searing is one of the best methods for protecting its tenderness and richness. Use gentle heat first, then finish with a very fast sear.

Should I cook Wagyu steak with butter?

You can finish with a small amount of butter if you like, but use it lightly. Highly marbled Wagyu already contains generous intramuscular fat, so it does not need much extra richness.

Choose the Right Pure Wagyu Steak

The perfect reverse sear starts with the right cut. Choose a thick Pure Wagyu steak, cook it gently and finish it with confidence over high heat.

If you are ordering a larger Pure Wagyu cut from Peter Augustus, add a note at checkout and request 1 to 1.5 inch steaks for reverse searing. Our expert in-house butcher can prepare your cut before packing so it arrives ready for the oven, BBQ, air fryer or pan.

You can also browse the wider Wagyu range, visit the Peter Augustus homepage to see what else is in the cabinet this week, or head to our Steak School blog for more recipes and cooking guides.