Charcoal-Grilled American Wagyu Baseball Steaks
There is something special about cooking a thick, beautifully marbled steak over hardwood lump charcoal. The intense heat creates a deep, flavorful crust while the inside stays tender and juicy. Add a little oak smoke, and you get that unmistakable charcoal-grilled beef flavor that is difficult to reproduce with any other cooking method.
For this recipe, we used American Wagyu Baseball Steaks from 4 Diamond Ranch. Cut from the top sirloin, baseball steaks get their name from their thick, rounded appearance. They are substantial steaks with plenty of beef flavor, making them an excellent choice for grilling over an open charcoal fire.
We seasoned ours generously with Revolution Barbecue Texas Beef BBQ Rub, bringing together sea salt, black pepper, garlic, onion, bell peppers, and paprika. The seasoning develops a deeply browned crust over the hot coals without overpowering the natural richness of the Wagyu beef. A handful of oak wood chips contributes a subtle smokiness that complements the beef and the savory seasoning.
Oak-Smoked American Wagyu Baseball Steaks
2
20 minutes
8 minutes
450
American
Main Dish
A thick-cut American Wagyu Baseball Steak is an excellent candidate for cooking directly over hot charcoal. Its substantial thickness provides enough room to develop a good crust on the outside while maintaining a warm, pink center. The key is getting strong, even heat from the charcoal without allowing the exterior to burn before the center reaches the desired doneness.
For this cook, we used hardwood lump charcoal along with a handful of oak wood chips. Lump charcoal burns hot and produces the direct heat needed for proper browning, while oak contributes a subtle wood-smoke character. With a relatively short grilling time, the smoke complements the beef rather than dominating it.
Our Revolution Barbecue Texas Beef BBQ Rub provides the seasoning. Its combination of salt, black pepper, garlic, onion, and bell peppers adds plenty of savory flavor and helps create that nicely seasoned exterior. Allowing the steaks to rest with the seasoning while the charcoal heats gives the salt time to begin working into the meat, while the 10-minute rest after grilling allows the juices to redistribute before slicing.
Ingredients
- 2 American Wagyu Baseball Steaks, approximately 10 ounces each, (ours were from 4 Diamond Ranch)
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
Directions
Season the Steaks: Remove the steaks from their packaging and pat dry with paper towels. Season each steak evenly on all sides with 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub. Allow the steaks to rest at room temperature while preparing the charcoal.
Prepare the Charcoal: Fill a charcoal chimney with hardwood lump charcoal and light it. Allow approximately 20 minutes for the charcoal to become fully ignited and ready for grilling.
Prepare the Grill: Pour the hot charcoal into the grill, arranging it for direct grilling over high heat. Position the cooking grate over the charcoal.
Add the Oak chips: Scatter a handful of oak wood chips directly over the hot coals. Allow the wood chips to begin smoking for approximately 2 minutes before adding the steaks.
Grill the Steaks: Place the seasoned steaks directly over the hot charcoal. Grill for approximately 4 minutes on the first side, allowing a deep brown crust to develop.
Flip the Steaks: Turn the steaks and continue grilling for another 4 minutes. The exterior should develop a dark, well-browned crust while the center remains pink. For medium-rare doneness, use an instant-read thermometer to monitor the internal temperature, aiming for a finished temperature of approximately 125–130°F after resting. Adjust cooking time as needed based on steak thickness and grill temperature.
Rest the Steaks: Remove the steaks from the grill and transfer them to a cutting board. Allow them to rest undisturbed for 10 minutes before slicing.
Slice and Serve: Slice the steaks against the grain into thick slices and serve immediately.
