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Reverse-Seared Wagyu Teres Major Roast

Reverse-Seared Wagyu Teres Major Roast with Mushroom and Red Wine Reduction

Prep Time: 20 Minutes
Cook Time: 2 Hours
Servings: 6
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq


  • 2-3 LB Double 8 Cattle Company Fullblood Wagyu Teres Major Roast
  • 3 TBSP Butter
  • 1 Shallot (minced)
  • 3/4 CUP Mushrooms (sliced)
  • 1/2 TBSP Sugar
  • 1/2 TBSP Red Wine Vinegar
  • 2 Garlic Cloves (minced)
  • 1 TSP Italian Herb Seasoning
  • 1/2 TBSP All-Purpose Flour
  • 3/4 CUP Beef Broth
  • 3/4 CUP Dry Red Wine
  • Meat Church Holy Cow BBQ Rub (to season) (sub 1:1 with kosher salt and black pepper if desired)


            • Boning Knife
            • Cutting Board
            • Spatula
            • Butcher’s Twine
            • Grill
            • Skillet
            • Meat Thermometer
            • Tongs

            FIRST STEP

            Take the Fullblood Wagyu teres major roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.


            Trim the excess fat and silver skin off the Fullblood Wagyu teres major roast.

            Cut around 7 pieces of butcher’s twine, each one about 14 inches long.

            Starting at one end of the roast, wrap a piece of twine around the roast, tying it in a knot at the top. Cut off any extra twine.

            Space out each knotted piece of twine by about 2 inches. Repeat the process 6-7 times until you get to the other end of the roast.

            Then, season the Wagyu roast liberally with your BBQ rub (or salt and pepper).

            Let the Wagyu roast sit at room temperature for about 30 minutes.

            Preheat your grill to 225°F (or low).

            Once preheated, place the twine-tied and seasoned Wagyu roast on the grill.

            Cook for about 90 minutes.


            After the roast has been on the grill for about an hour, add butter to a skillet over medium-high heat.

            When the butter has melted, add the sliced mushrooms and minced shallot. Sauté for about 8-10 minutes or until tender.

            Add the sugar, and cook a few minutes longer until the mixture turns a deep brown color.

            Add the red wine vinegar, minced garlic, Italian herb seasoning, and all-purpose flour to the skillet.

            Stir for about one minute until the liquid is absorbed.

            Add the beef broth and dry red wine. Bring to a boil.

            Cook until the liquid is reduced to about a 1/2 cup. Then, set it aside.


            Once the internal temperature of the Wagyu roast reaches 115°F, take the roast off the grill.

            Increase the grill temperature to high.

            Once the grill is ready, place the Wagyu roast back on the grill.

            Sear each side of the roast for about 3-4 minutes.

            Once the internal temperature of the roast reaches 125-130°F, take the roast off the grill.

            Let the grilled and seared Wagyu roast rest on a cutting board for 15-30 minutes.

            NOTE: If desired, you can sear the Wagyu roast (after it has reached 115°F from being on the grill) in a cast iron skillet on the stove instead of putting it back on the grill. This will save you a little time.

            FINAL STEPS

            After the reverse-seared Fullblood Wagyu teres major roast has rested, carve it into medallions.

            Top the sliced roast with the mushroom and red wine reduction.

            Serve, and enjoy!

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