Beefer’s A-5 Japanese Wagyu Striploin Tapas


  • 1 (10oz) A-5 Japanese Takamori Wagyu Striploin from the Wagyu Shop
  • 2 cups cubed golden potatoes
  • 1 medium poblano pepper
  • 3 slices (1/4-inch thick) red onions
  • 1/4 teaspoon sea salt
  • Parsley
  • Cooper Duper Smoked Sea Salt
  • Black pepper

Link to The Wagyu Shop

Tip 1


Choose a side dish that can be cooked or warmed, on the Beefer’s lowest shelf to absorb the “dripping Wagyu fat”. In this recipe, the potatoes are not tossed in oil before cooking in the Beefer. As the Wagyu steak grills, every ounce of liquid-gold-fat will fall through the grill grate and onto the golden potatoes:

Tip 2

Have all side dishes ready to go, table set, drinks poured, before cooking the A-5 Japanese Takamori Wagyu Striplion. The striploin cooks in under 3 minutes!

Tip 3


Keep the striploin chilled until ready to cook to aid in not overcooking:

Step 1


Place potatoes in microwave safe container. Pour 1/4 cup water over potatoes, and sprinkle with 1/4 teaspoon salt, cover, and cook in microwave on HIGH for 4 minutes or until just soft. Keep covered and cool for 2 minutes, then drain water. Arrange potatoes in Beefer drip tray to catch the A-5 wagyu fat drippings:

Step 2


Slice the red onion into 1/4-inch slices. Slice the poblano lengthwise and remove the seed pod and membrane:

Step 2

Arrange red onions on one Beefer grill tray and poblano pepper, skin-side up, on another grill tray.

Step 3

Meanwhile, ignite the Beefer Infrared Grill, and adjust to the highest heat for 5 minutes. Place the potato tray on the bottom of the Beefer.

Step 4

Insert red onion grill tray onto the 2nd Beefer rack. Insert poblano pepper grill tray onto the center rack –

Cook onions for 20 seconds or just beginning to brown. Remove and rotate direction of the grill tray; insert back into the Beefer grill. Cook for 15 seconds. Remove grill tray and turn onions over; repeat cooking steps until onions are slightly brown and soft. Allow to cool and chop into 1/4-inch pieces:

Tip 4


If the poblano pepper has not softened but has charred, flip pepper to cut side and grill until desired doneness. Scrape char off with a knife, and chop pepper into small pieces:

Tip 5

A-5 Japanese Wagyu Striploin is outstanding from medium rare all the way to well done! The fat keeps the beef very tender! We highly suggest cooking it to at least 138°F so the fat renders completely to fully experience the deliciousness of the A-5 Japanese Wagyu. To the eye, the steak might look overdone but to the palate it will be incredibly tender and flavorful:


Step 7

To grill the A-5 Japanese Wagyu Striploin, position striploin on the center of a Beefer grill grate tray. Make sure the potatoes are on the bottom shelf to catch the fat:

Step 7


Grill one end of the striploin 25 seconds then turn the striploin tray around and cook the opposite end for 25 seconds. When you pull out the grill grate the fat will be abundantly dripping from the striploin therefore it is important to simultaneously pull out the potatoes. Turn meat over with the Beefer long grill tongs, and repeat grilling steps until desired doneness:

Step 8

Pull potato tray and striploin tray out at the same time. Transfer the striploin to a cutting board, sprinkle Cooper Duper Smoked Finishing Sea Salt, and rest meat for 5 minutes. Cut into (1-inch thick) cross grain strips:

Step 9

To serve: Divide golden potatoes over 4 salad plates or appetizer plates. Arrange the A-5 Japanese Wagyu Striploin strips on top of the potatoes. Sprinkle with parsley:

Serves: 4 as appetizers


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