Rare Wagyu Beef reverse seared over charcoal wood

Grilling a thick Wagyu steak requires Reverse Searing: starting with about 30 minutes to 1 hour of low heat, depending on the thickness of the steak, bringing the internal temperature of the steak up to personal preference, rare (45C, 113F), medium rare (50C, 122F). After that the steak is grilled over high heat for 1 to 2 minutes each side to build up a flavourful crust. Taking the steak off low heat and applying direct high heat for some minutes will add roughly 5C to the internal temperature of the