Thanks to Matt Crawford (@SasquatchBBQ), I was able to try two Allen Brothers Wagyu Ribeyes earlier this month.

What a treat! The steaks came out juicy, tender, and packing big beefy flavor.

For the crust, I started with an olive oil base, and rubbed down with coarse salt and fresh cracked pepper.

I set my Traeger Grills 22 to High (450F), loaded with Signature Blend pellets, and let it get up to temp. Then I slapped the two steaks down on the grill grates for about eight minutes per side.

I use a ThermoPro internal temperature probe to cook to my preferred temp (135F, for medium-rare).

Resting the steak for 10-15 minutes, I slice the steak off the bone, and then into strips.

Here are my recommendations for getting the best crust:

Jacobsen Coarse Salt

Jacobsen Peppercorn

And of course, the best breaking and work horse for slicing:

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