When grilling expensive cuts of meat including Kobe & Wagyu beef do you recommend high heat or low and slow?
Jeff, it depends on the meat. If I had a fine Kobe-style steak more than 1-1/2 inches thick (or a whole tenderloin) I'd sear it over high heat, then move it to a cooler part of the grill (not over direct heat) to finish cooking. Same with prime rib: You can sear it on High to caramelize the outside, but then you'll want a more moderate temperature. A combination of direct and indirect heat is often the key to perfectly cooked meats.