Happy Frigging National Wagyu Day! 🥩 😋 👉 These are 2 of my favorite cuts and here’s how I cook them… Denver & Bavette Steaks + Mint & Cilantro Chimi METHOD ⬇️ 1️⃣ Season steak at least 2 hours in advance to allow salt to penetrate and dry brine the meat. 2️⃣ Cook & Flip steaks every 30 seconds over high heat (500-550°) on grill or pan until the crust develops and internal temp reaches 125° in the center. It should carry over approx. 5°-10° for a perfect medium rare. 3️⃣ Serve with chimichurri (ingredients below) and enjoy. I did a spin on a traditional chimi and added Mint and Cilantro from the garden… 🔥 @kamadojoe Pellet Joe + Karbon Steel Griddle 🐮 @southchicagopacking Wagyu Beef Tallow Spray 🥩 @hassellcattlecompany Texas Wagyu Use code HCCRB for 10% off 🔪 @wecswoodworking Custom Cutting Board. Use code KCFIRE to get 10% off! 🧑‍🍳 @thechefspress #nationalwagyuday #denversteak #bavette #wagyu #americanwagyu #grilledsteak #chimichurri #chimioneverything #kamadojoe #pelletjoe #teamred