TonyUK
TVWBB Guru
Carrying on from my post in the "Grilling" forum, today I got to cook these two beautiful Wagyu Denver Steaks. It was a special celebratory milestone cook. It's been a tough 18 months.
The stars of the show. Two 11.6oz Wagyu Denver Steaks. I've never seen marbling on a steak like this before.
I've never cooked a steak like this before, and I'll admit I felt a bit intimidated. I did not want to "throw this cook into the weeds" on such a special day. My fears were unfounded. It went like clockwork.
The set up. Upside down Vortex & the SS diffuser plate from the WSM. I'm going in with both barrels loaded.....hot and fast....lid off!
. 
The fat from the steak rendered beautifully and the steaks cooked in their own juices. The smell was something else. Without a doubt this is the best steak I've ever cooked. You could have cut it with a spoon.....buttah! The gods were smiling. Leftovers will be steak & eggs for breakfast tomorrow.
Your plate. Mashed spuds, onion rings, mustard/sriracha slaw, grilled shrooms & a Wagyu rested drippings gravy. Enjoy, thanks for stopping by & have a fab weekend.
The stars of the show. Two 11.6oz Wagyu Denver Steaks. I've never seen marbling on a steak like this before.
I've never cooked a steak like this before, and I'll admit I felt a bit intimidated. I did not want to "throw this cook into the weeds" on such a special day. My fears were unfounded. It went like clockwork.
The set up. Upside down Vortex & the SS diffuser plate from the WSM. I'm going in with both barrels loaded.....hot and fast....lid off!
. The fat from the steak rendered beautifully and the steaks cooked in their own juices. The smell was something else. Without a doubt this is the best steak I've ever cooked. You could have cut it with a spoon.....buttah! The gods were smiling. Leftovers will be steak & eggs for breakfast tomorrow.
Your plate. Mashed spuds, onion rings, mustard/sriracha slaw, grilled shrooms & a Wagyu rested drippings gravy. Enjoy, thanks for stopping by & have a fab weekend.
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