Darryl - swazies
TVWBB Diamond Member
I drove a bit today to a new and improved butcher shop. Bought lots of really good looking things. For dinner tonight I had them cut me a gold rated wagyu steak I plan on sharing with the MRS. Looks to be around 25oz. Going to trim some of the fat on the end to use as the cooking fat and save some for my next brisket. I have never cooked one before and the google would tell me to cook it on the stove in a cast on high heat rather than on a grill with or without charcoal. Looking for tips from those who have done this cook before. Looks rich as heck. Going to just serve it with bread and mushrooms, I don’t have a lot of veggies like Brussels or zucchini here right now.