• 2 Wagyu BMS 7+ Denver Steaks
• 2 teaspoons kosher salt
• 1/2 teaspoon cracked fresh pepper
• Compound Butter
• 3 tablespoons salted butter
• your choice of various herbs
• 1/2 teaspoon dijon mustard
• Squeeze of fresh lemon
• Garnish
• grilled asparagus
• pea shoots

Preheat your grill to high heat 400-450°F.

Bring your steaks to room temperature and season with

salt and pepper. This steak needs nothing else, it is packed

with fl avoring from the BMS 7+, which is its marbling

score. The beautiful fat is marbled throughout the steak

and adds fl avor to each bite. Place steaks on the hot side

of your grill on oiled grates. Depending on the thickness

of your steaks, grill steaks for approximately 4 minutes on

each side. You want the internal temperature to be 125°F.

Remove steak and allow to rest for 10-15 minutes before

slicing. I served these steaks sliced over a bed of grilled

asparagus and pea shoots.