Grilled Wagyu Bavette with Spicy Bourbon Sauce

Directions

1. Tools - Carving Knife, Paper Towels, Cutting Board, Small Saucepan, Wooden Spoon, Stove, Grill, Tongs
2. FIRST STEP Take the Fullblood Wagyu bavette steak out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
3. PREPARING THE SPICY BOURBON SAUCE In a saucepan over medium-high heat, add the bourbon, ancho pepper flakes, habanero pepper flakes, and chipotle pepper flakes. Bring to a rapid boil. Then, pour in the beef stock. Continue simmering for about 5 minutes. Next, add the heavy cream to the saucepan, and return to a boil. Lastly, reduce heat to medium-low. Simmer for 10-15 minutes or until the sauce has thickened. Turn the burner off, and allow the spicy bourbon sauce to sit at room temperature until ready to use.
4. PREPARING THE WAGYU BAVETTE STEAK Preheat the grill to high. Meanwhile, remove the Fullblood Wagyu bavette steak from the packaging. Pat the steak dry with a paper towel, and trim off any excess fat. Finally, season the steak with the rub of your choice (or kosher salt and black pepper), and allow the steak to rest for 15 minutes. Place the Wagyu steak on the grill, and cook for about 20-30 minutes, making sure to flip the steak every 10 minutes. Once the Wagyu bavette steak registers 127-30°F, remove it from the grill, and allow it to rest for 15 minutes. Turn off the grill.
5. FINAL STEPS Slice the grilled Wagyu steak against the grain into half-inch-thick slices. Top the steak slices with the spicy bourbon sauce, and serve with the sides of your choice. Enjoy!