Wagyu bavette smoked and reverse seared

Wagyu bavette with a shiitake balsamic and cream reduction last night! Hangs down one of the best steaks I've ever tasted!
Wagyu bavette from H-E-B (sold as sirloin for fajitas) seasoned with 2 Gringos Chupacabra Steak Seasoning and smoked at 180° and reverse seared at 600° over post oak. Sauce was made by simmering sliced shiitakes I grew in some beef stock along with garlic and onion, with lots of fresh cracked pepper. Then added in some coriander and mustard powder, balsamic reduction and cream, then cooked down to a perfect consistency.

The steak was absolutely amazing! So tender and juicy with a rich, beefy taste perfectly accentuated by the smoke and reverse sear. The sauce paired with the steak perfectly!