INSTRUCTIONS:

1. Combine all ingredients for the Coffee-Chili Spice Blend in a small bowl. Pat the Wagyu steaks dry with paper towels, then generously coat all sides with the spice blend, applying gentle pressure so the seasoning adheres evenly to the surface.
2. In a separate bowl, whisk together the chipotle olive oil, apple balsamic vinegar, Dijon mustard, and hot honey until fully combined.
   Place the seasoned steak in a shallow dish or resealable bag, coat with the marinade, and refrigerate for 1–2 hours. Remove from refrigeration about
   30 minutes before grilling to allow the steak to come closer to room temperature for more even cooking.
3. Preheat the grill to 500–550°F, clean and oil the grates. Remove the steak from the marinade, allowing excess marinade to drip away, and place directly over high heat. Grill for approximately 3–4 minutes per side for medium-rare or 4–5 minutes per side for medium, rotating halfway through each side if desired to create crosshatch grill marks.
   Use the Europa Table Meat Hook to easily lift and flip the steak, helping maintain the crust while keeping hands safely away from the heat.Because Wagyu cooks quickly due to its rich marbling, use an instant-read thermometer for best results. Remove the steak when it reaches an internal temperature of 125–130°F for medium-rare or 135°F for medium, then allow it to rest for 5–10 minutes. The temperature will continue to rise slightly as it rests.
4. While the steak is resting, whisk together the Dijon mustard, hot honey, and apple balsamic vinegar to create a smooth finishing glaze.
   Lightly brush the glaze over the warm steak during the final minute of grilling or immediately after removing it from the grill, allowing the sweet heat and acidity to complement the smoky coffee-chili crust.

Finish:

1. In a small saucepan, combine 2 tablespoons of apple balsamic vinegar and 1 tablespoon of hot honey. Simmer over low heat for 3–5 minutes.
2. Slice the rested Wagyu against the grain and arrange on a serving platter. Drizzle with the warm, reduced balsamic-hot honey glaze and finish with a light sprinkle of herb sea salt for an elegant final touch.