Wagyu Bavette Steak
Delicious flavorful tender steak
Servings
4-8
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
About this Recipe
Bavette steak is a cut that comes from the bottom sirloin. This cut has rich and deep flavors. The intermuscular fat has a high degree of fineness. Bavette steak looks wonderful as a centerpiece and it has an incredible taste.
One of the reasons you might not have heard of bavette steak before is because there’s a relatively small amount in each animal. In fact, 2-4 pounds is a pretty common maximum size to get out of a bavette cut.
Bavette typically has a thicker end and a thinner end. Pay attention while cooking because the thin end will finish cooking faster than the thick end.
Bavette Steak is a versatile cut that can be delicious across a wide variety of preparation methods. Most commonly, it’s seasoned with a dry rub or just simply salt and pepper.
It’s important to let the steak rest after cooking to allow the juices to redistribute evenly throughout the beef.
it’s important to make your slices against the grain to make sure the bites you serve are tender and have the right texture.
Steak should be cooked to a minimum of 145°F for optimum food safety.
Enjoy!
Ingredients
- 24-32 oz Wagyu Bavette steaks
- 2 tbsp tallow or coconut oil
- 1 tbsp butter
- 1 tbsp ground black pepper
- 1 tbsp sea salt
Wagyu Bavette steaks are available directly from the Ranch Store
General Cooking Temperatures for Steaks
For best results, use temperature over cooking times to determine desired doneness.
| Doneness | Temperature Range |
| Rare | 120°F to 129°F |
| Medium-rare | 130°F to 139°F |
| Medium | 140°F to 149°F |
| Medium-well | 150°F to 159°F |
| Well-done | 160°F + |
Step 1
Season the beef (at room temperature) by rubbing in the salt and pepper (or your favorite rub). (Seasoning flavor can be enhanced by placing the beef in a plastic bag and allowing it to marinate in the refrigerator).
Thaw frozen steak in the refrigerator, never at room temperature or under water.
Step 2
Pre-heat a cast iron skillet or griddle over medium heat. Combine the tallow and butter and add to the pan.
Step 3
As soon as the mixture starts to smoke add the Bravette steak, turning to quickly sear the outside.
Moderate the heat to avoid burning the steak.
Step 4
Continue cooking, turning at least once, until the internal temperature reaches the desired temperature, about 7 minutes. Pay attention to steak thickness. Remove from pan when done.
Use an instant read thermometer to monitor steak temperature to avoid under or over cooking.
Step 5
Let steak rest for 10 minutes after removing from the pan. Remember, temperature will continue to rise after removing steaks from the pan
Step 6
Slice steak against the grain for maximum tenderness.
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