Bavette Wagyu Steak
This Bavette Steak recipe delivers rich, beefy flavor and a perfect sear every time. Cooked hot and fast to preserve tenderness, the steak is first brought to room temperature, patted dry, and seasoned simply with salt, pepper, or a bold Heritage spice blend. Whether grilled or pan-seared with butter and garlic, it’s finished with a short rest and sliced thinly against the grain for juicy, restaurant-quality results.
Ingredients:
1 Back Creek Wagyu Bavette Steak
Hayfield Butcher’s Blend Spice to taste
Cooking Bavette Steak:
Bavette steak should be cooked hot and fast to a maximum of medium doneness to prevent it from drying out. Many butchers and chefs recommend marinating the meat beforehand to add flavor and tenderize it, although this is not strictly necessary.
Preparation and seasoning:
Bring to room temperature: Let the steak sit on the counter for 20–30 minutes before cooking to ensure an even cook.
Pat dry: Use paper towels to pat the steak dry. This is a crucial step for achieving a good sear.
Season: Season generously with Hayfield Butcher’s Blend spice. You can also use a marinade with ingredients like balsamic vinegar, garlic, and Dijon mustard.
Cooking methods
Grilling: Preheat your grill to a high temperature (400–450°F). Sear the steak for 3–4 minutes per side for medium-rare, or until it reaches your desired doneness.
Pan-searing: Heat a cast-iron skillet over medium-high heat with a little oil. Sear the steak for 4–5 minutes per side, turning once, until a crust forms and it reaches the desired doneness. For extra richness, baste the steak with butter and garlic near the end of cooking.
Finishing and resting
Rest the steak: After cooking, move the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
Slice against the grain: To maximize tenderness, slice the steak thinly across the grain.
