Bavette (also called flank or flap steak) is a hidden gem — full of rich beefy flavour with a beautiful chew. With Wagyu, it becomes next-level tender and juicy, as the marbling melts right into the meat. The trick is to cook it hot and fast, then slice it properly.
Ingredients (Serves 2–3)
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400–500g Wagyu bavette steak
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1 tbsp olive oil (or neutral oil)
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Salt and freshly ground black pepper
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Optional: a knob of butter, 2 cloves garlic, and a sprig of rosemary for basting
Method
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Bring to room temp. Take the steak out of the fridge 30–45 minutes before cooking. Pat it dry with paper towels.
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Season well. Rub both sides with oil, then season generously with salt and pepper.
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Sear. Heat a heavy pan (cast iron if you have one) until smoking hot. Lay the steak down and sear 2–3 minutes per side for medium-rare.
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Optional baste. Add butter, garlic, and rosemary to the pan in the last minute. Tilt the pan and spoon melted butter over the steak.
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Rest. Transfer to a cutting board and let rest 5–7 minutes.
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Slice against the grain. This is the key: bavette has long muscle fibres, so cutting across them gives you the most tender bite.
Tips
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Bavette loves high heat — don’t be shy with the sear.
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Keep it medium-rare to medium; cooking further can make it tougher.
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Perfect with chimichurri, yakiniku dipping sauce, or just a squeeze of lemon.