7oz Wagyu Bavette Recipe

Temper and season

Remove the 7 oz wagyu bavette from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat the steak dry on all sides with paper towels. Evenly season both sides with the kosher salt and freshly ground black pepper. Let rest while you preheat the pan.

If you prefer a thinner final slice, optionally score any thick connective edges lightly so the steak lays flat while cooking.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat for 4–5 minutes until smoking hot. This ensures a good sear on the wagyu bavette.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Immediately place the seasoned bavette in the pan, laying it away from you to avoid splatter. Sear, without moving, for 2 minutes to form a deep brown crust.

Flip and baste

Flip the steak and reduce heat to medium-high. Add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously for 1.5–2 minutes, spooning the melted butter and aromatics over the top. This will bring the internal temperature close to medium-rare (120–125°F / 49–52°C). For rare aim for 115–120°F; for medium-rare aim for 125–130°F.

If the steak is still thicker than expected and needs more time, continue to cook in 30-second increments, checking with an instant-read thermometer until desired doneness is reached.

Rest the steak

Transfer the bavette to a cutting board and spoon a little of the flavored butter from the pan over the top. Tent loosely with foil and let rest for 6–8 minutes to allow juices to redistribute.

Slice and finish

Slice the bavette thinly against the grain into 1/4-inch slices. Arrange on a warm plate. Optionally squeeze the quarter lemon over the slices for a bright lift and finish with a light sprinkle of flaky sea salt to taste.