Remove the wagyu bavette from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels.

Season

Season both sides liberally with kosher salt and freshly ground black pepper. Gently press the seasoning into the surface.

Sear and roast

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 2 tablespoons neutral oil and swirl to coat. When shimmering, lay the bavette away from you into the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, smashed garlic cloves and thyme sprigs. Tilt the pan slightly and spoon the melted butter and aromatics over the steak for 1–2 minutes while the second side sears. For medium-rare, sear until an instant-read thermometer reads 120–125°F (49–52°C); adjust time for desired doneness. If the steak is thick and not finished after searing, transfer the pan to a 400°F (200°C) oven for 3–6 minutes, checking temperature frequently.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Slice the bavette across the grain into 1/4-inch–1/2-inch slices. Keep warm while finishing gai lan and salsa.

Salsa Borracha (Drunken Tomato Salsa)

Char the vegetables

Place a heavy skillet or cast-iron pan over high heat until very hot. Add the halved tomatoes cut side down and the quartered onion and char 4–6 minutes until deeply blistered and slightly blackened. Add the whole serrano (or jalapeño) and char until blistered, turning occasionally so the skin blackens evenly. Alternatively, broil them on a baking sheet under high broiler for 6–8 minutes, turning once.

Blend

Transfer the charred tomatoes, onion, chile, and the raw garlic clove to a blender or food processor. Add 2 tablespoons blanco tequila and 1 tablespoon fresh lime juice. Pulse until you reach a slightly chunky salsa texture (not completely smooth). If mixture is too thick, add 1 teaspoon water or olive oil to loosen.

Finish and season

Transfer salsa to a bowl. Stir in 2 tablespoons chopped cilantro, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust with more lime, salt or a splash of tequila if desired. Let rest at room temperature for 10–15 minutes to let flavors marry.

Gai Lan (Chinese Broccoli)

Blanch or steam

Bring a medium pot of salted water to a rolling boil. Add the gai lan and blanch for 45–60 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking, or drain well if serving hot. If you prefer, steam for 3–4 minutes until tender-crisp.

Aromatic finish

Heat 1 teaspoon vegetable oil in a small skillet or wok over medium heat. Add the thinly sliced garlic and cook until fragrant and just golden, about 30–45 seconds—do not let it burn. Add 2 tablespoons water and 1 tablespoon oyster sauce; stir to combine. Toss the blanched gai lan in the sauce to coat evenly. Finish with 1/2 teaspoon sesame oil and season with 1/4 teaspoon kosher salt to taste.

Serve warm

Transfer the gai lan to a serving plate and pour any remaining sauce over the top. Serve immediately alongside the sliced wagyu bavette and salsa borracha.