WAGYU BAVETTE / FLAP STEAK

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Pan / Grill / 800 degrees

Place the meat in the refrigerator one day before cooking. We recommend leaving the meat in the vacuum bag. One hour before cooking, you can place the meat on your kitchen counter to allow it to come to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render out during searing. Sear your steaks as hot and for as short a time as possible, turning them regularly, approximately every 30 seconds.

Once the steaks have reached the desired level of browning, remove them from the direct heat and place them on the grill over indirect heat. Cook the steaks on the grill at approximately 120°C until they reach the desired internal temperature.

For the best possible flavor, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect level of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

Discover our exclusive dry-aged Flap Steak, also known as Bavette steak. This generous cut is taken from the bottom sirloin flap. When it comes to Bavette vs. Flank Steak, there is no clear winner for us — both are prized for their robust texture and satisfying bite.
With its exceptional depth of flavor and outstanding juiciness, our Wagyu Bavette is a true highlight for connoisseurs and steak lovers alike.
The best way to prepare Bavette steak:
After grilling your Wagyu Bavette, we recommend cutting it in half along the grain first, then slicing it thinly against the grain. This ensures maximum tenderness and allows you to enjoy its full flavor profile.
The ideal internal temperature for Flap Steak is 54°C (129°F) for a perfect medium-rare finish.
Wagyu Bavette is a coarse-grained, intensely marbled steak cut that delivers remarkable flavor in every bite. You can find delicious Bavette steak grilling recipes in our recipe blog.