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Wagyu Bavette (Sirloin Flap) w Red Wine Salt

Wagyu Bavette is the steak that has it all. It's tender, succulent, rich, flavorful, and, most importantly - delicious. This cut of meat is a chef's secret weapon for creating the best dishes.

Wagyu Beef Bavette Steak

INGREDIENTS


1 R-C Ranch Wagyu Bavette (3-4lbs)

2¼ T Fresh Oregano

2T Ground Cumin

1¼ T Sea Salt

2T Freshly Ground Black Pepper

2T Ancho Chile Powder

1/2 C Grapeseed Oil

1 1/2 Cups Green Onions Sliced Into ¼ inch Slices 

1¼ C Worcestershire Sauce

16oz Amber Beer (we prefer Karbach Crawford Bock Amber)

R-C Ranch Black Hide Rub

1 Pinch of Red Wine Salt (for finishing)

 

DIRECTIONS

 

METHOD #1

STEP 1

Using sharp knife, lightly score the R-C Ranch Texas Craft Meats Wagyu BAVETTE steak about 1/4 inch deep on both sides in a crisscross pattern

STEP 2 

Place the steak on a cookie sheet

STEP 3

In a medium size bowl, whisk together the beer, grapeseed oil, Worcestershire sauce, green onion, freshly ground black pepper, ancho chile pepper, Pink Sea salt, toasted ground cumin, and fresh oregano

STEP 4

Pour the marinade from the bowl over the R-C Ranch WAGYU BAVETTE and rub it into the meat

STEP 5

Cover and chill the steak, while letting it marinate for a total of 6 hours (turn the steak and rub the marinade into the steak every 30-60 minutes during the 6-hour period)

STEP 6

Before grilling the steak, Rub with R-C ranch Texas Craft Meats Black Hide BB-Q Rub & let the steak sit out at room temperature for one hour

STEP 7

Heat the grill to medium-high heat. Brush the grill rack lightly with oil

STEP 8

Grill the R-C Ranch Bavette steak to desired doneness or about 7-8 minutes on each side for a medium-rare finish

STEP 9

Transfer the steak to a cutting board, and let it rest for 20 minutes

STEP 10

Thinly slice the steak across the grain (see video below). Finish with some Red Wine Sea Salt

 

**Play the video below to learn How To Cut Against The Grain 👇