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.
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)
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 👇
