Fullblood Wagyu Sirloin Bavette

My wife and I had guests for dinner yesterday evening. I grilled a Bavette steak which weighed about 4.25 pounds and fed four adults and two children with leftovers. Since it was the first time I’ve tried a Bavette, I grilled it very simply on my PK 360 seasoning it with only Kosher salt. As I do with other Double8 steaks I’ve cooked, I removed the steak from the fridge one hour before cooking and grilled it to an internal temperature of 130 degrees (medium rare), letting it rest for 10 minutes before slicing it against the grain. The results were AMAZING, with strong beefy flavor, tenderness and juiciness. In the future, if I’m looking for a steak that will feed at least four people I’ll remember the Bavette. Once again Double 8 Cattle, thanks for selling me a superior steak.

Ordered on a Monday, chose 2 day shipping... Meat arrived Wednesday, still frozen with plenty of dry ice in the box. Trimmed it up and cut it in half for more manageable size on the grill. Seasoned with salt and fresh ground black pepper then fired over really hot coals. This flap steak was phenomenal - huge hit with the rest of the family.

The Bavette cut was a new one for me. I had recently had one prepared at a probably soon to win a James Beard award restaurant in Asheville, NC, and it was absolutely brilliant! So when I saw this on Double 8, I knew I had to do my research. I finally committed on a Wednesday, and by 2pm Friday my Bavette arrived frozen solid as a rock still, so excellent packing and shipping! I thawed it for supper that evening, and portioned my Bavette into approximately 12 portions. GOOD sized ones at that! When you rub your fingers across the Wagyu, it is a delicate oily sheen that comes back. What I mean is that the marbling is one thing, but the consistency of the fat is unlike any I’ve ever had before, with a very low melting point. This serves to make this cut extraordinarily moist and flavorful. Be careful though, it will drip and create some flames, not something I’m used to with a sirloin. I grilled these like any steak should be grilled: heavy on the coarse kosher salt and fresh cracked black pepper, to a nice medium rare. And then I cut them on the bias, against the grain before serving. I’ll be getting more, thank you! Wish y’all had a military discount!!! USMC Vet here in NC loves your steaks!

This steak was huge, making a great value. I sous vide it and pan seared it, that was well received by my tasters. It was loose on slicing and a bit chewy to the tooth having cooked it to mostly rare. I chunked up the remaining steak and put in a marinade for a couple days. It turned into amazing shishkabob on the grill. Next time I am marinating it whole and throwing it onto the hot smoke. It turned out that it can take a longer and lower heat than I first thought. Great eating!

A great choice if you don’t want to spring for a more expensive cut. Bavette is classically used for steak frites, and the full blood wagyu just makes it more rich and tender. This was a very large piece of meat that I cut into 7 or 8 portions. A lot of bang for the buck.