Hello, meat lovers and culinary explorers! Are you tired of the same old steaks and looking for something absolutely delicious yet straightforward to make? Then, boy, do I have a treat for you! Get ready to fall head over heels for my Wagyu Bavette Sous Vide recipe. Trust me, this is the culinary journey you’ve been waiting for.
1 - Why You Will Love This Recipe
First off, if you've never had a sous vide bavette, you're missing out. The tenderness achieved by slow-cooking this exceptional cut of meat is out of this world. And when you combine it with high-quality Wagyu beef? It's like a luxury vacation for your taste buds!
2 - The Best Cut of Meat For This Recipe
- Recommended Cut For This Recipe
Listen up, steak lovers! When it comes to cooking this recipe, you simply can't go wrong with a 1.5 lb Snake River Farm wagyu bavette, specifically their black grade. Originating from the cow's lower abdominal muscles, bavette boasts a beefy flavor and a loose-grained texture that works wonders in a sous vide bath. Trust me, Snake River Farms raises their wagyu cattle to provide a beautifully marbled cut of meat that will make your dish feel like a luxurious treat. If you prefer shopping locally, swing by your local butcher and request a wagyu bavette. Your taste buds will thank you!
- Alternatives Cuts for Your Sous Vide Adventure
If you're in a pinch and can't find bavette, don't sweat it! Here are some alternative cuts to consider:
- Flap Meat: This is quite similar to bavette but make sure you tweak the cook time a bit.
- Skirt Steak: This cut is bursting with flavor, and a good sear in a hot cast-iron skillet after a shorter sous vide process will still give you a juicy steak.
- Flank Steak: Leaner than bavette, this cut performs well with the sous vide method but yields a slightly different, yet still satisfying, end result.
- Grass-Fed, Dry-Aged, or Wagyu?
While wagyu beef, with its exceptional marbling, brings a full-bodied beef flavor that's hard to match, you can also opt for grass-fed or dry-aged beef. Each offers unique advantages and a complexity of flavors. However, if you're going the Wagyu route, let the meat be the star and keep your seasonings simple—think sea salt and black pepper.
3 - Tools Needed
- Sous Vide Machine: I use the Anova Sous Vide Precision Cooker for the best results. This tool helps maintain a steady water bath temperature for consistent cooking.
- Vacuum Bag or Sous Vide Bag: A must for the sous vide process. This helps in even cooking and retaining the meat's juices.
- Cast Iron Skillet or Grill: To achieve that perfect sear after the meat is cooked.
4 - Seasoning
- Dive into the Marinade
If you want your steak to sing, this marinade is your backstage pass to flavor town. Let's get started:
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning
- 1 teaspoon pepper
- ½ teaspoon salt
- A pinch of red pepper
Grab a small bowl and whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and that exciting pinch of red pepper. Once that's mixed well, place your steaks in a resealable Ziploc bag or a large bowl. Pour that marinade right over them. For the best infusion of flavors, let your steaks marinate for at least 2 hours, or go all out and let them soak overnight.
- Rub-a-Dub-Dub, Steak in a Tub
If you think your steak is missing that little extra something, look no further. Here's the rub that'll take your grilling to the next level:
- 4 tablespoons paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 3 tablespoons sea salt
- 2 tablespoons crushed red pepper
- 1 tablespoon black pepper
- 2 tablespoons brown sugar
Blend all these spices together in a bowl and give it a good stir until everything melds into one glorious mixture. When it's time to grill, slather a generous amount of this rub on both sides of your steaks. Really work that seasoning into the meat to make sure it penetrates those muscle fibers. Allow the flavors to get cozy and blend by letting the steaks rest for about 15 to 20 minutes before they hit the grill.
- Spicing It Up With Herbs
Feeling adventurous? Throwing some herbs like rosemary or thyme into your sous vide bag is a great way to introduce additional flavors. The herbs will meld into the steak during the sous vide process, creating a beautifully aromatic end result.
5 - Cooking Methods
- Sous Vide: The Art of Precision
Let's break down what makes sous vide awesome and where it might make you scratch your head a bit.
The Good Stuff:
- Nail the Perfect Temp: With sous vide, you can hit your wagyu bavette steak's ideal temp on the dot. No more guesswork; it's like having a cheat code for cooking.
- Juicy & Tender Goodness: Sous vide softens up that connective tissue and muscle fibers but keeps all the juices locked in. You end up with a steak that’s not just tender, but juicy too.
- No Sweat for Thicker Cuts: Got a thick slab of meat? No problem. Your sous vide machine takes care of it, making sure it’s evenly cooked all the way through.
- Safety First: Pop in a meat thermometer while your steak's in its sous vide bath. You'll know it's cooked safely, inside and out.
- Patience Required: If you're hungry now, you might find the long cooking time a bit of a drag. Especially if you're aiming to soften up a lot of connective tissue.
- Gear Up: You can’t sous vide without, well, a sous vide machine. And don’t forget the vacuum or sous vide bags. So, yeah, a little investment is needed.
- Searing After Sous Vide: Grill vs. Skillet
So you've nailed the sous vide part, and your steak is begging for that final, glorious sear. Now comes the million-dollar question: Grill or cast iron skillet? Let's break it down!
Going the Grill Route:
- Smoky Goodness: Want that irresistible smoky flavor? The grill's got your back.
- Thick Steak Champion: If you're cooking a thicker steak, the grill excels in giving it that perfect sear.
- Mind the Edges: Be careful, you could end up overcooking the edges while aiming for that Instagram-worthy sear.
- More Prep Time: Remember, you'll need to preheat and possibly clean the grill, so factor in some extra time.
Team Cast Iron Skillet:
- Sear It Even: The skillet gives you an even, consistent sear, thanks to its high heat retention.
- Quick and Foolproof: The skillet heats up fast and reduces the risk of overcooking your steak.
- Grill-Flavor FOMO: You won't get that classic grilled taste, if that's what you're after.
- Indoor Smoke Alert: Keep the exhaust fan on; things can get a bit smoky inside.
And there you have it! Whether you're Team Grill or Team Skillet, both have their merits.
- In the Oven: The Old Reliable
For those who don't have an Anova Sous Vide Precision Cooker or any other sous vide setup, cooking bavette steaks in the oven is still a fantastic option.
- First Things First: Preheat your oven to 400°F. While it’s heating up, let your steak come to room temperature.
- Preparation: Season your steak generously with sea salt and black pepper. You can even throw on some of your homemade spice rub.
- Seal the Deal: Wrap the steak in foil or place it in a shallow pan with some olive oil to keep it moist. You could also add some Worcestershire sauce for extra flavor.
- Timing is Key: Use a meat thermometer to monitor the internal temperatures for your desired level of doneness. For a medium-rare steak, aim for an internal temperature of around 135°F.
- Final Touch: For that perfect crust, switch the oven to broil and move the steak closer to the heating element for about 3-5 minutes. Keep an eye on it to ensure a nice crust without overcooking.
- Let It Rest: Allow the cooked steak to rest on a cutting board for about 10 minutes before slicing. This will ensure all the much-desired juices get reabsorbed into the meat fibers.
By adopting one of these methods, you're well on your way to enjoying a beautifully marbled cut of meat that is both tender and packed with full-bodied beef flavor. Whether it’s a wagyu bavette from your local butcher or a supermarket find, these methods will make any steak lover swoon.
6 - Cooking Tips
So, you’ve got your beautifully marbled cut of wagyu bavette steak from your trusted local butcher. Let’s talk about some game-changing cooking tips that will take that steak to the next level, shall we?
- Dry Brining Your Steak: What's the Deal?
Dry brining is a great way to lock in that full-bodied beef flavor. Forget the water bath; this method uses good ol' salt to do the magic.
- Salt it Up: Generously sprinkle kosher salt on both sides of your steak.
- Rest Time: Place the steak on a cutting board or cooling rack and let it sit at room temperature for at least 1 hour. For best results, you can let it rest in the fridge for up to 24 hours.
- Pat Dry: Before cooking, use paper towels to pat the steak dry. This will ensure a good sear.
- Achieving Perfect Doneness Using a Meat Thermometer: Why it Matters:
To hit that sweet spot of medium-rare steak or whatever your personal preference is, a meat thermometer isn't just a good idea—it's essential.
- Insert and Read: Insert your meat thermometer into the thickest part of the meat during the sous vide process or when cooking in the pan.
- Temperature Check: Look for an internal temperature of 130-135°F (55-57°C) for medium-rare.
- Rest and Cut Against the Grain:
You want your steak to hold as much juice as possible. So, before you start slicing it into thin slices or whatever your favorite cut is, let it rest on the cutting board.
- Take a Break: After your steak is cooked to your liking, let it rest for 5-10 minutes. This allows the muscle fibers to relax and locks in the juices.
- Cut Against the Grain: Look for the direction of the muscle fibers and cut against them. This ensures a tender cut and elevates the end result of your cooking.
Whether you’re using an Anova sous vide precision cooker, a cast iron skillet, or opting for high temperatures on the grill, these cooking tips are your ticket to a delicious, juicy steak.
7 - Storage Instructions
- In the Fridge
Store cooked bavette in an airtight container for up to 3 days.
- In the Freezer
For longer storage, freeze in a vacuum-sealed bag for up to 3 months.
- Best Way to Reheat
Thaw overnight and reheat in an oven at 300°F for about 10 minutes.
8 - Side Dishes
Your wagyu bavette steak deserves to be the star of the show, but even stars need a strong supporting cast. The right side dishes can elevate your meal from "Wow, that’s a good steak" to "This might be the best dinner I've ever had." So, let's dive into some scrumptious options that are not just fillers but enhancers to your main course.
Each of these side dishes brings its own unique character to your dinner table, making your wagyu bavette steak not just a meal but an experience.
Final Take Away
Alright, steak aficionados, here's the final takeaway: Don't miss out on the game-changing experience of cooking wagyu bavette steak using the sous vide method. This technique takes an already exceptional cut of meat and elevates it to new heights, delivering unbeatable flavor, tenderness, and juiciness every single time. Pair it with delectable sides like gnocchi, herb-roasted potatoes, or grilled asparagus, and you've got a meal that will leave your taste buds begging for more. Trust me, this is one culinary adventure you don't want to skip! Cheers!
- 1 Precision Cooker
- 1 Grill or Skillet
- 1.5 lb wagyu bavette I recommend Snake River Farm / black grade
For the rub/seasoning:
- 1 tablespoon Diamond Crystal Kosher Salt
- 1 tablespoon fresh ground black peppercorn
For the cook/sear:
- 2 teaspoon olive oil or enough to brush entire cut and pan
- 2 tablespoon butter place in the sous vide bag
- ½ teaspoon black truffle butter
- ½ teaspoon Guerande OR Camargue sea salt
- Unwrap, rinse meat, and pat dry with a paper towel.
- On a cutting board, trim excess fat.
- Sprinkle the kosher salt evenly on both sides of the cut and seal in a vacuum bag.
- Add your favorite seasoning. Recommended: butter, thyme, rosemary, and garlic (on both side of the cut).
- Set the Anova cooker for 8 hours at 129°F. This recipe is set for a tender texture and a medium-rare cook (130°-135°F).
- Seal the bag.
- Place the meat in the bath and wait until fully cooked.
- When the targeted temperature is reached, take the meat out and place in an ice bag for about 20-30 minutes.
- While the meat sits in the ice bath, prepare your grill or your cast iron pan: - If you are using a charcoal grill: Set up your grill following the manufacturer’s instructions for for direct grilling and preheat to high with a ¾ or full filled chimney and give it about 15-20 minutes. Rake the coals into a mound, and add fresh coal if/as needed, to build a hot fire. - If you are using a cast iron skillet: Pour about 1 tablespoon of olive oil on your skillet and preheat on high heat for about 15-20 minutes, or until oil begins to generate smoke.
- After 20-30 minutes, take the bag out of the ice bath, open and remove the meat. Discard the bag. Remove the thyme, the rosemary, and the garlic. With a paper towel, pat the meat dry.
- If not done already, brush the grill or the cast iron pan with olive oil.
- Cook on each side for 3 to 5 minute or until internal temperature in the thickest point reaches:- 115° to 120°F for rare- 125-130°F for medium-rare
- Brush with additional olive oil throughout the searing if/as needed.
- Place meat on a cutting board.
- Sprinkle meat with butter (I personally prefer and recommend using black truffle butter, but any butter works).
- Cover loosely for about 5 minutes.
- Slice and sprinkle lightly with Guerrande salt to taste.
Frequently Asked Questions
Wagyu beef stands out because of its superior marbling, which results from selective wagyu genetics. This marbling enhances the meat's flavor, tenderness, and juiciness. French chefs and steak lovers alike often consider it the pinnacle of beef quality. If you join our mailing list, you can get exclusive deals to experience the best cuts for yourself.
Originally, wagyu cattle come from Japan. However, wagyu genetics have spread worldwide, and you can find high-quality wagyu beef in countries like Australia and the United States. U.S. wagyu often comes from a first crossbred generation of wagyu cattle and Angus dam, making it a unique and delicious cut.
Wagyu bavette steak is a cut that comes from the lower belly of the wagyu cattle. It's a favorite cut among French chefs and offers incredible marbling and flavor. It has different uses; you can grill it for skewers or turn it into great fajitas, among other delicious dishes.
Yes, high-quality wagyu beef can be eaten raw, and it is often enjoyed this way in dishes like steak tartare. However, make sure you purchase your wagyu from a reputable source that stores the beef at the proper temperatures, often shipped on dry ice to maintain quality. Customer service can provide more details on the best ways to prepare wagyu for raw consumption.