Hey, meat lovers! Prepare yourselves for a flavor-packed adventure that's gonna take your grilling game to the next level. Today we're diving into the succulent world of grilled beef skewers. But wait—this ain't just any skewer recipe; we're talking about Wagyu Bavette skewers. The combo of exquisite meat and just-right seasoning will make you close your eyes, nod your head, and smile like you've just found food Nirvana. Let's get into it!
1 - Why You Will Love This Recipe
Hold onto your taste buds, because this wagyu bavette skewer recipe is a gastronomic tour de force you won't want to miss. Unlike regular beef, wagyu's superior marbling floods every bite with an extraordinary richness and succulence. That luxurious texture means you don't need a slew of seasonings—just a simple dash of salt and a sprinkle of pepper to accentuate, not overshadow, the beef's natural goodness. And here's the kicker: when you throw this marbled masterpiece on the grill, you're in for a treat. The high heat crisps up the exterior, creating a tantalizing crust while sealing in an interior that's impossibly tender and juicy. Whether you're kicking back with weekend BBQ vibes or aiming to wow at an upscale dinner, this recipe delivers on all fronts, offering the perfect balance of versatility and gourmet flair. Trust me, one bite and you'll know why wagyu is the game-changing ingredient your skewers have been waiting for.
2 - The Best Cut of Meat For This Recipe
- Recommended Cut For This Recipe
The crème de la crème for this recipe is none other than the Wagyu Bavette steak. Bavette is a versatile cut that's a real treat for steak lovers. It’s found in the bottom sirloin, and it’s similar to flank steak and flap steak but much more luxurious. If you're looking for top-notch Wagyu Bavette, check out Snake River Farms. They offer U.S. American Wagyu with exceptional marbling and free shipping, usually by the following Monday.
If you’re buying locally, look for cuts with good marbling. The more marbling, the better the flavor. A decent marble score is a surefire sign of quality.
- Other Cuts You Can Use For This Recipe
- Flank Steak: More accessible and still offers a beefy flavor. Simply adjust the cooking time as it's a bit leaner.
- Sirloin Flap: Similar to bavette but less tender. It’s great for fajitas and should be marinated for a bit longer.
- Skirt Steaks: Another alternative with a loose-grained texture that absorbs flavors well. Cook it at a medium-high heat to get the best out of it.
- Using Wagyu Beef, Grass-Fed Beef, or Dry-Aged Beef
Each type of beef offers a unique flavor profile:
- Wagyu Beef: Known for its intense marbling, it melts in your mouth and has a unique, full-bodied beef flavor.
- Grass-Fed Beef: Offers a more earthy, distinct taste.
- Dry-Aged Beef: Concentrated and robust flavors.
If you’re going for Wagyu, ensure you don't overwhelm it with too many flavors. Its natural flavor is already extraordinary.
3 - Tools Needed
- Grill or Cast Iron Pan: Nothing beats the smoky flavor a grill offers. But a cast-iron pan can achieve an excellent sear too.
- Sous Vide Machine (Optional): For an even more tender texture, using a sous vide can do wonders.
- Meat Thermometer: Perfect for nailing the desired internal temperatures and ensuring your meat is cooked just the way you like it.
4 - Seasoning
- Using a Marinade
When it comes to infusing your wagyu bavette steak with maximum flavor and tenderness, marinating is the route taken by many French chefs. For this versatile cut, concoct a marinade that pairs olive oil, minced garlic, thyme, and just a dash of balsamic vinegar. Pop that vacuum-sealed package of wagyu in a marinade bath and let it sit in the fridge overnight. Thanks to its exceptional marbling and loose-grained texture, the wagyu cut will absorb these flavors like a sponge, resulting in skewers boasting a full-bodied beef flavor you'll never forget.
- Using a Rub
Now, if you're a steak lover who's all about that immediate, beefy punch, let's talk rubs. Our American wagyu bavette comes from wagyu cattle with a high marble score, and it doesn't need much to shine. A simple call of Diamond Crystal Kosher Salt, ground black peppercorn, and optional garlic powder does the trick. Remember to bring your wagyu to room temperature before applying the rub. While rubs may not tenderize the meat as marinating does, they can emphasize the wagyu's beefy flavor in a heartbeat, especially when cooked over medium-high heat.
- Other Seasoning Options
Feeling adventurous? Sky's the limit with wagyu. Consider elevating your skewers with Black Truffle Butter or going minimalist chic with some Camargue sea salt. Wagyu's exceptional marbling makes it a favorite cut for different uses, from sizzling in a cast iron pan to slow-cooking via sous vide. So whether you're preparing great fajitas or aiming for steakhouse-level perfection, there's a seasoning approach that's just right for you.
5 - Cooking Methods
- On the Grill
- Pros: Let's start with the traditional grilling method that epitomizes Latin American and U.S. barbecue culture. When you grill wagyu bavette, you unlock an unbeatable smoky aroma and that mouth-watering char that steak lovers dream of.
- Cons: Now, managing heat can be a bit tricky—especially if you're a grilling newbie.
- Tips: Here's a pro tip: make sure your coals are glowing red and covered with white ash for optimal heat. For our American Wagyu Bavette, aim for medium-high heat and keep a meat thermometer handy to check for internal temperatures. This ensures you nail that full-bodied beef flavor every time.
- In the Oven
- Pros: If you're looking for a more controlled environment, the oven is your best friend. French chefs often recommend this method for wagyu cuts with a high marble score because it's easier to manage temperature.
- Cons: On the downside, you won't get that quintessential smoky aroma that comes from grilling.
- Tips: Don't despair; you can still achieve a great sear by using your oven's broiler setting. It’s like having a grill flipped upside down!
- Sous Vide
- Pros: For those who swear by modern cooking techniques, sous vide guarantees you tender meat every single time. Plus, it's a great way to infuse flavors deep into the wagyu beef, thanks to its loose-grained texture.
- Cons: The catch? It takes longer, but the result is worth the wait.
- Tips: For a flavor-packed experience, add thyme, rosemary, and a dash of olive oil to your vacuum-sealed package. Sous vide cooking allows for maximum flavor infusion, making every bite a real treat.
6 - Cooking Tips
- Dry Brining Your Steak
Let's start by talking about dry brining, a must-try technique especially for steak lovers who appreciate the exceptional marbling of wagyu cuts. Dry brining not only seasons your wagyu bavette steak but also helps to break down the fibers in the meat. Grab some kosher salt and generously sprinkle it over the entire surface of the steak. Doing this well ahead of cooking—preferably overnight in a vacuum-sealed package—enables the salt to work its magic, breaking down fibers and amplifying that full-bodied beef flavor.
- Perfect Doneness Using a Meat Thermometer
The next step is to cook your steak to your preferred level of doneness, and the best way to do that is by using a reliable meat thermometer. Whether you're grilling, using a cast-iron pan, or trying out sous vide, aim for an internal temperature of around 130°F for that perfect medium-rare finish. If you're in the United States and forgot to buy a thermometer, no worries—our customer service can guide you through our next-day free shipping options to get one by the following Monday.
- Rest Your Steak and Cook Against the Grain
Finally, once your wagyu reaches that coveted internal temperature, give it a rest—literally. Resting your steak allows the juices to redistribute throughout the meat, making it even juicier. Use paper towels to pat it dry before cutting. And when you do cut, make sure you're going against the grain. This technique breaks up the fibers and contributes to a tender, almost melt-in-your-mouth experience. Wagyu, with its loose-grained texture, particularly benefits from this method, turning every bite into a real treat.
7 - Storage Instructions
- In the Fridge
Store in airtight containers for up to 3-4 days.
- In the Freezer
Freeze in a vacuum-sealed package for up to 3 months.
- The Best Way to Reheat This Recipe
Low heat in the oven, covered in aluminum foil, ensures the meat remains juicy.
8 - Best side dishes for bavette steak recipes
Massage kale with olive oil, balsamic vinegar, and a pinch of salt until wilted. Top with roasted pecans and cranberries for added flavor.
Cut sweet potatoes into cubes and mix with olive oil, rosemary, and garlic. Roast in a preheated oven until golden brown.
Cut broccoli into florets and mix with olive oil, salt, and pepper. Roast in a preheated oven for 15-20 minutes or until golden brown.
Final Take Away
If you're a steak lover looking to elevate your grill game, this wagyu bavette steak recipe is a real treat you won't want to miss. It brings the full-bodied beef flavor of wagyu to the forefront, showcasing the exceptional marbling that makes this cut a favorite among French chefs and BBQ enthusiasts alike. By taking advantage of a simple call for seasoning and cooking at medium-high heat, you get a versatile cut of meat that's just as perfect for a fancy dinner as it is for great fajitas. And don't forget: for the best results, let your steak come to room temperature before cooking, and always use a meat thermometer to nail that ideal internal temperature. So why settle for your average flank or flap steak when you can indulge in the superior taste and texture of wagyu? For more delectable recipes and exclusive deals, make sure to join our mailing list. Trust me, this is the culinary adventure you've been waiting for.
- 1.5 lbs bavette
For the Rub/Seasoning:
- 1 tablespoon Diamond Crystal Kosher Salt
- 1 tablespoon ground black peppercorn
- 2 tablespoon garlic powder (optional)
For the sous vide (optional)
- 2 units thyme sprigs
- 2 units rosemary sprigs
- 2 tablespoon unsalted butter
For the Sear:
- 1 tablespoon olive oil (or enough to brush the entire cut and pan)
- 1 tablespoon butter (Recommended: Black Truffle Butter)
- Guerande OR Camargue sea salt (optional)
- Unwrap, rinse meat, and pat dry with a paper towel.
- On a cutting board: trim excess fat and slice bavette steak into chunks
- Generously season your bavette steaks with the salt, pepper, and garlic (optional) rub.
Option 1 - pre-cook your meat sous vide (optional)
- To bring out the full flavor of your diced bavette, place them in a sealable bag with thyme, rosemary, and butter. Make sure to securely close the bag so all ingredients are safely contained within.
- To achieve a tender texture and MEDIUM-RARE cook, set your Anova cooker to 8 hours at an exact temperature of 130°F. This range should be between 130°-135°F for optimal results. For a firmer texture, reduce the cooking time to 2, 4, or 6 hours according to personal preference. If you like your meat rare/well done, adjust the target temperature to taste: Rare, 120 to 125 degrees; Medium, 140 to 145 degrees F.
- Immerse the meat into the sous vide bath and leave it until the cooking process is complete.
- When the desired temperature is achieved, take out your diced sous vide bavette and place it the in an ice bath for 20-30 minutes.
- Once cooled down, take the marinated beef out of the bag, pat it dry, and skewer your diced bavette.
Option 2 - Prepare your meat for the grill
- Thread your diced bavette onto skewers.
- Let your skewers rest in the fridge for up to an hour or even overnight, to give them enough time to absorb all of their flavors.
Directions for grilling
- While the meat sits in the ice bath, prepare your grill. To get your grill going, follow the instruction manual for direct cooking and heat to a high temperature with three-quarters or full chimney capacity. Allow the charcoal to 10-15 minutes to become hot. Gather the embers together into a mound, then add extra coal if needed to build an intense blaze.
- If you haven’t already, brush your grill or cast iron pan with olive oil and then carefully grill the skewers for 1-3 minutes on each side or until browned. I recommend grilling your skewers on an open flame with the lid open, particularly if you pre-cooked your meat sous vide. If not, monitor the internal temperature of your skewers with a digital thermometer and grill until the temperature reaches 130°F.
- Once the desired temperature has been achieved, carefully transfer the skewers to a cutting board.
- Generously season your grilled meat with butter (I highly advise trying black truffle salt, but any kind of butter will do).
- Lightly cover your creation with aluminum foil and let it sit for approximately 5 minutes.
- For a delicious flavor, season with Guerrande salt and then cut into slices.
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.
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.
For the best results, let your wagyu bavette come to room temperature before cooking. This allows for more even cooking. You can then sear it on high heat for a few minutes per side, depending on its average weight. Make sure to pat the steak dry with paper towels to remove any excess moisture before cooking. After cooking, let it rest before slicing against the grain.
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.