Wagyu Bavette Steak 2 x 800g

Wagyu Bavette Steak 2 x 800g



The bavette, that long, slender steak from the lower end of the belly, sounds less than promising. No rim of creamy-yellow fat to frame its flesh; no thick bone at its side to enrich it as it cooks; a piece of meat that is cut thinner than I usually prefer. And yet, briefly marinated with thyme, garlic and rosemary and cooked quickly on a hot griddle or over coals outdoors and left to rest before slicing, it has become my go-to steak……”
Nigel Slater, The Guardian, Aug 2018

Out of stock



How to cook:

  1. Grill steaks on high heat for a few minutes on each side until browned and place in oven for 5 mins for medium-rare.
  2. Remove from the oven, cover in aluminium foil and set aside.
  3. If you don’t like your meat rare, slice the bavette into 1cm-thick slices once out of the oven and grill slices for 10 seconds on each side before serving.