Bavette preparation recommendation

Grill, plancha or pan

The bavette steak has a pithy, aromatic taste.

Quick: Fill a large pan with cold water and place the meat in it for about an hour.

Slow: Place in the fridge 1 day before preparation.

Remove the meat from the fridge or water bath, unwrap and pat dry with kitchen paper.

Set the grill, plancha or pan to 75% of the maximum temperature and preheat well. Apply a teaspoon of Wagyu fat or frying oil to the frying surface or directly onto the meat. Place the steak directly from the fridge onto the preheated surface and press gently onto the frying surface with a turner. After approx. 120 seconds, turn the meat onto another side and apply gentle pressure there too. Please repeat this process several times until the desired core temperature is reached, we recommend a core temperature of 57 - 60 degrees Celsius for the bavette. To do this, measure the temperature in the thicker part of the steak.

We recommend enjoying the meat with a "steak finisher". To do this, cut the steak into thin strips against the grain, fan out slightly and season with a steak finisher. Enjoy hot immediately afterwards.

We wish you a good appetite!