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Ingredients
Cooking
The Cajun-rubbed Wagyu bavette is grilled over an open flame or seared in a hot skillet, allowing the meat to develop a delicious char on the exterior whilst retaining its succulent juiciness on the inside.
Cook for 2 minutes 30 seconds each side for a medium-rare steak (recommended).
Once cooked, remove the bavette from the grill or skillet and allow to rest for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy final dish.
After resting, slice the against the grain into thin strips and enjoy!
