Australian Wagyu Bavette Steak (Marble Score: 9+) (8oz)
Australian Wagyu Bavette Steak (Marble Score: 9+) (8oz)
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut:
Bottom Sirloin
Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu Bavette Steak is to reverse sear or sous-vide. The optimal oven temperature is 225 degrees fahrenheit. In order to properly reverse sear, you must cook the meat on a very low and indirect heat before searing the outside over high direct heat. This is a great way of getting the perfect medium rare steak. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Preferred Cooking Time: The Wagyu Bavette Steak should be placed in the oven for 30-45 minutes. Then place the steak on to a skillet and sear for 1 minute on each side or until it reaches an internal temperature of 145 degrees fahrenheit.
Wine Pairing:
Zinfandel
- Cut: Australian Wagyu Bavette Steak
- Grade: Wagyu (Marble Score: 8/9)
- Weight: (8oz)
