Wagyu Bavette

we served Bavette to many friends. universally, they indicate this is one of, if not, the best beef they have ever eaten. and they are not new to Wagu

The wife is a lifelong filet mignon eater. I sous vide the lightly seasoned bavette at 140 for 2 - 2. 5 hours. Let rest, cut into thick slices, sear briefly high heat no oil. She loves it (I do too) and says it may be better than filet.

One of my favorite SRF cuts. Best way is over a campfire, searing it over the flames before finishing it off indirect.