How do you cook a Wagyu Bavette Steak? Learn how to masterfully cook a wagyu bavette with Chef Geoff Cox of the Michelin Bib Gourmand Restaurant Hop Alley.

First we will salt and sear the steak in a ripping hot pan, then we will poach an egg yolk as part of the smoked soy sauce dipping sauce for the steak. After the steak rests, Geoff will show you how to properly slice a bavette steak agains the grain. The dish gets finished with flaky salt, black pepper, and green sichuan peppercorns.

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What were we cooking?
A Wagyu Den Exclusive Stone Axe Full Blood Wagyu Bavette BMS 8/9. This steak was included in The Wagyu Den March 2025 Allocation. Get your exclusive wagyu cuts and rare goods delivered to your door quarterly! Learn more:

Geoff Cox is the executive chef of Hop Alley in Denver, CO. It is a Michelin Bib Gourmand restaurants. Geoff has been working at Hop Alley since it opened 9 years ago. He’s been the executive chef for the last 8 years.

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Video Title: How to Cook Wagyu Bavette Steak | Michelin Bib Gourmand Chef

00:00 – Intro: Wagyu Bavette, Smoked Soy Sauce, Poached Egg Yolk
00:32 – How to Cook Wagyu Bavette Steak
02:45 – How Did This Dish Come About?
03:22 – How to Separate Egg Yolk From White
04:06 – How to Poach an Egg Yolk
04:38 – How to Slice Bavette Steak Against the Grain
06:23 – Wagyu Bavette, Poached Egg Yolk, Smoked Soy Sauce from Hop Alley
08:02 – Outro: Chef Geoff Cox of Hop Alley

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