WAGYU FLANK STEAK

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Pan / Grill / 800 degrees

Place the meat in the refrigerator one day before cooking. We recommend leaving the meat in the vacuum bag. One hour before cooking, you can place the meat on your kitchen counter to allow it to come to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render out during searing. Sear your steaks as hot and for as short a time as possible, turning them regularly, approximately every 30 seconds.

Once the steaks have reached the desired level of browning, remove them from the direct heat and place them on the grill over indirect heat. Cook the steaks on the grill at approximately 120°C until they reach the desired internal temperature.

For the best possible flavor, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect level of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

Made from the belly of the Wagyu beef, this dry-aged flank steak is known for its juicy texture and rich aroma, which comes from the unique marbling of the meat.
The flank steak is also known as bavette steak, flank or London broil and is often referred to as Jiffy steak or Malmedy steak.

To guarantee the quality, sustainability and freshness of the meat, we promise regional and high-quality production, high animal welfare and a balanced, species-appropriate diet for the Wagyu cattle.
In the USA, Wagyu flank steak is a staple at BBQs. When prepared correctly, there are few Wagyu steaks as tender and flavorful. First, grill the Wagyu flank steak and be sure to slice it thinly, first lengthwise with the grain, then against the grain.

Furthermore, the correct core temperature is crucial for proper preparation, ensuring it remains juicy and flavorful. You can find new and valuable preparation tips and recipe ideas on our recipe page.

With its fine marbling and high BMS (Beef Marbling Standard), the dry-aged beef flank steak is a true delight for meat lovers.
With its high protein density and low fat content, flank steak is not only delicious but also nutritionally valuable.