Table of Contents
The Perfect Blend of Old and New: Herbsaint and the Wagyu
New Orleans has a powerful gravity that pulls you towards the beautiful chaos of the French Quarter. But sometimes, the most memorable finds are just a little bit outside that magnetic field. I was taking a streetcar down the grand, oak lined St. Charles Avenue when I spotted Herbsaint. It had the stately look of a classic New Orleans building but with a bright, clean, modern feel. It looked like a place that was confident, a place that knew exactly what it was.
It felt like a sophisticated neighborhood bistro, the kind of place locals go for a truly special meal. The energy was different from the Quarter. It was a refined but relaxed buzz, the sound of people enjoying incredible food without any of the touristy fanfare.
I found out that Herbsaint is one of the jewels in the crown of Chef Donald Link, who is basically a rockstar in the New Orleans food world. He’s a Louisiana native who has this incredible talent for taking the Cajun and Creole flavors he grew up with and presenting them in a fresh, elegant way. Herbsaint was one of his first big projects, and it feels like the heart of his culinary philosophy.
The name itself is a tribute to a local anise liqueur, a little piece of New Orleans history. And that’s what the restaurant feels like. It’s a place that deeply respects the traditions of this city, but it’s not a museum. It’s a kitchen that’s constantly evolving, blending those classic Louisiana flavors with French and Italian influences. It’s a beautiful conversation between the old and the new.
The menu was a perfect reflection of that idea. It was full of dishes that sounded both comforting and exciting. I was in the mood for something that felt both rustic and refined, and the Grilled Wagyu Bavette sounded like exactly that.
When the plate came to the table, it was a picture of beautiful simplicity. It was a perfectly cooked piece of steak, sliced to show off its incredible rosy interior, with a deep, dark char on the outside. It was resting on a bed of the creamiest potato puree I’ve ever seen. There was no fussy garnish, no unnecessary sauce. Just perfect ingredients, treated with respect.
I took a bite, and it was just phenomenal. The wagyu was so unbelievably tender and rich, it practically dissolved on my tongue. The smoky char from the grill gave it this incredible depth of flavor. And the potato puree was so buttery and smooth it was like a cloud. It was a perfect dish. It wasn’t trying to show off with a dozen different components. It was just a celebration of a perfect piece of meat, cooked with incredible skill.
Herbsaint was a beautiful experience. It felt like a glimpse into the future of New Orleans cooking, a place that honors its past while creating something new and exciting. It’s a quiet legend, and for me, it was the taste of modern New Orleans.
Crafting the Steak at Home
That steak from Herbsaint was one of those dishes that just gets stuck in your brain. It wasn’t about a fancy sauce or a complicated technique. It was about a perfect piece of meat, cooked perfectly. That seemed like a challenge I could actually try at home.
The mission, I knew, was all about the steak itself. I couldn’t just use any old cut. I went to a good butcher and found a beautiful piece of wagyu bavette. It was gorgeous, and I knew the only way to cook it was to honor it by doing as little as possible.
When I got it home, I just let it sit on the counter for a while to come up to room temperature. Then, I seasoned it really simply, with just a very generous amount of coarse sea salt and freshly cracked black pepper on all sides. That’s it. No marinade, no rubs.
I got my grill as hot as I possibly could. I wanted that incredible crust, that deep char I remembered. The sizzle when it hit the grates was just instant gratification. I cooked it for just a few minutes on each side, letting the flames do their work. I wasn’t aiming for well done. A steak this good deserves to be a perfect medium rare.
The hardest part of the whole process was the next step. I took it off the grill and just let it rest on a cutting board for a good ten minutes. It’s torture to wait, but it’s the most important part.
While it was resting, I attempted to recreate those magical potatoes. I boiled some potatoes until they were falling apart, then passed them through a ricer to get them super smooth. Then I added way more butter and warm heavy cream than is probably reasonable and just whipped them until they were light and fluffy.
Slicing into the steak was the moment of truth. It was a perfect rosy pink inside with that dark, smoky crust. I sliced it against the grain and served it right on top of a big spoonful of those creamy potatoes. Was it the same as sitting in that beautiful New Orleans bistro? Of course not. But it was an incredible taste of that memory. It was a lesson in how a perfect ingredient, treated with a little respect, can be the most delicious thing in the world.
Chef’s Notes: Spicy Bourbon Wagyu Steak
• Bring Wagyu to room temperature before grilling – This ensures even cooking and maximizes tenderness. Cold meat sears unevenly.
• Pat dry and season simply – Salt and pepper rub highlights Wagyu’s natural marbling. A dry surface builds a better crust.
• Craft bourbon sauce in layers – Boiling bourbon with chili flakes extracts smoky heat. Broth adds depth, cream rounds out texture.
• Simmer sauce until velvety – A 10–15 minute reduction thickens naturally. Resting the sauce off-heat deepens flavor.
• Grill over high heat for sear – Flip every 10 minutes for balanced marks. Aim for medium-rare (127–130°F) to preserve juiciness.
• Rest steak before slicing – A 15-minute foil tent redistributes juices, preventing dryness. Slice against the grain for tenderness.
• Pair with balanced sides – Rice, grilled vegetables, or mashed potatoes complement the richness. Coconut-lime rice adds brightness.
• Enhance rub with herbs or smoke – Rosemary or thyme add aromatics; smoked paprika brushed on before grilling boosts smokiness.
Spicy Bourbon Wagyu Steak
Ignite your grill skills with this luscious Spicy Bourbon Wagyu Steak recipe featuring a robust, creamy bourbon sauce infused with smoky heat. Perfectly seared and sliced Wagyu bavette offers unparalleled tenderness and flavor that pairs beautifully with simple sides like rice or grilled vegetables. Dive into this ultimate steak experience that’s both bold and refined—tailored for anyone craving the perfect balance of spice, creaminess, and premium beef excellence!
4
servings30
minutes30
minutes620
kcal30
minutes1
hour30
minutesKeep the screen of your device on
Ingredients
Wagyu Bavette
24 ounces whole Wagyu bavette steak well-marbled, trimmed of excess fat, patted dry
- Seasoning Blend
3 tbsp coarse kosher salt mixed evenly with black pepper to form rub
2 tbsp freshly ground black pepper
- Bourbon Sauce Elements
4 fl oz bourbon whiskey quality bourbon for deeper caramel tones
1 tsp ancho chili flakes smoked
1 tsp habanero flakes fiery
1 tsp chipotle pepper flakes smoky
1 cup beef broth rich, hearty foundation
½ cup heavy cream enriches and smooths the sauce
- Alternative Ingredients
Wagyu Bavette Substitute: Use grass-fed flank or skirt steak if Wagyu isn’t accessible; both offer similar texture and flavor profiles.
Bourbon Whiskey Replacement: Apple cider or non-alcoholic whiskey-flavored syrup for a milder alcohol-free alternative.
Heavy Cream Switch: Coconut cream or full-fat yogurt can substitute to maintain creaminess and cater to dairy-free needs.
Beef Broth Alternative: Vegetable stock for a lighter version or mushroom broth to add umami depth suited for special diets.
Chili Flakes Variations: Paprika or cayenne powder for less intense heat or if avoiding specific peppers.
Kosher Salt and Pepper Mix: Sea salt and freshly cracked black peppercorns as an accessible seasoning swap.
Directions
- Preparing the Steak – Mise en Place Seasoning: Begin by retrieving the Wagyu bavette from refrigeration about one hour before cooking to reach room temperature. This step ensures even cooking inside and out. Trim any excess fat gently using a sharp chef’s knife, then pat the steak dry with paper towels to enhance the sear. Liberally coat the meat with the salt and pepper rub, ensuring full coverage on all sides. Set aside to rest for 15 minutes while preheating your grill to high (approximately 10 minutes). (Time: 25 minutes)
- Crafting the Bourbon Cream Sauce – Infusion Reduction: While the steak rests, pour bourbon into a small saucepan over medium-high heat. Add ancho, habanero, and chipotle flakes and bring the mixture to a rolling boil. This step releases the smoky, warming flavors essential to the sauce. Next, carefully stir in the beef broth and let it simmer uncovered for five minutes to reduce slightly. Lower the heat, stir in the heavy cream, and bring back to a gentle boil before reducing to medium-low. Allow the sauce to thicken for 10-15 minutes, stirring occasionally until it reaches a luscious, velvety consistency. Remove from heat and let it cool to room temperature, enabling flavors to deepen further. (Time: 30 minutes)
- Grilling the Bavette – Searing Monitoring: Place the seasoned Wagyu steak on your preheated grill. Cook for 20-30 minutes total, flipping every 10 minutes to ensure evenly distributed heat and searing marks. Use an instant-read thermometer to track internal temperature; aim for medium-rare between 127°F to 130°F for optimal juiciness and tenderness. Once done, transfer the steak to a clean plate and tent loosely with foil. Rest the meat for at least 15 minutes to allow juices to redistribute, preserving flavor and moisture. During this downtime, turn off the grill. (Time: 40 minutes)
- Serving – Slicing Presentation: Carve the rested Wagyu steak thinly against the grain into half-inch slices, which helps create tender bites. Arrange the slices on a serving platter and generously drizzle the spicy bourbon sauce overtop. Pair with your favorite sides like steamed rice and grilled seasonal veggies for a balanced and hearty meal. Optionally, garnish with fresh herbs or a squeeze of lemon for brightness. Serve immediately for full flavor impact. (Time: 10 minutes)
Equipment
- grill
- small saucepan
- wooden spoon
- knife set
- Cutting Board
- paper towels
- tongs
Notes
- For best results, allow the steak ample time to reach room temperature before grilling and avoid frequent flipping to build that perfect crust. The spicy bourbon sauce can be made ahead to deepen its flavor and gently reheated before serving. Serve this hearty steak alongside grilled asparagus, roasted garlic mashed potatoes, or coconut-lime jasmine rice for a harmonious meal. Consider adding a touch of fresh rosemary or thyme into the rub for aromatic complexity. For an extra smoky touch, finish the steak with a light brushing of smoked paprika before grilling. This recipe also pairs beautifully with a crisp red wine or robust bourbon cocktail.
Nutrition Facts
- Calories: 620kcal
- Fat: 42g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 16g
- Cholesterol: 140mg
- Sodium: 580mg
- Potassium: 900mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Protein: 52g
- Vitamin A: 250IU
- Vitamin C: 3mg
- Calcium: 60mg
- Iron: 5.5mg
FAQs: Spicy Bourbon Wagyu Steak
How spicy is the sauce in this recipe?
The heat here is layered rather than overwhelming, thanks to ancho, habanero, and chipotle flakes that bring depth without overpowering the steak. This balanced approach is similar to how Herbsaint-inspired kitchens build flavor—complex, smoky, and warm without losing nuance. The sauce mirrors the richness you’d expect from a dish elevated with the boldness and refinement associated with Herbsaint.
Can I prepare the sauce ahead of time?
Yes—this sauce actually becomes even better when made earlier because the bourbon and spices have time to meld fully. Many chefs who work in Herbsaint-style Southern kitchens prepare their sauces in advance for deeper, more cohesive flavor. Reheat gently before serving to preserve that velvety texture and maintain the beautifully layered heat that pairs so well with Herbsaint-level cooking.
What type of steak can I use if Wagyu isn’t available?
Flank or skirt steak works beautifully and still absorbs seasoning while staying tender when cooked properly. The key is a good sear, a proper rest, and thin slicing against the grain—techniques often highlighted in Herbsaint-inspired cooking. These cuts offer an accessible alternative while still letting the spicy bourbon sauce shine with the same richness celebrated in Herbsaint dishes.
How do I prevent the steak from drying out?
Bring the steak to room temperature, season well, and use an instant-read thermometer to avoid overcooking. Resting the meat afterward is essential for keeping juices locked in, a step emphasized often in Herbsaint-level kitchens known for precision and technique. These small steps ensure your steak stays as tender, juicy, and flavorful as the dishes that define Herbsaint’s elevated Southern style.
What sides pair best with this dish?
Grilled vegetables, steamed rice, or roasted potatoes balance the richness of the steak and the creamy bourbon sauce. These accompaniments reflect the kind of thoughtful pairings you’d find in a Herbsaint-style dining experience, where every side enhances the main dish rather than competing with it. Simple, vibrant flavors help the bold, smoky cream sauce echo the elegance associated with Herbsaint.
More Recipes
Steak with Foie Gras Sauce
Cooks in 48 minutesDifficulty: EasyGet ready to impress your dinner guests with this restaurant-quality seared filet mignon bathed in a velvety foie gras sauce! With golden-brown fingerling potatoes, caramelized Cipollini onions, and a flambéed Cognac demi-glace, this dish delivers rich layers of flavor in every bite. Chef-style tips throughout make it approachable, whether you’re hosting a special celebration or elevating your weeknight dinner. Let your stovetop become a stage—this gourmet feast is closer than you think. Ready to turn an ordinary evening into an unforgettable culinary experience?
Skirt Steak with Kale Chimichurri
Cooks in 1 minutesDifficulty: EasyThis vibrant skirt steak recipe features a zesty kale chimichurri sauce, offering a healthy and flavorful twist on a classic. Marinated steak is grilled to perfection and topped with a fresh, herbaceous blend of kale, parsley, oregano, and garlic. Ready in under an hour, it’s perfect for a quick weeknight dinner or a weekend barbecue. Customize the spice level with optional red pepper flakes. Enjoy a delicious and nutritious meal that’s sure to impress, combining lean protein with fresh herbs and bold flavors for a memorable dining experience.
Grilled Flap Steak
Cooks in 35 minutesDifficulty: EasyPrepare yourself for an unforgettable flavor explosion with this Grilled Flap Steak crowned by a vibrant chimichurri sauce. Think juicy, tender beef seared over smoky flames, then drizzled with a tangy blend of fresh herbs, garlic, and red wine vinegar. It’s an easy, celebratory main course that transforms any weeknight into a gourmet affair—no fancy techniques required!
