Bavette Steak Recipe

Some of us prefer alternative cuts of meat or can't afford prime cuts. Bavette steak is one of those inexpensive cuts, and when cooked properly, it rivals even the finest of prime beef cuts.

It can be cooked in many ways, from frying in a skillet to grilling to sous vide to perfection. Cooked and sliced correctly, it is a delicious, tender, juicy steak served with classic steakhouse sides such as creamed spinach and mashed potatoes.

Jump to:

• What is bavette?
• Ingredients
• Preparing the meat
• Instructions
• Chef tips
• Sauces for bavette steak
• Popular side dishes
• Related recipes
• Useful equipment
• Recipe
• Comments

What is bavette?

Bavette comes from the bottom sirloin of the steer, close to the flank.

It's a fibrous cut with long filament-like muscles. It looks and tastes very similar to flank or skirt steak. Although it's a different cut altogether.

Many suppliers and stores will sell it as flank because it's so closely related and, to the average eye, pretty much the same.

The meat's thickness means it cooks quickly, so care is needed to avoid overcooking.

Because the meat has a fibrous, loose texture, it is well-suited to absorbing the flavour of barbecue sauce, chimichurri, or salsa verde.

Ingredients

• Meat- Buy the best bavette you can afford. Grain-fed beef is more marbled than grass-fed and will be juicier and more tender.
• Seasoning - Natural salt and freshly cracked black pepper.
• Oil for frying - You can use lard or beef dripping, too. Otherwise, just a neutral-smelling oil like canola or sunflower.
• BBQ sauce(optional) - My barbecue sauce recipe.

See recipe for quantities.

Preparing the meat

If you're lucky enough to have a pre-cut, trimmed piece, there is nothing left to do but cook it.

If it's a large, untrimmed bavette, it's simple to trim it and cut it to the correct shape.

1. Remove any tough connective tissue and excessive fat.
2. Cut the meat into wide strips(3 fingers wide at least) along the length of the meat fibres. You don't want a big flap of meat, as it won't sear evenly.
3. If you are using marinades or dry rubs, add them and give the meat a thorough massage. Store in a plastic bag or food-safe container in the fridge overnight so that the flavours "penetrate" or stick better.
4. Before you cook the meat, make sure to pat it dry with a paper towel. A wet steak won't sear.

Instructions

Skillet or pan-fried

1. Prep the Skillet/Grill: Heat a cast-iron skillet until very hot.
2. Prepare the Steak: Remove the meat from the fridge and pat it dry with a paper towel. Rub it with oil and season one side with salt (save the pepper for later).
3. Sear the Steak: Place the steak in the hot pan. Move it around for even searing, about 2 minutes.
4. Flip and Season: Flip the steak, season the other side with salt, and cook until well caramelized. Sear the edges of the steak if it is thick. Keep the pan hot to avoid boiling.
5. Check Temperature: Use a meat thermometer to ensure the internal temperature reaches 42°C (107°F) for rare or 45°C (113°F) for medium-rare.
6. Rest the Steak: Remove from heat and let it rest on a wire rack or plate, flipping every 30 seconds. The temperature will rise a few degrees.
7. Serve (Without BBQ Sauce): Slice thinly against the grain and season with salt and freshly cracked black pepper.
8. With BBQ Sauce: In the pan, add 2 tablespoons of barbecue sauce and bring to a simmer. Add the steak to coat in the sauce, then slice and season.

How to cook it sous vide

1. Set your water bath to 45 °C or 113 °F.
2. Seal the bavette in a vacuum bag with a touch of neutral oil. Do not season it yet.
3. Cook sous vide for 20 minutes, then let the steak rest in the bag at room temperature.
4. While it's resting, heat a skillet or grill.
5. Remove the steak from the bag and pat it dry with a paper towel.
6. Season the steak on the side that will hit the pan first.
7. Sear quickly on one side, then repeat the seasoning and searing on the other side.
8. Remove from the skillet or grill and let it rest for another 3 minutes.
9. Slice the bavette thinly across the grain and serve immediately.

How to grill bavette

1. Heat your grill until it's very hot.
2. Pat the steak dry on a paper towel.
3. Brush the bavette with a light coating of neutral oil and season the side that will hit the grill first.
4. Flip and turn often to avoid burnt grill marks. Grill marks are a sign of bad technique. You want a steak with a deep brown caramelised, even crust. Remember to oil and season on the side, hitting the grill next.
5. Continue flipping and turning until the steak reaches an internal temperature of 45 °C (113 °F).
6. Remove the bavette from the grill and let it rest for 5 minutes before thinly slicing across the grain and serving.

Chef tips

• Buy top-quality beef from a reputable supplier. Marbled beef will be juicier, more tender, and have more flavour than lean beef.
• Pat your steak dry before searing to avoid it from steaming in the pan.
• Make sure your skillet or grill is very hot before searing.
• Use a temperature probe to easily judge when it's cooked.
• Let the steak rest before slicing, then slice across the grain to avoid chewiness.

Sauces for bavette steak

Popular side dishes

Related recipes

Useful equipment

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Recipe

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