Bavette Steak
Perfect Bavette steak with my signature chocolate barbecue sauce.
Servings 2 portions
Ingredients
- 400 g (⅞ lb) bavette steak
- oil for frying
- salt and pepper to taste
- 30 g (2 tablespoon) chocolate bbq sauce - optional
Instructions
- Prep the Skillet/Grill: Heat a cast-iron skillet until very hot.
- 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).
- Sear the Steak: Place the steak in the hot pan. Move it around for even searing, about 2 minutes.
- 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.
- 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.
- 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.
- Serve (Without BBQ Sauce): Slice thinly against the grain and season with salt and freshly cracked black pepper.
- 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.
Notes
- I recommend buying grain-fed, well-aged bavette, as grass-fed bavette can be tougher to cook well.
- For best results, always use a meat thermometer and follow my guidelines.
- Leftovers are not as good warmed up as fresh, but make great salads.
- It can be stored cooked in the fridge for up to 3 days or frozen for up to 3 months.
- Always remember to rest the steak before serving.
Nutrition
Serving: 200g Calories: 481.8kcal Carbohydrates: 6.12g Protein: 40.12g Fat: 31.75g Saturated Fat: 13.37g Trans Fat: 1.82g Cholesterol: 124mg Sodium: 224.05mg Fiber: 0.14g Sugar: 4.99g Vitamin A: 1.07IU Vitamin C: 0.1mg Calcium: 4.7mg Iron: 18.76mg
Keywords:bavette steak recipe, how to cook bavette steak
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