When I first discovered Bavette Steak, I wasn’t sure what to expect. It sounded fancy (hello, French name!), but when my husband whipped this up for dinner one night, I was HOOKED. Juicy, tender, and packed with flavor, it’s like the steak world’s best-kept secret. And guess what? It’s SUPER EASY to make at home. Let’s dive into everything you need to know to master this underrated cut of beef.
Love steak night? Try this creamy and indulgent Steak Gorgonzola Recipe for your next dinner!
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What is Bavette Steak?
Bavette Steak, also known as flap steak, is a long, flat cut of meat that comes from the cow’s lower belly, near the flank. It’s similar to skirt steak or hanger steak, but what makes it stand out is its beefy flavor and tenderness when cooked right.
It’s popular in French cuisine (Bavette literally means “bib” in French), but in the U.S., it’s often overshadowed by ribeye or sirloin. That’s GOOD NEWS for us, though, because it’s usually more affordable while still delivering restaurant-quality vibes at home.
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Why You’ll Love Bavette Steak
Here are three reasons why Bavette Steak is a total game-changer:
- FLAVOR, FLAVOR, FLAVOR: It has an intense, beefy taste that feels like a celebration in your mouth.
- EASY TO COOK: Whether you’re grilling, pan-searing, or broiling, this cut is quick and forgiving.
- BUDGET-FRIENDLY: You don’t have to spend $$$ to enjoy a high-quality steak night.
When I served this for my sister-in-law’s birthday dinner, she thought I’d ordered it from a fancy steakhouse. (Thanks for the compliment, but nope I just know a good cut when I see one!)
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How to Cook Bavette Steak
Cooking Bavette Steak is all about keeping it SIMPLE while respecting the meat. Here’s how you can nail it every time.
Choose the Right Cut
When shopping for Bavette, look for marbling (those white fat streaks in the meat) and an even thickness. Ask your butcher if you’re unsure—it’s worth getting the freshest cut.
Season Like a Pro
You don’t need fancy rubs or marinades to make this steak shine. A classic mix of salt, pepper, and garlic powder works wonders. If you want to be extra fancy, add a splash of soy sauce or Worcestershire sauce for a savory kick.
Pick Your Cooking Method
Here are three fail-proof ways to cook Bavette Steak:
GRILLING
- Heat your grill to medium-high.
- Cook for about 3-4 minutes per side for medium-rare (internal temp: 130°F).
- Let it rest for 5 minutes before slicing.
PAN-SEARING
- Use a cast-iron skillet for the best sear.
- Heat the pan until it’s SMOKING hot, then add oil.
- Cook for 3 minutes per side, then finish in the oven at 375°F for about 5 minutes if needed.
BROILING IT
- Preheat your broiler and place the steak on a foil-lined baking sheet.
- Broil for 4-5 minutes per side, keeping an eye on it to avoid overcooking.
Let it Rest
This is CRUCIAL. After cooking, let your Bavette rest for at least 5 minutes. This allows the juices to redistribute, and keeping every bite tender and juicy.
Slice Against the Grain
To maximize tenderness, slice your Bavette against the grain (perpendicular to the lines in the meat). It makes all the difference!
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Bavette Steak Recipe: Quick and Delicious
Here’s a foolproof recipe you can whip up on a busy weeknight or for a special occasion.
Ingredients You’ll Need
- 1 lb Bavette Steak
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
How To Cook Bavette Steak
Get the Steak Ready
Take your steak out of the fridge about 30 minutes before cooking so it can come to room temperature. This helps it cook evenly.
Season It Well
Rub the steak all over with salt, pepper, and garlic powder. These simple seasonings really let the beef’s flavor shine.
Heat the Grill Pan
Place your cast-iron grill pan on the stovetop and crank up the heat to medium-high. When it starts smoking, drizzle a bit of olive oil across the surface.
Cook the Steak
Lay your steak down on the pan and leave it alone for about 3 minutes per side. This helps build that flavorful crust. For medium-rare, aim for an internal temperature of 130°F.
Rest is Everything
Take the steak off the heat and let it rest on a cutting board for 5 minutes. This locks in all those delicious juices.
Slice Against the Grain To keep it tender, slice the steak thinly and against the grain. Trust me, this step makes all the difference!
Serve it with roasted veggies, or mashed potatoes .
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Pro Tips for Bavette Steak
- Marinate for Extra Flavor: If you’ve got time, marinate the steak in soy sauce, lime juice, and garlic for 30 minutes.
- Don’t Overcook: Bavette is best served medium-rare. Overcooking can make it chewy.
- Pair with Sauce: A chimichurri or garlic butter sauce will take it to the next level.
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FAQs About Bavette Steak
No, but they’re similar. Bavette is more tender and has a richer flavor than flank steak.
You can find it either at specialty butcher shops or online meat retailers. Some grocery stores may label it as “flap steak.”
Reheat it slowly in a skillet over low heat with a splash of beef broth to keep it moist.
Yes! Wrap it tightly in plastic wrap then try to place it in a freezer-safe bag. It’ll keep for up to 3 months.
Try roasted potatoes, grilled asparagus, or even a classic Caesar salad. You can’t go wrong!
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You’re officially ready to take on the Bavette Steak! Grab one, heat up the grill, and get ready to wow your friends and family. They’ll be talking about your steak skills for ages!
If you’ve given this recipe a shot or have your own special twist on Bavette Steak, share it in the comments—I’d love to see how you’ve made it your own.
Have fun cooking, and remember: no one has time for dull, flavorless steak!
