Bavette Steak

"A butcher's best-kept secret" Known for its rich marbling, deep flavor, and tender texture, the Bavette (aka flap steak) is your ticket to steakhouse-quality dining right in your kitchen. .70-1.30 lbs How to Cook the Perfect Bavette Steak Cooking a Bavette steak is all about bringing out its bold flavor and tender texture. Here’s how you make it a showstopper every time: 1. Marinate or Season Boldly Bavette loves bold flavors. A marinade with olive oil, garlic, soy sauce, citrus, and herbs works wonders, but a simple salt-and-pepper rub also lets its natural flavor shine. Let it sit at room temperature for 30 minutes before cooking. 2. High Heat is Your Best Friend Whether you’re grilling or pan-searing, crank up the heat. The goal is to get that beautiful crust while locking in the juices. Grill: Preheat your grill to high heat and cook for 3-5 minutes per side. Pan-Sear: Heat a cast-iron skillet until it’s screaming hot. Add a splash of oil, then sear each side for 3-4 minutes. 3. Medium Rare is the Sweet Spot The Bavette shines at medium rare (130–135°F) for optimal juiciness. Use a meat thermometer to nail the doneness—don’t rely on guesswork. Rare: 125°F Medium Rare: 130–135°F Medium: 140–145°F (Still juicy but less tender.) 4. Rest Like a Pro Once cooked, let your Bavette rest for 5–10 minutes. This allows the juices to redistribute, making every bite insanely tender. 5. Slice Against the Grain Here’s the game-changer: Bavette steak has pronounced muscle fibers. To maximize tenderness, slice it thinly against the grain at a 45-degree angle. This shortens the fibers and makes each bite buttery smooth. 6. Pair It Right Bavette is versatile, so pair it with chimichurri, caramelized onions, or a zesty horseradish sauce. Or keep it simple with roasted veggies and mashed potatoes.