Meet Your New Favorite Steak
Bavette is one of the lesser known butcher's favorite cuts.
Let’s start with the basics of where it comes from: The bavette steak is a long, flat piece of meat taken from the abdomen of the beef along with the flank steak (pictured above is a half portion of the the whole muscle which will feed 2-3 people). Bavette is a relatively lean cut, but it has some marbling which will keep the meat nice and juicy in cooking.
Bavette is most interchangeable in recipes with the better known skirt steak, which sits further up the beef on the ribs. They are similar in shape and texture, but the bavette is more tender, and overall larger and slightly thicker, which makes it a bit harder to overcook. It is a flat steak, but has thicker and thinner parts, so you’ll need to keep an eye out when grilling or pan-frying larger portions, because the thinner end cooks faster than the thicker end.
When it comes to preparation, marinating bavette is a great way to add flavor to the beef, and using acidic ingredients in your marinade such as citrus, vinegars, alcohol, or even yogurt or buttermilk helps to further tenderize the meat. You can also enhance the flavor by seasoning with with a dry rub, or you can finish cooking the steak with herbs and butter.
Bavette should be cooked quickly over high heat to medium-rare (125°F), as it can become tough if cooked past that point. It is best cooked on a grill or in a hot skillet, and should be seasoned with salt and pepper, or other spice if using, before cooking. And remember to let your steak rest for 5-10 minutes before slicing to allow all the juices to redistribute evenly throughout the meat. Bavette steak should always be sliced against the grain before serving to enhance its tenderness. This ensures you don’t get stringy or chewy steak.
Due to its rich flavor and tenderness, I prefer a simple preparation for this cut. Bavette is great simply seasoned with salt and pepper, and maybe served with a bright, fresh sauce like chimichurri or salsa verde. It’s also perfect for steak frites! Sliced bavette makes fantastic sandwiches, steak salad or tacos, and if you slice before cooking, it’s a great cut to use for a stir fry.
More Favorite Quick Cooking Steaks
Flat Iron Steak
Thin, smooth, and marbled, this incredibly tender steak cut from the shoulder is packed with all the flavor.
Skirt Steak
With a distinct grain and fat throughout, this steak is ready quick dip in a marinade and a hot kiss from the flames.