A dive into the world of Bavette Steak
Bavette steak is one of the most flavourful and juiciest cuts out there, but it doesn’t get near the glory it deserves.
It may get confused with flank or skirt steak, but bavette is an entirely different cut of beef, and it is even more delicious. Bavette steak, sometimes called flap steak, comes from the sirloin primal of the animal. Specifically, from the bottom sirloin, close to where a flank steak cut comes from, which is the reason why they often get confused. They, in fact, have similar taste profiles and could be excellent substitutes to one another, but they are not the same cut.
Bavette steak often comes with tremendous marbling and a nice tender texture. Its grain and muscle fibers are quite loose looking with clear space between the grain fibers compared to other beef cuts, which help rubs and marinades seep in and soak into the meat.
You may not have heard of bavette steak since it can be challenging to get ahold of, as there is a relatively small amount in each animal; 2-4 pounds is the average that we can get. It is, however, not impossible to find if you have access to a reliable butcher. There are also some online outlets selling high-quality cuts of bavette. For a fancier cut, you can check out a Wagyu beef farm for an extra delicious Wagyu bavette steak.
Bavette is versatile to season, be it a dry rub or a marinade. As the openness of its fibers allows the beef to soak up seasoning and marinade for a richer taste. However, cooking bavette can be tricky, as the steak has a thicker end and a thinner end, which makes it essential to pay attention while cooking to make sure it is cooked evenly. There’s not much excess fat with this cut, but it is a good idea to trim it off before seasoning and cooking.
To achieve a perfect cook on your steak, make sure it registers an internal temperature of 130°F, let it rest for 10 minutes before slicing and serving. It is crucial to make your slices against the grain to make sure the bites you serve are tender with the right texture. Cooking your bavette steak is not very hard, there are so many methods and even more recipes to cook it. The classical methods include grilling, pan-frying, or even sous vide after a nice dry rub or a marinade until the bavette reaches the desired temperature. Don’t forget to serve it with your favorite side dishes or sauces to make your dish shine.
Grilled bavette steak recipe:
The best way to grill your bavette steak is to sear it on direct heat to get that nice crust, then move the bavette to a less hot spot on your grill.
Pan-fried bavette steak recipe :
A cast-iron pan is perfect for this recipe.
All you need to do is to heat your pan over medium-high heat, add 1 teaspoon of oil, then put your bavette in after seasoning it, flipping every minute for even searing for 3-4 minutes, then butter baste your cut with garlic and herbs until it reaches desired temperature.
Sous vide bavette steak recipe:
Vacuum seal your bavette in a plastic bag, put it in the warm water at 130°F until it is fully cooked, then reverse sear it by placing it on a hot cast-iron pal or a grill for a minute on each side for a quick sear. Dry rubs for your bavette are quite easy; it goes from just some good quality salt and freshly ground pepper to adding other spices such as garlic powder, onion powder, smoked paprika, or cayenne pepper for some spice. You can get creative with the flavors you want to add to your bavette! Marinades, too, are not so hard to prepare, we will be sharing our favorite marinades with you for a lovely bavette steak recipe.
How to Marinade Bavette steak?
Basil and Garlic marinade:
- 1/3 cup of soy sauce
- 1/3 cup of lemon juice
- 1/3 cup of Worcestershire sauce
- 1/2 cup of olive oil
- 3 tablespoons of dried basil
- 3 large cloves of garlic minced
- 1 tablespoon of dried parsley flakes
- 1 teaspoon of freshly ground pepper
Mix all the marinade ingredients in a bowl, then transfer to a zip bag with your bavette steak, let it marinate overnight in the fridge, then cook your meat.
Soy Ginger marinade:
- 1/2 cup low-sodium soy sauce
- 1/4 cup canola oil
- 1 teaspoon of grated ginger
- 1 clove of minced garlic
- 2 tablespoons of brown sugar
Similarly with the first marinade, it is essential to let your meat marinate overnight to absorb all the flavors before cooking.
Parsley Pesto marinade:
- 1 cup of Italian parsley
- 1-2 cloves of garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 of grated parmesan cheese
- 2-3 tablespoons of olive
- 2-3 tablespoons of butter
For an Italian take on a bavette steak recipe, prepare the pesto by blending all the ingredients in a processor until smooth, brush it onto both sides of the bavette and let it chill in the refrigerator for about half an hour, then grill your steak or pan fry it.
Steak and bourbon are a classic pair, if you are a whiskey fan, you will love this recipe.
- 1/2 cup bourbon
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/3 cup dry red wine
- 2 cloves of garlic crushed
- 1 tablespoon of fresh ground pepper
Allow your bavette to marinate for 5 hours then grill it over hot charcoal or gas grill, basting often with marinade until ready. Other than the classical cooking methods, bavette is perfect for so many different recipes. We will share some of our favorite bavette steak recipes with you for a nice dinner with your family or friends.
Bavette steak Bulgogi:
With the rise of Korean cuisine, Bulgogi is one of the must-try dishes, and your bavette steak is perfect for it.
- 1/4 cup Korean dark soy sauce
- 3 tablespoons of granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 3 grated medium garlic cloves
- 3 scallions 6-inch stalks minced
- 2 pounds bavette steak sliced thin against the grain
- Whisk together soy sauce, sugar, vegetable oil, sesame oil, sesame seeds, garlic, and scallions in a bowl until well combined.
- Add your beef and make sure it is evenly coated, then cover and refrigerate for 30 minutes
- Drain the beef, shaking off the excess liquid and scraping off the scallion and garlic
- Heat your grill pan over medium-high heat, then add some vegetable oil
- Wait until it starts smoking, then add your bavette and grill it to your preferred doneness, and make sure to keep your eyes on it as it cooks fast.
Miso Bavette Steak recipe:
Miso is becoming a staple in our kitchens as it has a great umami flavor that can be added to many of your favorite dishes, and steak is not an exception!
- 2 bavette steaks
- 1/4 cup of sliced green onion
- 1/2 tablespoon of butter
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
- 1 tablespoon of miso paste mixed with 2 tablespoons of water
- Season your bavette with salt and pepper on both sides
- Preheat your cast-iron pan and put the oil in it
- Cook your steak in the pan for 3 minutes per side
- Take the beef off the heat and slice it into bite-size pieces
- Add the miso-water mixture with the butter into the pan and cook while stirring for a minute
- Put the bavette back into the pan and cook for another minute or so before serving the meat with the miso sauce
Tangy Asian Bavette Steak recipe:
For more Asian-inspired dishes, check this easy-to-make and flavorful recipe.
- 1 bavette
- 2 finely chopped red onions
- 2 tablespoons of grated ginger
- 1/2 cup of low-sodium soy sauce
- 1/4 cup vinegar
- 1/2 olive oil
- 3 tablespoons of honey
- Salt and freshly grated pepper
- Add all the ingredients with the bavette into a plastic bag and let it marinate in the refrigerator overnight
- Grill the steak or pan fry it until it registers 130 degrees F for a medium-rare cook
- Rest your steak for 10 minutes before serving
Bavette Steak Fajitas recipe:
Make your Mexican night more exciting with this recipe!
- 1 pound bavette steak
- 8 corn or flour tortillas
- 1 sliced avocado
- 1/2 sliced yellow onion
- 1 tablespoon extra virgin olive oil
- 1 line
- 1/2 tablespoon garlic powder
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 1/2 tablespoon paprika
- 1/2 tablespoon chili powder
- 1/2 tablespoon kosher salt
- Mix all seasoning ingredients in a small bowl, then coat the bavette steak with the mixture and let it rest for 1 hour at room temperature
- Preheat your cast-iron pan for a minute, then add your olive oil and sear both sides over high heat, then lower the heat and continue cooking until the desired temperature.
- Take the bavette steak off the pan to rest
- Add the onions to the pan, with more olive oil if needed and sauté it until it gets soft, then turn off the heat.
- Cut the bavette steak against the grain into thin slices.
- Serve immediately on corn or flour tortillas, add onions and avocado slices and squeeze some lime over it.
You can optionally add some other toppings such as shredded cheese, salsa guacamole, sour cream, etc., and enjoy your meal.
Grilled Bavette Steak with Avocado Chimichurri:
Chimichurri is popular to serve with a steak, but what about an avocado chimichurri?
- 1 bavette steak
- 3/4 cup of cilantro
- 1 tablespoon of oregano
- 1 clove of garlic
- 3 tablespoons vinegar
- 4 tablespoons extra virgin olive oil
- 1 tablespoon of lime juice
- 1/4 teaspoon of pepper flakes
- 1/2 teaspoon of salt
- 1/4 teaspoon pepper 3 diced avocados
- Preheat your grill to 400 F
- Add pepper, salt, red pepper flakes, lime juice, olive oil, vinegar, garlic, oregano, and cilantro to a food processor and process until smooth
- In a bowl, add the processed chimichurri to the avocado and toss together to combine
- Grill your bavette steak after seasoning it with salt and pepper until the desired doneness
- Rest your bavette, then serve with the chimichurri.
The next time you visit the meat counter of your local grocery store or you go to your butcher, try to get your hands on a nice bavette, and we promise it will become a part of your favorite cuts of beef list!