Bavette Steak Recipe (2024)

Need a delicious steak to feed a crowd? This Perfect Bavette Steak is similar to a flank steak or skirt steak. It's lean, incredibly flavorful, tender, and is meant to be cooked quickly! Check out how simple it is to make this lesser-known, and underrated cut of meat!

We're big fans of steak in this house. When we stumbled upon bavette steak at the local butcher, we knew we had to give it a try. It's a long, thin cut of meat that is meant to be cooked quickly at a high temperature to give it a nice sear. It's best served as a medium-rare steak.

It holds up nicely to bold sauces, so we slathered it in our cowboy butter sauce, that's packed with spices, lemon, herbs, garlic & shallots. You may also love serving it with our delicious creamy mushroom sauce.

Looking for more awesome beef recipes? Be sure to check out this air fryer ribeye, this steak and seafood skillet with creamy parmesan sauce, this melt in your mouth roast beef, this dutch oven pot roast, this sirloin tip roast in the slow cooker, or these air fryer short ribs.

❤️Why you'll love this

• Simple ingredients. No marinade is needed, though you can marinate this steak if you like. We season it with a little salt and pepper, then serve it with our bold cowboy butter dipping sauce.
• Quick & easy. This steak is ready to eat in 20 minutes or less, so it's perfect for an easy dinner!
• No special equipment is needed. Feel free to cook this right on a griddle pan on your stovetop, or on a gas grill if you have one.
• Packed with flavor. This flavorful steak has a bold, beefy flavor. Once you try this cut you'll see just how delicious it is.
• Feeds a crowd. Don't worry about individual portions! This recipe is a great way to feed a crowd. Just grill up the steak, cut it up, and serve it family-style.
• Lean & tender. Not only is this a lean cut, but it also has an incredibly tender texture. It will become an instant favorite.

🥩Ingredients

Here are the ingredients we used. You can find the nutritional information and full quantities in the recipe card.

• Bavette steak - Ask your local butcher for this beef cut. It's also known as flap meat, sirloin flap steak, hanger steak, or sirloin bavettes.
• Olive oil - To get a good sear. Add the butter later when serving. Trying to cook this steak at high heat with butter will just burn it.
• Kosher salt & black pepper - We kept it simple, as this steak has a wonderful flavor. You can marinate the steak if you'd like to, but there's no need.
• Parsley, thyme & flaky sea salt for garnish

Substitutions & Variations

• Garlic and herb. Instead of just using salt and pepper, add garlic powder, onion powder, and chopped fresh herbs such as thyme, rosemary, and parsley to your olive oil mixture for a flavorful herb marinade. We don't recommend adding fresh garlic to the mix right away, as it will just burn when cooking at a high temperature.
• Mustard and horseradish. Combine equal parts of Dijon mustard and horseradish, and spread it over the steak before cooking. This will give the meat a tangy and spicy kick.

📖Instructions

🔪Prep work

• Heat a large cast iron pan or griddle over medium-high heat. This recipe can also be made on a grill, but we don't have one of our own yet!
• Dry off the steak really well with a paper towel before seasoning to get rid of excess moisture. This will help you achieve a nice sear!

Season both sides of the steak generously with salt (Image 1) and pepper (Image 2).

Once your pan is hot, add oil, and place the meat down on the grill pan in a single layer. (Image 3)

✨Pro tip: Place the thin end of the steak away from the hottest part of the heat source, as this part will cook the quickest.

Once the steak naturally releases itself from the pan, flip to the other side and cook. This should take about 2-4 minutes. Once the steak is flipped over, begin monitoring the temperature with a meat thermometer.

Remove the steak from the heat once it has reached a few degrees below your desired doneness. We like our steak between a rare and medium-rare, so we take it off the heat somewhere between 118°F -123°F. (Image 4)

See Also

Chicken Green Bean Stir Fry (With Sweet Chili Sauce) A Viral Highly Rated RecipeLamb Leg Steaks With Crushed Peas, Dill & Feta Recipe | Waitrose & PartnersChicken Shawarma - Middle Eastern Style, Healthy, Low Carb RecipeBobotie - Classic South African Recipe Made With Beef Mince, Spices & Nuts

Rest for 10 minutes before cutting in, then cut the steak against the grain.

That's it! Enjoy as is, or add this cowboy butter dipping sauce for the ultimate bite.

♨️Temperature guide

Please note, that we can't guarantee cook times when reaching these temperatures. It may take less time with a thinner steak, or more time with a thicker steak, which is why we suggest using a thermometer.

• Rare - 120°F- The center of the steak will be cool to warm, very tender, and a red to pink color.
• Medium rare - 130°F- This is generally considered the "perfect cook" on most steaks. It's a pretty popular temperature to order! The center will be read and warm.
• Medium - 140°F- This cook will have a hot pink center, and the steak will be slightly firmer in texture.
• Medium-well - 150°F- This steak will be mostly brown and firm in the center.
• Well done - 160°F+- Finally, this cook on the steak will have absolutely no pink color in the center. It will be completely brown, firm, and very dry.

💭Frequently asked questions

🥔Side dishes

Want to plan the whole meal? Here's a few recipes that would be great to serve alongside the steak!

• Air fryer fingerling potatoes or . Both crispy potato recipes are perfect to accompany the steak.
• You can't go wrong with redskin mashed potatoes either!
• Low carb? No problem! Try these creamy mashed turnips or this keto southern baked mac and cheese!
• You may also love this Italian green bean salad or air fryer garlic bread.

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More Recipes To Consider

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📖 Recipe