If you’re looking to shake up your steak routine, bavette steak is a fantastic choice. This cut comes from the bottom sirloin and is known for its rich, beefy flavor and tender texture when cooked properly. It’s a favorite among chefs for its versatility and taste.
In this recipe, we keep things simple to let the natural flavor of the steak shine. Just a generous seasoning of salt and pepper, a quick sear in a hot pan and you’ll have a restaurant-quality meal in minutes. Perfect for a weeknight dinner or a special occasion.
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Recipe details
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Ingredients
Instructions
- Pat the steak dry with paper towels. Season generously on all sides with salt and coarsely ground black pepper.
- Heat a large drizzle of oil in a large skillet over medium-high heat. Once hot, add the steak and cook to your desired doneness, about 5-7 minutes per side for medium-rare.
- Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain. Serve immediately.
Recipe Tips
For best results, let the steak come to room temperature for 20 minutes before cooking.
Always slice bavette steak against the grain to ensure tenderness.
Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
FAQ
What is bavette steak?
Bavette steak is a cut from the bottom sirloin area, known for its rich flavor and tender texture. It’s sometimes called flap meat or sirloin flap.
How do I know when the steak is done?
The best way is to use a meat thermometer. For medium-rare, aim for 130°F; for medium, 140°F. You can also use the touch test or cut into the steak to check.
Can I grill bavette steak instead of pan-searing?
Absolutely! Bavette steak is excellent on the grill. Cook over high heat for 4-6 minutes per side, depending on thickness.
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