Is bavette a good cut of steak?

Yes, Bavette steaks are absolutely delicious! They're flavorful, tender, and juicy when cooked right. This cut comes from the bottom sirloin, making it a great option for grilling or pan-searing. It’s more affordable than some premium steaks, but packs a big punch in taste. So, if you're looking for a tasty yet budget-friendly steak, you’ll love Bavette steaks!

What is bavette steak called in USA?

In the USA, Bavette steak is often referred to as "flap meat." It’s the same cut, just with a different name. This cut is prized for its flavor and tenderness. You can find it in butcher shops, or it may be labeled as flap steak or sirloin flap. Whichever name you see, it’s a great steak to try out in any recipe!

Is bavette steak chewy?

Bavette steak can be a little chewy if not cooked properly. But don't worry! If you slice it against the grain, it becomes tender and delicious. To make sure it’s not tough, try marinating the steak before cooking and cook it over medium-high heat. When done right, it’s super juicy and easy to chew. It’s all about the technique!

What is the best way to cook bavette steak?

The best way to cook Bavette steak is to grill or pan-sear it. Start by seasoning it well, then cook it over medium-high heat for a few minutes on each side. You want to keep the inside juicy, so aim for medium-rare to medium doneness. After cooking, let it rest before slicing against the grain. This method gives you the most flavor and tenderness!

Bavette Steaks: Perfect Cooking Tips & Recipes

Ingredients

Scale

2 Bavette steaks (approximately 6–8 oz each)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
Salt and freshly ground black pepper, to taste

Instructions

Prep the steaks: Remove Bavette steaks from the fridge and allow them to rest at room temperature for 30 minutes to ensure even cooking.
Season the steaks: Rub both sides of the steaks with olive oil. Season generously with salt, pepper, and minced garlic.
Heat the cooking surface: Preheat a grill or skillet to medium-high heat. Ensure the surface is hot before adding the steaks.
Cook the steaks:
- For grilling: Cook the steaks for 4-6 minutes per side, depending on desired doneness.
- For pan-searing: Cook for 3-4 minutes per side, flipping once.
Rest and serve: Remove the steaks from heat and let them rest for 5 minutes to allow the juices to redistribute. Slice against the grain for maximum tenderness.
Optional garnish: Sprinkle with fresh rosemary and a pinch of sea salt before serving.

Notes

Flavor Boost: Add a sprinkle of smoked paprika to your seasoning for a subtle smoky flavor.
Doneness Tips: For medium-rare, aim for an internal temperature of 130°F (54°C). Use a meat thermometer for accuracy.
Serving Ideas: Pair with mashed potatoes, roasted vegetables, or a crisp side salad. For a casual twist, serve in a sandwich with lettuce and tomato.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Enjoy your perfectly cooked Bavette steaks with minimal effort and maximum flavor! 🥩

Author: Nina
Prep Time: 10 minutes
Cook Time: 12 minutes
Cuisine: American, French

Nutrition

Serving Size: 1 steak (approximately 6 oz)
Calories: 350
Sodium: 80mg
Fat: 25g
Carbohydrates: 0g
Fiber: 0g
Protein: 35g