Get ready to fall head over heels for this incredibly juicy, flavorful Bavette Steak. It’s a cut that’s often overlooked, but trust me-it delivers big time in both taste and texture. Perfect for a weeknight indulgence or a weekend grilling session, this steak is tender, richly marbled, and just begging to be the star of your dinner table.
Why You’ll Love This Recipe
- Flavor Bomb: Bavette steak is naturally beefy, and when seared to perfection, it’s downright irresistible.
- Quick & Easy: This steak cooks up FAST. We’re talking 10 minutes or less for a perfect medium-rare.
- Budget-Friendly: A hidden gem that’s less expensive than ribeye but just as tasty when prepared right.
- Versatile: Serve it with chimichurri, garlic butter, a fresh salad-or wrap it up in tacos. The possibilities are endless!
Ingredients
You don’t need much to make this steak sing-just a few key players:
- Bavette Steak: The star of the show! It’s also known as flap steak and comes from the sirloin.
- Olive Oil: For a beautiful sear and to help the seasoning stick.
- Garlic: Fresh and aromatic-infuses the steak with amazing flavor.
- Kosher Salt & Cracked Black Pepper: Don’t skimp! These basics bring out the steak’s natural flavor.
- Butter: Basting the steak in butter adds richness and that perfect finishing touch.
- Fresh Herbs (like rosemary or thyme): Optional, but they add gorgeous aroma when basting.
The full ingredient list with exact measurements is right below in the recipe card!
How to Make the Bavette Steak
Step 1: Bring the Steak to Room Temp
Let your steak rest on the counter for about 30 minutes before cooking. This helps it cook more evenly.
Step 2: Season Generously
Rub the steak with olive oil, then season all over with salt and cracked pepper. Don’t be shy!
Step 3: Sear It Hot
Heat a cast-iron skillet over high heat until it’s just about smoking. Add a drizzle of oil and place the steak in. Sear for 2–3 minutes per side for medium-rare.
Step 4: Butter Baste (Optional but Recommended)
In the last minute or so of cooking, toss in a knob of butter, crushed garlic, and herbs. Tilt the pan and spoon that sizzling butter over the steak repeatedly.
Step 5: Rest and Slice
Let the steak rest on a cutting board for at least 5–10 minutes. Then slice against the grain for the most tender bites.
Pro Tips for Making the Recipe
- Slice Against the Grain: This cut has long muscle fibers, so slicing across them makes all the difference.
- Use a Meat Thermometer: Aim for 130–135°F for medium-rare.
- Don’t Skip the Rest: It locks in those delicious juices and keeps the steak moist.
- Marinate if You Want: A simple soy sauce, garlic, and lime marinade can take it up a notch.
How to Serve
Here’s how I love to enjoy Bavette steak (but feel free to get creative):
- With Chimichurri: A fresh, herby sauce that cuts through the richness perfectly.
- Over a Salad: Steak and arugula with shaved parmesan? Yes, please.
- In Tacos: Thinly sliced with grilled onions and a squeeze of lime-next-level delicious.
- With Roasted Veggies or Mashed Potatoes: Classic and cozy.
Make Ahead and Storage
Storing Leftovers
Store cooled, sliced steak in an airtight container in the fridge for up to 3 days.
Freezing
Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Gently reheat slices in a skillet with a little butter or oil over medium-low heat-just until warmed through.
FAQs
Bavette is similar in texture and flavor to flank steak or skirt steak, but it tends to be more tender and a bit thicker.
Absolutely! Bavette loves the grill. Just get those grates hot and sear 2–3 minutes per side over direct heat.
You don’t have to, but a quick marinade (even 30 minutes!) can boost flavor. Think garlic, citrus, soy sauce, or balsamic.
If it’s chewy, it likely wasn’t sliced against the grain or it may have been overcooked. Stick to medium-rare and slice thinly across the muscle fibers
And there you have it-your new go-to steak recipe! The Bavette Steak is juicy, full of flavor, and unbelievably easy to make. Whether you’re serving it up for a cozy dinner or a fun weekend BBQ, it’s sure to impress anyone at your table. With that perfect sear, a little butter basting, and a generous resting period, you’re left with a steak that’s tender, rich, and downright delicious. Pair it with your favorite sides, or get creative with toppings, and you’ve got yourself a meal that’s as satisfying as it is simple. Trust me, once you try Bavette steak, you’ll be hooked!
Best Bavette Steak Recipe: Juicy and Easy to Cook
Equipment
- Cast-iron Skillet
- Tongs
- Meat Thermometer
Ingredients
Bavette Steak Ingredients
- 1 lb bavette steak also called flap steak
- 1 tbsp olive oil
- 2 cloves garlic crushed
- kosher salt and cracked black pepper to taste
- 2 tbsp butter
- 2 sprigs fresh herbs such as rosemary or thyme (optional)
Instructions
- Let the bavette steak come to room temperature for 30 minutes before cooking.
- Rub the steak with olive oil and season generously with kosher salt and cracked black pepper.
- Heat a cast-iron skillet over high heat until nearly smoking. Add a drizzle of oil, then place the steak in the pan.
- Sear the steak for 2–3 minutes per side for medium-rare.
- During the last minute of cooking, add butter, crushed garlic, and herbs to the skillet. Tilt the pan and baste the steak with the melted butter.
- Remove the steak from the skillet and let it rest for 5–10 minutes. Slice thinly against the grain before serving.