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A perfectly cooked bavette steak sliced thinly, displayed on a wooden board with fresh herbs and chimichurri sauce

Best Bavette Steak Recipe: Juicy and Easy to Cook

This juicy, flavorful Bavette Steak recipe is quick, easy, and budget-friendly. Perfectly seared and basted with garlic butter, it's a weeknight indulgence or weekend grilling star!
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Prep Time 5 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 480 kcal

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.

Notes

For maximum tenderness, always slice bavette steak thinly and against the grain. A quick butter baste adds luxurious flavor!