Bavette Steak (Grilled or Pan-Seared)
The best way to cook bavette steak is on the grill, over medium-high heat so it can form a thick crust and cook to a solid medium-rare temperature. This is not a steak that cooks fast on super hot grill - the dense meat requires a little more time to arrive at temperature so take care not to rush it. Serve with one of the two green sauces suggested below for a spectacular summer meal.
Print
Pin
Servings: 8 -10
Calories: 727kcal
Ingredients
- 4-5 lbs bavette steak whole flap
- kosher salt to taste
- 2-3 tablespoon cooking oil if pan-searing
- persillade sauce optional, for serving
- chimichurri sauce optional, for serving
Instructions
GRILLED BAVETTE STEAK
- Trim the most visible silver skin from the meat (if needed), leave the fat (unless there is a really thick area of fat which is not common). Season the thicker areas generously with kosher salt, the thinner areas and the edges lightly. Let the steak come to room temperature for about 20 minutes.
- Preheat grill to medium-hot. For charcoal grill prepare a large chimney of lump charcoals and when white and glowing open the vents almost completely and add the charcoals, then close the lid for about 5 minutes.
- Place the whole bavette directly over the heat, with the thinner edges situated towards the periphery of the heat source (burner or charcoals) because they will cook faster. After 5 minutes you can move the steak laterally, taking care to have the thickest parts directly over the heat source.
- Grill for 10 to 12 minutes per side for a solid medium-rare (see temperature notes below).
- Rest for at least 15 minutes, loosely tented with foil to keep it warm. Slice against the grain holding the knife at 45 degrees to the muscle fibers for more tender bites.*
STOVE TOP BAVETTE STEAK
- Prep the bavette as in #1 above. Cut it into portions (shaped like thick strips of salmon) going with the grain (easy because it runs along the width).
- Heat a skillet over medium-hot heat, add a bit of cooking oil and sear the strips for about 4-5 minutes per side or until the internal temperature measured in the thickest part satisfies the recommended ranges below.
- Rest the cooked bavette pieces loosely tented with foil for about 5-8 minutes. Slice at 90 degrees, against the grain.
Notes
*Feel free to first remove the thinner ends of the bavette as they are likely slightly overdone. Reserve them for extra servings or to quickly reheat for another meal of fajitas or tacos.
TEMPERATURE
Use a meat thermometer to take the internal temperature of the steak. Do not cook this cut rare (will be too chewy) or beyond medium (will become dry). Medium-rare. Stop cooking when 120-125 F in the thickest part / final serving temperature will reach 125-130 F. Medium. Stop cooking when 130-135 F in the thickest part / final serving temperature will reach 135-145 F.Nutrition
Serving: 1g | Calories: 727kcal | Carbohydrates: 1g | Protein: 67g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 22g | Cholesterol: 248mg | Sodium: 260mg | Sugar: 1g
