Description
This pan-seared bavette steak is tender, juicy, and packed with strong beefy flavor. Finished with garlic, herbs, and melted butter, it’s a simple recipe that highlights the bold taste of bavette.
Ingredients
For Steak:
- Bavette Steak (Flap Steak): If you have a whole muscle, cut it into smaller steaks that fit comfortably in your pan.
- 3–4 tablespoons (45–60 ml) of high-smoke-point oil (I recommend refined avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon finely ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2–3 garlic cloves
- A few thyme sprigs or rosemary
Tools:
- Pan: Cast-iron, carbon steel, or heavy-bottomed stainless steel skillet.
- Tongs
- Instant Read Thermometer
Instructions
- Prepare the Bavette Steak: If you’re working with a whole bavette muscle, start by trimming off any excess fat and silver skin. Then cut it into a few smaller steaks of even thickness – they’re much easier to cook evenly in a pan this way.
- Pat each piece dry on all sides with paper towels. Season generously with kosher salt on both sides and place the steaks on a wire rack. For best results, leave them uncovered in the refrigerator for 4–6 hours. About 30 minutes before cooking, remove the steaks from the fridge to let them rest at room temperature. If you’re short on time, you can salt them and let them rest at room temperature for 45–60 minutes instead.
- Preheat the Pan: Place the pan over medium-high heat and let it heat for 3-4 minutes. Add 3–4 tablespoons of a high-smoke-point oil and give it another minute to get hot. While the pan is coming up to temp, pat the bavette dry one last time with paper towels, then season both sides with freshly ground black pepper. By the time the pan is hot and the oil is shimmering, you’re ready to start cooking.
- Pan-Sear the Bavette Steak: Gently place the bavette in the hot pan and press it down with tongs to ensure even contact with the surface. From there, keep cooking the steak, flipping every 30 seconds, until the internal temperature is about 15°F (8°C) below your target doneness (see notes for temperature chart). Then remove bavette from the pan and place it on a cutting board to rest for about 5 minutes. While it’s resting, move on to the next step.
- Prepare the Aromatics: With the pan still over medium-high heat, add a few peeled garlic cloves and sprigs of rosemary or thyme. Let the garlic sear just until it starts to turn lightly golden. Next, lower the heat to medium-low and add the butter. Once the butter has melted and started to foam, turn off the heat to prevent it from burning. Then, move straight to serving the steak.
- Serve the Pan-Seared Bavette Steak: Once the steak has rested, slice it thinly against the grain to keep every bite tender. Right before serving, pour the melted butter from the pan (along with the seared garlic and herbs) over the top. This final touch brings together the rich aromatic flavors with the bold, beefy taste of bavette.
- Slicing against the grain is key for bavette steak. Cutting across those fibers shortens them, making each bite more tender and enjoyable. Bavette steak is a cut with long and coarse grain, so spotting the grain direction shouldn’t be hard. I’ve also included a photo in the FAQ section to show exactly how to slice it properly.
Notes
