Bavette Steak

Course: Entree

Cuisine: American, French

Keyword: Bavette de Boeuf, Bavette Steak

Servings: servings

Calories: 144kcal

If you enjoy steak recipes, give Bavette Steak a try. What is Bavette Steak? It's a delicious cut of beef, also known as flap steak, with rich flavor you'll enjoy! Bavette de Boeuf

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Ingredients

2 Bavette steaks
2 teaspoons avocado or olive oil
kosher salt
black pepper
½ TBS butter
1 clove garlic, sliced (a nice big clove)

Instructions

Pat steaks dry witrh paper towels and allow you steaks to sit on the counter to take some of the chill off for 30-40 minutes (depending on thickness of steaks).
Just before cooking, rub your steaks down with a small amount of avocado or olive oil and season well with kosher salt and black pepper OR your favorite steak seasoning.
Heat a cast iron pan or heavy bottomed pan on high until pan is very hot, place steaks in pan and cook for a few minutes per side (cook time depends on thickness of steak and desired doneness.
Lower heat to med-high, Add ½ TBS or more of butter a minute after flipping steaks. Just before finisheing, add garlic and flip steaks one more time so the other side gets a bit of the pan juices/butter.
If you wish to add a few splashes of Worchestershire sauce do so when you add the garlic.
Use a meat thermometer for correct doneness - Medium Rare: 125 degrees - 135 Medium: 140 degrees Medium Well: 150 degrees. Well Done, just NO, it is not good for this cut of steak. Remember as you let the steak rest (on a plate not the hot pan), the internal temperature continues to rise.
After steaks have rested 5 or so minutes (allowing juices to redistribute), enjoy! Save any juice that runs out or is in the pan and pour over plated steaks.

Notes

For added flavor, consider marinating a whole raw Bavette Steak or raw strips of the steak you cut (against the grain) in your favorite steak marinade or something like what we enjoy: Combine soy sauce, sesame oil, ginger and garlic (minced or pastes) and a splas of acid like fresh lemon, lime or rice wine vinegar. Let it hang out for 30 minutes or so and then cook in a stir fry or something similar.

Nutrition