What is a Bavette Steak?
The bavette steak, sourced from the bottom sirloin, close to the flank, is a hidden gem that deserves the spotlight. Its location near the abdomen muscles makes it a flavorful cut, ideal for marinating and grilling. Known for its bold taste and tender texture when sliced against the grain, the bavette offers a unique beefy experience that’s both delicious and satisfying for those seeking a distinct steak adventure.
Where its located on the animal
The bavette steak, also known as the flap steak, is located in the abdominal area of the cow. It comes from the bottom sirloin, specifically the flank primal.
How to Cook a bavette
1st way: Stovetop
- Sear both sides of your bavette in a cast iron pan on Med High Heat
- Once you are happy with the sear (3-5 mins), transfer to your oven (350 to 375 degrees) to finish to desired temperature (if needed)
2nd way: Grill
- Get a nice sear on your bavette over direct heat
- Once you are happy with the sear (3-5 mins), transfer to the “cold side of the grill” or non-direct heat to finish to desired temperature (if needed, shouldn’t be very long)
- Pro Tip: Raise your steak 3-4 inches from your charcoal grill if your coals are too hot. This will give you a slower cook and less char on the steak.
Preferred Temp to cook
For a Rare Bavette: 115-120 internal temp
For a Med Rare Bavette: 125 degrees
For a Med Bavette: 130-135 degrees (we prefer about 130 degrees)
need to know about the bavette
- This cut is deceivingly thick so make sure you temp in the fatty middle part or the steak
- After it’s rested, we prefer to slice the steak (against the grain) with a nice knife because if you just dig in with a steak knife its so tender it could tear.