General Bavette Steak Recipes

What Is Bavette Steak?

• Cut Location: Bottom sirloin flap

• Texture: Loose grain, chewy but tender when sliced properly

• Flavor Profile: Rich, deeply beefy

• Cooking Methods: Grilled, seared, sous vide, broiled

• Best When: Cooked rare to medium-rare, sliced against the grain

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Recipe 1: Classic Grilled Bavette Steak with Garlic-Herb Butter

Ingredients

For the Steak:

• 1.5 to 2 lb Bavette steak

• Kosher salt

• Fresh cracked black pepper

• Olive oil (2 tbsp)

For Garlic-Herb Butter:

• 4 tbsp unsalted butter, softened

• 1 garlic clove, minced

• 1 tsp fresh rosemary, finely chopped

• 1 tsp fresh thyme, finely chopped

• Zest of 1 lemon

• Pinch of sea salt

Instructions

1. Season the Steak: Pat the steak dry. Generously season with salt and pepper on both sides. Let rest at room temperature for 30 minutes before grilling.

2. Preheat Grill: Heat grill or grill pan over high heat. Lightly oil the grates.

3. Grill: Sear steak for 3–4 minutes per side, depending on thickness, until internal temp reaches 125°F (rare) or 130°F (medium-rare).

4. Rest: Remove and let rest for 10 minutes under foil.

5. Make Garlic-Herb Butter: While steak rests, mix butter, garlic, herbs, lemon zest, and a pinch of salt in a bowl.

6. Serve: Slice the steak against the grain, top with a pat of garlic-herb butter, and serve with roasted potatoes or grilled veggies.

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️ Recipe 2: Chimichurri Bavette Steak (Argentinian-Style)

Ingredients

For the Steak:

• 1.5 lb Bavette steak

• Salt + pepper

• 1 tbsp olive oil

For the Chimichurri:

• 1 cup fresh parsley, finely chopped

• ½ cup fresh cilantro (optional)

• 3 garlic cloves, minced

• 2 tbsp red wine vinegar

• ½ tsp red pepper flakes

• ½ cup olive oil

• Salt & black pepper to taste

Instructions

1. Chimichurri: Mix all chimichurri ingredients in a bowl. Taste and adjust salt, pepper, or vinegar as needed. Let sit at least 30 mins.

2. Grill Steak: Season and sear Bavette on high heat for 3–4 minutes per side. Let rest 10 minutes.

3. Slice & Serve: Cut against the grain and serve with a generous spoonful of chimichurri.

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️ Recipe 3: Bavette au Poivre (French-Inspired with Peppercorn Cream Sauce)

Ingredients

For the Steak:

• 2 lb Bavette steak

• Coarse cracked black pepper

• Salt

• 1 tbsp neutral oil (like grapeseed)

For the Sauce:

• 2 tbsp green peppercorns in brine, drained

• 1 tbsp brandy or cognac

• 1/2 cup heavy cream

• 1 tsp Dijon mustard

• 1 tbsp butter

Instructions

1. Press Cracked Pepper: Season steak with salt and press pepper onto both sides.

2. Sear: In a cast-iron pan over medium-high heat, sear the steak in oil for 3–4 mins per side. Remove and rest.

3. Make Sauce:

   • Lower heat. Add green peppercorns to the pan.

   • Deglaze with brandy (careful, it may flame).

   • Add cream and Dijon. Simmer until thickened.

   • Finish with butter.

4. Serve: Slice steak, drizzle with peppercorn sauce. Serve with pommes purée or haricots verts.

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Recipe 4: Sous Vide Bavette Steak with Coffee Rub

Ingredients

• 2 lb Bavette steak

• Salt & pepper

• Olive oil

• Coffee Rub:

  • 1 tbsp finely ground coffee

  • 1 tbsp brown sugar

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp cayenne

Instructions

1. Rub: Mix all dry rub ingredients. Rub steak thoroughly and vacuum seal.

2. Sous Vide: Cook steak sous vide at 129°F (54°C) for 2 hours.

3. Sear: Remove, pat dry. Sear in hot pan with a bit of oil for 1 minute per side to form crust.

4. Serve: Let rest briefly, then slice thinly against the grain.

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Recipe 5: Bavette Steak Salad with Balsamic Glaze

Ingredients

• 1.5 lb Bavette steak

• Olive oil, salt, pepper

For Salad:

• 5 oz arugula

• 1/2 red onion, thinly sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup shaved Parmesan

• Optional: avocado, toasted walnuts

Dressing:

• 2 tbsp balsamic glaze

• 1 tbsp olive oil

• 1 tsp Dijon mustard

• Salt & pepper

Instructions

1. Grill Steak: Season and grill steak to medium-rare. Rest and slice thinly.

2. Assemble Salad: Toss arugula, onion, tomatoes, and Parmesan with dressing.

3. Top with Steak: Lay warm slices of Bavette over salad and drizzle extra balsamic glaze.

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Pro Tips for Perfect Bavette

• Don’t overcook: It turns chewy past medium.

• Rest time is critical: Prevents juices from escaping.

• Always slice against the grain: Crucial for tenderness.

• Use a meat thermometer:

  • Rare: 120–125°F

  • Medium-rare: 130–135°F

  • Medium: 140°F (max recommended)

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Suggested Pairings

• Wine: Malbec, Syrah, or a bold Cabernet Sauvignon

• Beer: Porter or smoky brown ales

• Sides: Roasted fingerlings, grilled asparagus, chimichurri rice, or creamy polenta