How To cook bavette steak? Cover your cast iron skillet with olive oil and heat on high heat. Once hot, place the steaks onto the skillet and fry for two minutes per side – they should turn out medium-rare.
Although the above recipe may sound simple enough, it truly is an art form, so to master it, you’ll need a bit more than a sentence or two. No worries, we’ve got that part covered – scroll down the article for our best bavette steak recipes!
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How To Cook Bavette Steak?
We’ve already given you one great albeit short recipe for cooking bavette steak – place it on a hot skillet and fry for 2 minutes per side. However, if you want to learn something more and possibly make a grilled bavette steak or two, check out our recipes below!
We’re sure they’ll both inspire and motivate you to step out of your comfort zone and prepare an amazing bavette steak!
What Cut of Meat Is Bavette Steak?
Bavette steak is one of the most delicious cuts of meat. But, we know that’s not what you asked us. To get technical with you for a second, bavette steak actually comes from the sirloin primal of a steer. This means it comes from the bottom sirloin.
Now, don’t let this confuse you. Just because this stake comes from the bottom sirloin doesn’t make it the same as a flank steak. Although they come from the same part of the steer and have similar taste profiles, these two are definitely not the same!
Is Bavette A Good Cut Of Steak?
Bavette is not just a good cut of steak. It’s actually an excellent one.
The bavette steak is known for having an exquisite and tender texture, just like a flank steak! Furthermore, if you really start to examine it, you’ll see clear spaces between the grain and muscle fibers. This is an additional perk to the steak, as the marinades and rubs can really soak into the cut when cooking.
The only downside of the bavette steak is that it’s a relatively small part of the steer. In the best-case scenario, its maximum size is going to reach 4 pounds, so you may have some trouble when looking for it in a smaller grocery store.
Is Bavette Steak The Same As Skirt?
Although bavette steak is very similar in both taste and texture to the skirt steak, they are, in fact, not the same cut. While bavette steak comes from the sirloin primal of a steer, skirt steak is cut from the diaphragm of a cow.
Remember, just because the two may be similar in texture and taste doesn’t mean you can apply your old skirt steak recipe here. So, to learn how to cook a bavette steak to perfection, scroll down for some delicious recipes.
What To Do With Bavette Steak?
This is a very general question, so we have to give a very general answer as well. Bavette steak can be cooked in a multitude of ways. You can throw it on the barbeque, pan-sear it, or place it in the oven – it depends on both what you prefer, and the time you have on your hands.
Don’t worry if you can’t decide right away; we’ve selected some of the best bavette steak recipes out there for you to try. So just keep reading and start cooking!
How Should Bavette Steak Be Cooked?
The best part about a sirloin bavette is that it’s some of the most versatile meat around. This means you can pan sauce it, place it in the oven or a cast-iron skillet. With the right ingredients and recipe, it’s going to turn out mouth-wateringly good. The one thing to remember is not to overcook this delicious cut.
Don’t worry. With our recipes and your cooking talent, there’s no chance of that happening. So, without further ado, here are all the ways you should cook bavette steak!
Can You Cook Bavette Steak In The Oven?
Like most steaks, bavette steak can also be prepared in the oven and is bound to come out tasting delicious. The cooking time is relatively short, and the prep time doesn’t have to take that long either All you truly need is a good marinade and an even better recipe, and luckily for you, we happen to have both just below!
How To Cook Bavette Steak In The Oven?
As we’ve promised just now, we’re going to show you how cooking bavette steak in the oven is just about the easiest and most rewarding way to prepare it. SO, put on your chef’s hat, and let’s go!
- First things first – preparing the marinade! Take a medium-sized bowl a pour in 3 tablespoons lemon juice, lime juice, and vinegar. Now that we have the acid part covered add two more spoons of olive oil and a couple of finely sliced and diced garlic cloves.
- Second things still first – seasoning the marinara! Add a teaspoon of salt and pepper, garlic powder, and a bit of chili. If you’re a fan, we recommend adding some curry into the mix as well.
- Once the marinade is all mixed, coat the bavette steaks in the marinade on both sides and let them sit for at least an hour in the fridge. Depending on the flavor intensity you’d like, leave them in the fridge for up to 24 hours.
- Heat the oven to high heat.
- While it’s heating, cover a broiling pan with aluminum foil, spray it with non-stick spray and place the marinated steaks onto the pan.
- Slide the steak into the oven and cook for 4 to 6 minutes per side. The total cooking time should be between 8 and 12 minutes, depending on how you like your steak to be done.
- Make sure to check the internal temperature with an instant-read thermometer before taking it out of the oven. Remember – 115 to 120°F is a sign of a rare steak, while temperatures between 120 to 125°F should be perfect for a medium-rare steak. Then again, if you’d like it medium, cook it until it reaches 130 to 135°F and until an internal temperature of 140 to 145°F for a medium-well steak.
- Once you’re satisfied with the look of your steak, take it out of the oven and let it rest for a few minutes, five if you want to be exact.
- Slice the steak into thin slices and serve with a delicious side of mashed potatoes. Enjoy!
How To Cook Bavette Steak Cast Iron?
Cooking bavette steak in a cast iron pan is by far one of the most common and best ways to prepare it. If you’re interested in learning how to prepare bavette steak like this, here is our best bavette steak recipe for the cast iron!
- Before we start cooking, make sure to trim the excess fat from the steak and cut it up into smaller pieces with a sharp knife.
- Preheat your cast iron at the highest heat and brush the steak with olive oil.
- Once they’re covered in olive oil, generously season them with salt and pepper on both sides.
- While placing the steaks into the cast iron, you should hear a nice sizzle – this is a tell-tale sign that the heat is just right!
- Cook each side for a minute for rare and a one and a half to 2 for medium-rare.
- After you hear the timer go off, remove the steaks from the pan and let them rest for 10 minutes covered with aluminum foil.
- Slice the steaks up into thin slices and dig in!
How To Cook Bavette Steak Medium-Rare?
Medium-rare is by far the most popular way of preparing any type of steak. However, as you know, any cooking time depends on what you’re cooking the steaks in. So the first logical question is – are your bavette steaks going in the oven, on the grill, or into the cast iron?
If you’re cooking them in the oven, a medium-rare should be done in about 8 minutes at the highest heat. On the other hand, if you’re pan-searing, the steaks should be ready to go in 4 minutes, 2 per side.
Now, we can keep going on and on about the cooking time, but your safest bet is to have a meat thermometer ready and check the internal temperature of the bavette steak. For a medium-rare, the temperature should be between 120 to 125°F.
For additional details of how to prepare and season your bavette steaks keep reading this article!
How To Cook Bavette Steak Grill?
Although bavette steak is an objectively versatile cut of meat, grilling is among the best ways to prepare it. So, for a perfect bavette steak coming right off the grill, scroll down for our step-by-step recipe!
- Preheat your grill for the direct-indirect method.
- While the grill is heating up, trim the extra fat of your cut of beef and pat it dry with paper towels.
- Time for seasoning! Be generous and season both sides with a mix of salt, pepper, and garlic powder.
- Place bavette steak over direct heat for 2 minutes.
- At the two-minute mark, flip the steak and grill for another 2 minutes.
- Remove it from direct onto indirect heat and cover for an additional 5 minutes.
- Once the ding on your timer goes off, check its internal temperature – the thick end should have an internal temperature between 125 to 13o°F.
- Let the steak rest for 10 minutes and slice them against the grain.
Additional tip – if you’re unsure about the desired doneness you’re supposed to be aiming for, just scroll back up and check out the details!
How To Cook Bavette Steak BBQ?
If you’re lucky enough to get your hands on a butcher’s cut of bavette steak, make sure to put at least some of it on the bbq. Sure, you can reserve some parts for the cast iron skillet on medium-high heat, but make sure a delicious steak is on the grill as well.
If you follow our bbq bavette recipe above, you’re guaranteed to end up with a delicious bavette cut full of nutrition calories!
How To Cook Bavette Steak In Pan?
Although we’ve shown you how to make bavette in a cast-iron skillet, we’re feeling generous and giving you another recipe for pan-seared bavette.
- Preheat your pan or skillet over medium heat.
- Pour some extra virgin olive oil into it and let that heat up as well.
- Once the oil is heated, place the salt and pepper seasoned steak into the pan – if the oil is hot enough, you should hear a sizzle!
- Flip the steak once every minute and repeat this process for 8 minutes.
- After the 8 minutes are up, you’re still not done – put a slice of garlic butter in the pan and baste the steak for another 2 minutes.
- Remove the bavette from the pan and let it rest for 5 to 7 minutes.
- Carve it up against the grain and serve up with a delicious salad or potatoes on the side!
Wow – now you know how to cook a bavette steak. Just let some olive oil heat up on a cast-iron skillet and fry the steak for 2 minutes per side for medium-rare.
What about everything else? Well, we’ve covered all the details above, so if you forget a step, just scroll back up for some additional help!