I love exploring the rich flavors of bavette steak. This cut, also known as the bottom sirloin, is a hidden gem. It’s tender and has a bold taste, similar to the hanger steak.
Bavette steak stands out for its mix of texture and flavor. It’s thicker than flank steak and has more fat. This makes it juicy and richly flavored. You can grill, pan-sear, or cook it sous-vide, and it will always impress.
Key Takeaways
- Bavette steak is a classic French bistro cut that is rich and heavily marbled.
- It’s similar to flank steak but slightly thicker and more tender.
- Bavette steak is known for its combination of tenderness and bold, beefy flavor.
- This cut is versatile and can be cooked using a variety of methods, including grilling, pan-searing, and sous-vide.
- Bavette steak is a cost-conscious and flavorful option for your next steak night.
What is Bavette Steak?
Bavette steak is a classic French bistro cut of beef. It’s also known as the bottom sirloin, sirloin flap steak, or flap meat. It sits near the flank steak on a cow, below the plate or belly.
The name “bavette” means “bib steak” in French. This refers to its shape and location on the cow.
Understanding the Cut
Bavette steak is like flank steak, but it’s a bit thicker. It also has more fat inside, which makes it tender and flavorful. This extra fat gives it a richer taste than flank steak.
Bavette vs. Flank Steak
Bavette steak and flank steak are similar but different. Bavette steak is more marbled and tender, with a deep beefy flavor. Flank steak is leaner and can be tougher. It needs careful cooking to be tender.
Where Does Bavette Steak Come From?
Bavette steak is not a rare or exotic cut of beef. It’s actually a common cut that many home cooks overlook. It comes from the bottom sirloin, where the sirloin, short loin, and flank meet.
This spot on the cow is key because the muscles here don’t work as hard as those near the outside. So, the bavette steak is tender and tastes better than cuts like flank or skirt steak. These come from the cow’s abdominal muscles.
Butchers often keep this juicy, beefy cut for themselves, calling it the “butcher’s cut.” Yet, you can still find high-quality bavette steak at local butchers or specialty stores with some effort.
| Cut | Location on Cow | Tenderness | Flavor |
|---|---|---|---|
| Bavette Steak | Bottom Sirloin | Tender | Beefy and Flavorful |
| Flank Steak | Abdominal Muscles | Moderately Tough | Intense and Beefy |
| Skirt Steak | Abdominal Muscles | Chewy | Bold and Flavorful |
The bavette steak’s origin shows it’s a hidden gem in the cow’s anatomy. Knowing where it comes from helps us see why it’s a top choice for beef lovers.
The Rich, Beefy Flavor of Bavette Steak
The bavette steak, also known as the flap steak, is a hidden gem among beef cuts. It’s often mixed up with flank or skirt steak but stands out on its own. Steak lovers find it a unique and flavorful choice.
Marbling and Tenderness
The bavette steak is well-marbled, which makes it rich and beefy. This marbling, or the fat inside the meat, tenderizes the muscle fibers. It makes the steak tender and juicy, unlike the tough texture of skirt or flank steak.
Its location, near the sirloin’s bottom, adds to its tenderness and flavor. This area has more fat content and less-dense muscle fibers. This makes the steak tender and flavorful.
“The bavette steak’s bold beef flavor is noted, and it is likened to being as tender as a filet.”
| Characteristic | Bavette Steak | Flank Steak |
|---|---|---|
| Marbling | High | Low |
| Tenderness | Tender | Tough |
| Muscle Fibers | Open and Loose | Tightly Fastened |
| Fat Content | Higher | Lower |
Preparing Bavette Steak
Bavette steak is a flavorful cut with a rich, beefy taste. It needs some preparation before cooking. If you bought it from a local butcher, it’s likely already trimmed and cut into portions for you. But if you have a larger cut, you’ll need to prepare it yourself.
Trimming and Portioning
First, remove the silver skin from the bavette steak. Silver skin is tough and can make the meat chewy. Use a sharp knife to carefully trim it off both sides of the steak.
After removing the silver skin, cut the steak into individual portions. Try to make them about 1-inch thick. This size ensures quick cooking and juicy, tender meat. Proper portioning is important for even cooking and keeping the steak’s flavor.
Now that the bavette steak is trimmed and portioned, you’re ready to cook it. You can grill, pan-roast, or use the sous vide method. These steps will help you bring out the rich, beefy taste of this versatile meat.
Cooking Bavette Steak
Cooking bavette steak requires a few key techniques to bring out its rich flavor. One important step is dry-brining. This means seasoning the meat with salt and pepper and letting it rest in the fridge overnight.
Dry-brining boosts the steak’s natural taste and ensures it cooks evenly. Salt gets into the meat, breaking down proteins and spreading juices evenly during cooking. This makes the steak tender and full of flavor.
Dry-Brining for Flavor
To dry-brine your bavette steak, cover it with salt and pepper on both sides. Put it on a wire rack over a baking sheet and refrigerate for at least 8 hours, or up to 24 hours. This lets the salt draw out moisture and intensify the flavor.
When you’re ready to cook, take the steak out of the fridge and let it warm up. This ensures it cooks evenly. Then, you can grill, pan-roast, or use a sous vide method to cook it.
“Dry-brining is a game-changer for bavette steak. It really amplifies the natural flavor and helps create a beautifully seared crust.”
How you cook your bavette steak matters. Use high heat and don’t overcook it. Aim for a medium-rare to medium finish to keep it juicy and tender. With the right methods and some prep, you can fully enjoy this tasty beef cut.
Grilling Bavette Steak
Grilling is a great way to cook the bavette steak. This cut of beef loves the high heat and smoky char from grilling. Whether you’re using a charcoal or gas grill, cook it over indirect heat for the best results.
Start by oiling the grill grates to prevent the steak from sticking. For a gas grill, set one side to medium-low heat and the other to high. Sear the steak over the high heat side first, getting a nice crust. Then, move it to the lower heat side to cook until it’s done to your liking.
For a charcoal grill, arrange hot coals on one side for high heat and the other for low heat. Sear the steak over the high heat, then finish cooking on the low heat side. This method ensures the steak cooks evenly and stays juicy.
Use a meat thermometer to check the steak’s internal temperature, aiming for 130°F for medium-rare. The steak will heat up more after it’s removed from the grill, so take it off when it’s almost there.
“Grilling is an excellent way to cook the bavette steak. This flavorful cut of beef benefits tremendously from the high heat and smoky char that grilling provides.”
Grilled bavette steak is a real treat with its rich flavor and tender texture. It’s perfect for a backyard BBQ or a special steak night at home.
Mastering the Grill
Here are some tips for grilling bavette steak:
- Preheat your grill to high heat before adding the steak.
- Use the indirect heat method, with one side hotter than the other.
- Flip the steak every 2-3 minutes for even cooking.
- Check the internal temperature with a meat thermometer.
- Let the steak rest for 5-10 minutes before slicing to let the juices spread.
| Steak Doneness | Internal Temperature |
|---|---|
| Rare | 120°F |
| Medium Rare | 130°F |
| Medium | 140°F |
| Medium Well | 150°F |
| Well Done | 160°F or higher |
Follow these grilling tips to get perfect bavette steak every time. Enjoy its bold flavor and tender texture.
Pan-Roasting Bavette Steak
When you can’t grill, pan-roasting your bavette steak in a hot cast-iron skillet is a great choice. High heat is key to get a nice sear on the steak and cook it evenly. This method lets you make a tasty crust on the steak while keeping it just right on the inside.
First, heat your cast-iron skillet over medium-high heat for about five minutes. This makes the pan super hot and ready to sear your steak perfectly. After heating, add a tablespoon of oil to the pan. This high heat and oil combo will help create a great crust on the steak.
Put the bavette steak in the hot pan and sear it for five minutes on the first side. It’s ready to flip when it easily comes off the pan. Flip the steak and put the whole pan in a 375°F oven for another five minutes. This cooks it to a medium-rare doneness.
The USDA says beef should be cooked to an internal temperature of 145°F. Rare is 125-130°F, medium-rare is 130-135°F, medium is 135-140°F, and medium-well is 140-150°F. Once it reaches your doneness level, let it rest for 10 minutes. This lets the juices spread out, making the steak juicy and flavorful.
When slicing, cut the steak into quarter-inch pieces against the grain for tenderness. Serve your pan-roasted bavette steak and enjoy its rich, beefy taste.
| Steak Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F |
| Medium-Rare | 130-135°F |
| Medium | 135-140°F |
| Medium-Well | 140-150°F |
Sous Vide Bavette Steak
Cooking bavette steak sous vide ensures even cooking and perfect doneness. Seal the steak in a vacuum bag and cook it in a water bath at a precise temperature. This method makes sure the doneness is consistent from edge to edge, which is hard to do with traditional cooking.
The sous vide technique cooks the bavette steak slowly and evenly. This results in a tender and juicy texture. The steak cooks for a long time in the water bath, which helps develop full flavor and a richer taste.
To get the best results, cook the bavette steak sous vide at 125 degrees Fahrenheit for about 2 hours. This will give you a medium-rare finish. Cooking it for more than 2 hours can make the meat tough.
After cooking sous vide, sear the bavette steak to add a flavorful crust. Use avocado oil, which can heat up to 520 degrees Fahrenheit, for this step. Season with coarse sea salt or Maldon salt flakes to enhance the beefy flavor.
“Bavette steak is often considered a tougher cut but transforms into a symphony of flavors and textures when cooked properly, challenging the notion of toughness.”
Using the sous vide method brings out the best in the bavette steak. It makes a tender, flavorful, and evenly cooked dish that will impress anyone.
Slicing and Serving Bavette Steak
After cooking your bavette steak, let it rest for at least 10 minutes. This time lets the juices spread evenly, making the meat tender and full of flavor.
When you’re ready to slice, cut against the grain of the muscle fibers. This makes the steak tender and easy to chew. Try to cut slices that are about 1/2-inch thick, cutting diagonally for a nice look.
For serving, pair the steak with a zesty salsa verde or a creamy green peppercorn sauce. These sauces complement the steak’s rich taste with their bright, herb flavors.
| Recommended Bavette Steak Size | Resting Time | Searing Time |
|---|---|---|
| 1 kg | At least 20 minutes | 6-8 minutes for medium-rare |
The steak should reach 135°F after resting. This ensures it’s perfectly cooked, juicy, and tender. Enjoy your expertly sliced and beautifully presented bavette steak!
Bavette Steak Recipe: Grilled with Salsa Verde
Grilling bavette steak and serving it with salsa verde is a great way to enjoy this tasty beef cut. The rich flavor of the steak goes well with the fresh, herbal salsa verde. Together, they make a meal that’s both tasty and satisfying.
First, the bavette steak is soaked in a mix of kosher salt and black pepper. This step boosts the meat’s natural flavors and makes it juicy and tender. Then, it’s grilled over high heat. This sears the outside while keeping the inside at a perfect medium-rare.
The salsa verde is a zesty condiment made with fresh herbs, garlic, lemon, and olive oil. Parsley, cilantro, and dill give it a fresh taste. Garlic, lemon, and olive oil add depth and richness. This sauce’s tartness and brightness match the grilled steak perfectly.
This grilled bavette steak with salsa verde dish is a hit with everyone. It’s easy to make and looks great on the plate. Serve the steak sliced, so the juices mix with the salsa verde for a memorable meal.
| Ingredient | Quantity |
|---|---|
| Bavette Steak | 2 lbs (900g) |
| Kosher Salt | 1 tbsp |
| Black Pepper | 1 tsp |
| Lemon Juice | 2 tbsp |
| White Wine Vinegar | 1 tbsp |
| Shallot, minced | 2 tbsp |
| Garlic, minced | 2 cloves |
| Olive Oil | 1/4 cup |
| Dried Oregano | 1 tsp |
| Dried Rosemary | 1 tsp |
| Black Pepper | 1 tsp |
This recipe makes 6 to 8 servings and takes about 3 hours to prepare. This includes time for marinating.
Finding Bavette Steak
Finding bavette steak might seem like a challenge, but it’s worth the search. It’s not easy to find at supermarkets, but local butcher shops are your best chance. Butchers often keep this tasty cut for themselves and their favorite customers.
If you don’t see “bavette” on menus or in cases, don’t give up. Ask for “flap steak”, another name for this cut. Quality butchers who focus on local meats are more likely to have it. So, it’s smart to look for a reputable local butcher in your area.
After finding a good source for bavette steak, you can enjoy its rich flavor and tender texture. You can grill, pan-roast, or even use sous vide with it. This versatile cut will impress your guests and become a favorite in your kitchen.
| Where to Buy Bavette Steak | Approximate Cost |
|---|---|
| Local Butcher Shop | $74.99 per 3 lb pack (4 steaks) |
| Specialty Grocery Store | $84.99 per 3 lb pack (4 steaks) |
| Online Retailer | $94.99 per 3 lb pack (4 steaks) |
To find the best bavette steak, look for butchers who know their stuff and value quality. With some effort, you’ll soon enjoy the rich, beefy taste that makes this cut special.
The Cost of Bavette Steak
Bavette steak is a great choice because it’s affordable. It costs about $17 per pound. This makes it a good deal, offering rich flavor and tender texture at a lower price. It’s a budget-friendly alternative to ribeye.
Our research shows the regular price for bavette steak is $27.75. But, you can often find it cheaper. This makes it a great value option. Each steak weighs 1 to 2 lbs, so you get a lot of quality beef for your money.
| Product | Price per lb | Average Weight | Shipping | Availability |
|---|---|---|---|---|
| Bavette Steak | $17 | 1-2 lbs | 3-5 business days | Ships weekly on Mondays |
Bavette steak is a great value with its affordable price and delicious taste. It’s perfect for both home cooks and steak lovers. Whether for a big gathering or a special meal, this cut is sure to please without costing too much.
Conclusion
The bavette steak is a hidden gem in the world of beef. It has a rich, beefy taste and a tender feel. This makes it better than flank or skirt steak. Plus, it can be cooked in many ways, like grilling, pan-roasting, or even sous vide.
This cut is also very affordable. It’s cheaper than many other premium cuts but still tastes great. Buying it online can save you a lot of money, sometimes cutting the cost in half.
If you want to impress your guests or just enjoy a tasty steak at home, try the bavette. Its rich flavor and tender texture are perfect for steak lovers. So, give this underrated cut a shot and find a new favorite dish.
FAQ
What is bavette steak?
Bavette steak is a classic French cut of beef. It’s rich and full of marbling. Also known as the bottom sirloin, it’s near the flank steak. This cut is tender and has a beefy flavor, similar to hanger steak.
How does bavette steak differ from flank steak?
Bavette steak is thicker and more marbled than flank steak. This extra fat makes it tender and flavorful. It’s a step up from flank steak in these areas.
Where does bavette steak come from on the cow?
It comes from the bottom sirloin, near the flank and skirt steak. This spot is deep inside the cow, where muscles don’t work as much. This makes the meat tender.
What makes bavette steak tender and flavorful?
Its fat ratio is better than flank steak, making it tender and flavorful. Unlike skirt steak, it doesn’t get stringy. Its fibers are open and loose, perfect for marinades.
How should I prepare bavette steak?
Start by drying the steak and removing any silver skin. This makes it ready for cooking. You can grill, pan-roast, or use sous vide to cook it.
What are the best ways to cook bavette steak?
You can grill, pan-roast, or sous vide it. Dry-brining the steak with salt and pepper overnight enhances its flavor and ensures even cooking.
How should I slice and serve bavette steak?
Let the steak rest for 10 minutes after cooking. Then, slice it against the grain for the best texture and flavor.
Where can I find bavette steak?
Look for it at a local butcher shop. It’s often called “the butcher’s cut” because butchers like it. If not labeled as “bavette,” ask for “flap steak.”
How much does bavette steak cost?
Bavette steak is affordable, priced around $17 per pound. It offers rich flavor and tender texture at a good price.