How to Cook Bavette Steak

A traditional bistro steak, the bavette is a thin cut that takes well to a marinade and a hot sear. Also known as the sirloin flap.

Instructions

1. Remove the thawed steak from its packaging and place it on a cutting board.
2. Drizzle with oil and season with salt and pepper.
3. Heat oil in a cast-iron pan over medium-high heat.
4. Sear the steak, flipping every 3–5 minutes. Press down the edges for an even cook.
5. Remove from heat when the internal temperature reaches 135°F.
6. Let rest for 5 minutes.
7. Slice against the grain and enjoy.