How to Cook Bavette Steak

Bavette is a flat, loose-grained cut from the sirloin that takes well to a hard sear. Slice it thin against the grain.

Directions

1. Rub the steak with oil and season generously with salt and pepper.
2. Add a film of oil to a pan set over medium-high heat.
3. Sear the steak, flipping every 3 to 5 minutes and pressing the edges down to promote an even cook.
4. Remove when the internal temperature reaches 135°F.
5. Rest for 10 minutes before slicing thin against the grain.