How to Cook Bavette Steak
A loose-grained cut that rewards a hot pan and a careful flip. Pulled at 135°F, sliced thin.
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Bavette is a flat, loose-grained cut from the sirloin that takes well to a hard sear. Slice it thin against the grain.
Directions
- Rub the steak with oil and season generously with salt and pepper.
- Add a film of oil to a pan set over medium-high heat.
- Sear the steak, flipping every 3 to 5 minutes and pressing the edges down to promote an even cook.
- Remove when the internal temperature reaches 135°F.
- Rest for 10 minutes before slicing thin against the grain.
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