The flat, flavorful, loose-textured steak known as bavette, also referred to as flap steak, is also known as the "butcher's cut" since it is believed that butchers saved it for themselves.

The French gave it the name bavette, which is simply French for "bib."

Bavette steak is fantastic on its own with a delicious pan sauce or in a variety of dishes like fajitas, steak salads, steak enchiladas, Asian stir-fries, and steak enchiladas. Additionally, Bavette creates superb steak jerky.

 

Typically, you can increase the tenderness of this cut by grilling, pan-frying, broiling, or braising. Bavette steak should be your first choice if you're preparing a meal for guests who have varying tastes for their steak's level of doneness or if you need your meat to last just a little bit longer.

What Is a Bavette Steak?

The cow's lower chest or abdominal muscles are where bavette steak is created. Despite being highly exercised, this gritty cut of meat can be challenging to work with due to its intense flavour.

 

Although it is also marketed as flap meat, you might find it labelled as sirloin tip at the grocery store or butcher since it extends from the sirloin or hip through the flank to the porterhouse.

 

Two of Latin America's biggest meat-eating nations also frequently use this cut of meat. It's called sobrebarriga in Colombia, which means "over the belly," and fraldinha in Brazil, which means "little diaper."

What Flavor Does Bavette Steak Have?

Bavette is a quality steak with a rich, meaty flavour and a high content of delicious proteins and minerals. Bavette is one of the most fibre-dense steak cuts when compared to other steak varieties since it originates from the cow's most active regions.

 

Where on a Cow Is the Bavette Steak?

The cow's lower chest region or abdominal muscles are where bavette steak is produced. Since they are some of the cow's most active organs, experts concur that bavette is a superior cut of meat that works well in a variety of cuisines.

 

Bavette doesn't become tough or chewy because of its loose consistency. It tastes delicious and juicy no matter how you prepare it.

 

Since they resemble each other in appearance, some people mistake bavette for flank or skirt steak. These long, thin steaks are likewise derived from the cow's abdominal muscles.

Bavette Steak Is Known By Other Names

Some people refer to bavette steak as flap steak or butcher's cut in local butcher shops. Bavette is no exception to the rule that butchers usually reserve the best meat for themselves. The term "bavette," which means bib in French, is the source of the name.

 

Since they resemble each other in appearance, some people mistake bavette for flank or skirt steak. These long, thin steaks are likewise derived from the cow's abdominal muscles.

Where to Buy and How

Bavette steak should only be purchased from reputable butchers or a supermarket butchery with knowledgeable employees. Because the two cuts often get mixed up because they have the same flavour profile as flank steak, you need to purchase from a butcher who is knowledgeable about meat.

 

Opt for a piece of beef that is fresh, brilliant red, has plenty of marbling, and has a wonderful, delicate feel. The muscle fibres and grain should have open, visible areas between them. With the help of this feature, you can be confident that the flavour of your steak will be enhanced by whatever marinades and rubs you choose.

Cooking Techniques

Bavette should be cooked until it reaches a specified internal temperature, just like any other steak cut. The USDA recommends serving beef with an internal temperature of 145°F or 130°F if you prefer it medium-rare.

 

• On the grill: No matter the brand or kind of grill you have, a grilled Bavette steak is always a fantastic alternative. They work perfectly with charcoal, wood-fired, and gas barbecues.
• Cooking on a cast iron pan is the best option if you want a more practical technique. It is quite quick and simple.
• By vacuum sealing the food in a bag and cooking it in warm water, sous vide allows you to cook food to a precise internal temperature.

Nutrition & Calories

A 3 oz serving of the bavette steak contains about 172 calories, 4g of saturated fat, 19g of protein, 2mg of iron, and 5mg of zinc.

 

This steak has plenty of other nutrients as well, such as phosphorus, selenium, niacin, B12, and B6, in addition to these health benefits.

 

Cooking Bavette Steak

We advise grilling or pan-frying this steak cut because the end result is quite tasty.

 

Bavette normally has a thin end and a thick end, thus when grilling or pan-frying it, it will cook unevenly. The thinner end cooks more quickly than the thicker end, so keep a close check on it.

 

Trim away any extra fat before seasoning, and then rub on your favourite dry rub or marinade.

 

As with any other steak cut, cook this one until the internal temperature reaches a safe 130°F for medium, 125°F for medium-rare, and 120°F for rare. Bavette steak should not be cooked past medium since it continues to cook while it rests.

 

Before slicing, let your steak rest for 5 to 10 minutes to allow the liquids to redistribute evenly throughout the flesh, enhancing the flavour. To guarantee that the portions you serve have the right texture and are very soft to eat, you should always slice bavette steak against the grain.

No Season? That’s Treason!

Use a dry rub of your choosing, such as a Mexican-inspired rub or traditional steak spice, liberally to season this cut. Sea salt and coarsely ground black pepper are other straightforward options.

 

Another option is to use a moist marinade comprised of savoury ingredients like soy sauce, garlic, and barbecue sauce. Before cooking, let the steak marinate for up to 12 hours.

Getting the Grill Ready

Set up your grill or smoker as follows to grill Bavette:

 

• Use the grill's two-zone heating technique with hot coals on one side. 
• In order to facilitate smoking and low-heat grilling, preheat the smoker to 225°F. 

 

Both techniques will produce a juicy, tender cut that won't dry out or cook unevenly.

Preparing Bavette Steak

The two-zone or direct/indirect method indicated above is optimal for grilling bavette. With this method, the steak can be seared well on both sides and then moved to indirect heat to finish.

 

The thicker end of the meat should be placed closer to the direct or hotter zone, but not on it, once your grill or smoker is ready. When cooking a steak, you don't want to immediately sear it; instead, you want to cook it gently so that the centre is heated.

 

Tallow (rendered animal fat) is combined with some butter in a separate pan and cooked over the grill to prevent burning while enhancing flavour. Place the bavette steak on the grill's high-heat side just as the tallow and butter begin to smoke.

 

Depending on how well done you like your Bavette steak, cook it for a total of 3 to 7 minutes on each side. Continue tossing it to maintain consistent cooking, and baste it from time to time with butter and tallow to keep it juicy.

 

Use a meat thermometer to check the steak's internal temperature after about three minutes; it should be around 115°F. When the meat is cooked to your preference, place it on a platter lined with foil and let it rest for 5 to 10 minutes before slicing and serving.

Et Voilà, Let’s Eat!

Your preference for the steak will determine how you serve it. For a tender and juicy outcome, bavette steak is best served rare, medium-rare, or medium, and sliced into thin pieces.

 

In fajitas, steak enchiladas, or on its own with a rich sauce like chimichurri or herb butter on the side, bavette is finest when it has been grilled.

Recipes for Bavette Steak from Around the World

It's time to discover some original dishes that will have you reaching for the grill right away.

1. Bavette Burst Tomatoes

Basic risotto rice, a fresh bavette steak, and a hearty tomato sauce cooked from ripe tomatoes are all required for this recipe.

2. Bavette With Romesco Sauce

This dish will astonish everyone if you're seeking a good one to surprise your family or friends. Romesco sauce is a well-known Spanish condiment made with roasted red peppers, tomatoes, toasted bread, and almonds.

3. Whisky Peppercorn Bavette

The whiskey peppercorn sauce, which adds an added layer of decadence, is what makes this recipe so beautiful. You can grill your bavette and include the well-known peppercorn sauce.