The best way to cook a bavette steak, either in a cast iron skillet or try it grilled. This bavette steak recipe includes a balsamic marinade but try it with your favorite sauce.
Combine all the ingredients in a blender. Process on high for 1 minute until creamy.
Add the meat to a freezer bag and pour all but ¼ cup of the sauce into the bag. Seal the bag and shake to coat. Marinade for at least 1 hour, up to overnight.
Season the remaining sauce lightly with salt and pepper. Reserve for serving over the steak.
How to Cook a Bavette Steak- Cast Iron Method
Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).
Heat the olive oil and butter in a cast iron skillet over medium high heat. Be sure to turn your vent hood on! Add the steaks and cook for 3 to 4 minutes per side for medium rare. Or cook longer to your desired doneness.
Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce,
How to Cook a Bavette Steak- Grill Method
Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).
Set up your grill for direct heat, between 400 and 450 degrees. Place the steaks on the grill and grill for 4 minutes per side, flipping only once for medium-rare. For medium steaks, move to indirect heat for an additional 3 to 4 minutes.
Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce.
Notes
Bavette Steak Substitutes
Flank steak and hanger steaks make the best substitutes for bavettes.