Bavette Steak
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.
Servings: 4
Calories: 546kcal
Ingredients
- 1 ½ pounds Bavette steak
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Balsamic Sauce and Marinade (optional)
- 2 garlic cloves
- 1 tablespoon fresh parsley roughly chopped
- 1 tablespoon fresh rosemary roughly chopped
- ½ tablespoon dried oregano
- 2 tablespoons Dijon mustard
- ½ cup balsamic vinegar
- 1 cup extra-virgin olive oil
- Kosher salt and pepper
Instructions
Balsamic Sauce and Marinade (optional)
- Combine all the ingredients in a blender. Process on high for 1 minute until creamy.2 garlic cloves, 1 tablespoon fresh parsley, 1 tablespoon fresh rosemary, ½ tablespoon dried oregano, 2 tablespoons Dijon mustard, ½ cup balsamic vinegar, 1 cup extra-virgin olive oil
- 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.1 ½ pounds Bavette steak
- Season the remaining sauce lightly with salt and pepper. Reserve for serving over the steak.Kosher salt and pepper
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).1 ½ pounds Bavette steak, ¾ teaspoon black pepper, 1 ½ teaspoons kosher salt
- 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.1 tablespoon olive oil, 1 tablespoon unsalted butter
- 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.
Video
Notes
Bavette Steak Substitutes
- Flank steak and hanger steaks make the best substitutes for bavettes.
- Rare (cool red center)- 125 F degrees
- Medium Rare (warm red center)- 135 F degrees
- Medium (warm pink center)- 145 F degrees
- Medium Well (slightly pink center)-150 F degrees
- Well Done (little to no pink)- 160F degrees
Nutrition
Calories: 546kcal | Carbs: 3g | Protein: 35g | Fat: 44g | Fiber: 1g