Luciously Cooked Bavette Steak

HOW TO COOK BAVETTE STEAK

10 MINUTES MEDIUM SERVES 4

Background

"The Bavette steak" is french for Flank steak – a cut from the underbelly of the cow that is usually quite long and flat. It's very rich in flavour and relatively loose - almost crumbling - in texture when cooked right. To learn more about this cut, read our definitive guide on Bavette Steaks ! Anyways, here's a step-by-step guide on how to cook it – and nail it – every time!

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Ingredients

150g Bavette Steak x 4
1 knob of Butter and/or Olive Oil
Pinch of Salt
Freshly ground pepper

How to prepare Bavette Steak

  • Allow the Bavette Steak to rise to room temperature for 30 minutes before cooking
  • Sprinkle the Bavette steaks with pinch of Salt and Pepper

How to Cook Bavette Steak

  1. Place your pan on a high heat, and let a knob of butter melt in it.
  2. Using a high heat, cook the bavette until brown on both sides.
  3. Then simmer for about 3 minutes on a low heat, continually flipping the bavette steak over from one side, to the other.
  4. Wrap the meat in aluminum foil and let it rest for about 8 minutes.
  5. Serve!

What to serve with Bavette Steak

Why not try serving Bavette with a cheeky side of grilled sprouts and oven roasted potatoes! It tastes as good as it sounds!