Perfect Beef Bavette
A guide to cooking tender and juicy beef bavette, from selecting the right cut to serving suggestions.
Ingredients
- 1-2 lb Beef Bavette Flank Steak, approximately 1 inch thick
- 2 tablespoons Olive Oil
- 2-3 cloves Garlic minced
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- Optional Other Herbs & Spices: Rosemary, Thyme, Soy Sauce, Honey
Instructions
- Select the Beef: Choose a beef bavette (flank steak) that is well-marbled and at least 1 inch thick.
- Prepare the Beef: Trim any excess fat from the bavette. Rinse under cold water and pat dry with paper towels.
- Season and Marinate: In a bowl, combine olive oil, minced garlic, salt, and pepper. (Optional: Add soy sauce and honey for a sweet/savory marinade.) Marinate the bavette for at least 30 minutes, or up to overnight in the refrigerator.
- Preheat: Preheat your grill or pan to high heat.
- Cook to Perfection: Cook the bavette for 3-4 minutes per side for medium-rare (130-135°F), 4-5 minutes per side for medium (140-145°F), or 5-6 minutes per side for medium-well (150-155°F). Use a meat thermometer to ensure accurate doneness.
- Rest: Remove the bavette from the heat and let it rest for at least 10 minutes under aluminum foil.
- Slice: Slice the bavette against the grain using a sharp knife.
- Serve: Serve immediately and enjoy!
Notes
- Marinating the beef bavette for at least 30 minutes will greatly improve the flavor and tenderness. Marinating overnight can be even better.
- High heat is essential for getting a good sear on the bavette.
- Using a meat thermometer is the best way to ensure the bavette is cooked to your desired level of doneness.
- Resting the bavette after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slicing the bavette against the grain is crucial for tenderness.
- Beef bavette is versatile and can be served in tacos, salads, or alongside roasted vegetables.
- Avoid overcooking the beef bavette, as it can become tough.
- Don't skip the resting step, as it's essential for juicy results.
- Avoid cutting with the grain, which will make the meat tougher to chew.