The GüdDish Bavette Steak

We searched the open web for Bavette Steak methods. We scanned 131 roster sites. We kept 22 methods in the dish corpus. Then we built the BEST!

Bavette Steak. The GüdDish.

Serves 4 · 10–15 min prep · 25–35 min total · Pull at 130°F, then rest 10 min · 3 steps

Ingredients

Ingredients for Bavette Steak
  • 2 lb bavette steak (flap steak)
  • 3 garlic cloves
  • 2 tbs olive oil
  • 1 tsp ground black pepper
  • 1 1/2 tsp kosher salt

What the best recipes taught us

  • Get the pan very hot before the steak goes in. If the pan is not hot enough, the steak steams and does not brown.
  • Slice the steak against the grain. If you cut with the grain, the meat is chewy.

Method

  1. 1
    Bavette in a smoking cast-iron skillet
    2lbsbavette steak
    11/2tspkosher salt
    1tspground black pepper
    2tbsolive oil

    Pat the bavette dry. Salt and pepper it on both sides.

    Heat a cast-iron skillet until smoking hot. Film with the oil.

  2. 2
    Bavette searing with garlic
    3garlic cloves

    Sear the steak, turning once, until a deep crust forms.

    Pull at 130°F in the thickest part for medium-rare, about 3 to 5 minutes per side depending on thickness.

    In the last minute, add the garlic to the skillet and spoon the fat over the steak.

    Take the steak out of the skillet. Rest it on a plate at least 10 minutes.

  3. 3
    Bavette sliced against the grain

    Slice thin against the grain.