Do you know how to cook bavette steak or have you ever wondered what it is?
Honestly, I had never heard of a bavette cut before I moved to France and it was always on the menu, wherever I went!
Cooking bavette steak is a really simple affair, and that is all that is really needs. With a delicious flavour, it's one of those cuts that you will come back to again and again.
So much cheaper and tastier than the premium cuts, this is also a steak that is versatile for a steak sandwich, salad, stir fry or other dishes.
You really have to try it.
Bon appétit!
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Going out for lunch in France isn't seen as a treat but rather an necessity. Whether you are a lorry driver, an office worker or shop worker, everything shuts down for a good two hours except for the restaurants who are working flat out to feed everybody.
And we are not talking about a grubby sandwich here; this is full on two courses minimum, although it's very much plat de jour, (dish of the day), and a small choice from a fixed price menu.
Wherever I went, bavette frites was always on the menu and was never expensive. Curiosity made me try it and I've never looked back, especially now that many British butchers are providing the French cuts I crave.
🤔 FAQs
Bavette, meaning bib in French, steak is a beef cut that comes from the lower part of the chest of the cow and also the abdominal area.
Unlike sirloin or rump, beef bavette has a looser texture, which means it's much less likely to become chewy or tough with careful cooking.
It also has a natural marbling of fat that is kkeps it succument and juicy as it cooks too.
Bavette cut steak is not seen as a prime cut as this part of the animal is much more active than other areas, which can be tough if a large piece is cooked and cut incorrectly.
The secret is getting the cooking process correct!
Cooking bavette steak is very simple and quick.
It just needs a few minutes a side in a hot pan, then the rest of the cooking process is done while the meat is resting. It just needs to relax.
A thin piece of beef bavette can be served as a normal steak, but a piece that is about 2 centimetres or 1 inch thick needs to be cut into slices across the grain, which your guests can get into smaller pieces.
This ensures that is is tender and juicy to eat.
Beef bavette is not just found in France as it is a popular cut in south American countries.
It is known as sobrebarriga in Clumbia, whick means over the belly. And, in Brazil it's name is fraldinha or 'little diaper'.
It is also known as flap meat or sirloin tip.
However, it is not the same as flank, hanger steak or skirt steak, which is a much thinner and longer cut taken from a different part of the abdomen. The flavour is very similar; rich and beefy.
❤️ Why you will love this dish
- Really quick and easy to cook.
- Much cheaper than other cuts but with amazing taste.
- No need for an elaborate sauce.
- Great for steak and Stilton hot sandwiches, steak salads and fajitas.
- Easy to cook on the barbecue.
🥘 Ingredients
- Steak - bavette steaks about 2 centimetres or an inch thick and approcimately 180g or 6 ounces each.
- Oil- olive oil or vegetable oil.
- Salt - cooking salt and flaked sea salt to serve.
- Pepper - freshly ground black pepper or mixed peppercorns.
- Garlic - one clove of garlic, minced.
- Tarragon - fresh tarragon to serve. Although this steak doesn't need a sauce I love to use tarragon with a bavette cut as it goes perfectly like a Béarnaise sauce.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
🍽 Equipment
- carving knife
- meat board
- large frying pan or skillet
- sharp knife
- kitchen foil
🔪 Instructions
💭 Top Tip
- Always take meat out of the refrigerator 30 minutes before cooking so that the meat cooks evenly.
- Pat meat dry with kitchen paper to remove excess moisture and allow the meat to sear quickly.
- Only season the meat just before you are about to cook it. If the salt sits on the surface for too long, it will start to react with the surface and make it slimy.
Season the meat with cooking salt and pepper on both sides and press in the chopped garlic.
💭 Top Tip
- If you ever wondered if searing beef makes it more tender, the answer is deeper than that. It's not about locking juices in or making it tender as the cooking process will take care of that. The main purpose of searing protein, such as beef, over a high heat with only a little oil, is to produce the Maillard effect. This is the chemical reaction that occurs between the proteins, or amino acids in meat and fish and the natural sugars. This is what gives the meat, colour, flavour and makes it irresistible!
⏲️ Cooking Time
Heat the oil in the frying pan over a medium to high heat.
Add the bavette steak and cook for about 2 minutes a side.
Turn the steaks over and cook for 2 minutes more for medium rare.
Increase the time to 3 minutes a side for medium.
Remove the steaks from the pan and place on a plate.
Cover with aluminium foil and leave to rest for 5 to 10 minutes, longer if you prefer.
Chop the tarragon and scatter over some flaked sea salt and extra pepper to serve.
Slice across the grain and serve.
🥗 Side Dishes
Try some of these side dishes with beef.
- Fried Cabbage with Bacon
- Cavolo Nero Kale
- Honey Roasted Carrots and Parsnips
- Easy Roast Potatoes
- Honey Roasted Swede
- Roast Savoy Cabbage
- Green Beans with Almonds
- Chateau Potatoes
- Crispy Smashed Potatoes
- Potatoes Rissolé
- Sarladaise Potatoes
🥙 Substitutions
- Beef bavette - use flank, hangar or skirt steak.
🍣 Storage
- Refrigerator - store cooked beef for up to 3 days in the refrigerator.
- Freezer - wrap well and dreeze for up to a month. Defrost overnight in the refirgerator.
- To reheat - warm in a lightly oiled pan or place in an oven dish and cover with foil and reheat at 180 C / 350 F / 160 FAN / Gas 4. Ideal for using in stir fries, salads, hot sandwiches, pizza toppings, fajitas and tacos.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More beef recipes
- Spider Steak
- Jacob's Ladder Beef
- How to Cook Chateaubriand
- Picanha Beef
- Roast Rib of Beef
- Beef Olives
- Flanken Short Ribs
📋 Recipe
How to Cook Bavette Steak
Equipment
- carving knife
- meat board
- large frying pan or skillet
- sharp knife
- kitchen foil
Ingredients
- 360 g steaks 2 bavette steaks
- 1 tablespoon olive oil
- ½ teaspoon cooking salt
- ¼ teaspoon ground pepper
- 1 clove garlic peeled and minced
- 2 teaspoon tarragon chopped
Instructions
- Season the meat with cooking salt and pepper on both sides and press in the chopped garlic.
- Heat the oil in the frying pan over a medium to high heat.
- Add the bavette steak and cook for about 2 minutes a side.
- Turn the steaks over and cook for 2 minutes more for medium rare.
- Increase the time to 3 minutes a side for medium.
- Remove the steaks from the pan and place on a plate.
- Cover with aluminium foil and leave to rest for 5 to 10 minutes, longer if you prefer.
- Chop the tarragon and scatter over some flaked sea salt and extra pepper to serve.
- Slice across the grain and serve.
Notes
- Always take meat out of the refrigerator 30 minutes before cooking so that the meat cooks evenly.
- Pat meat dry with kitchen paper to remove excess moisture and allow the meat to sear quickly.
- Only season the meat just before you are about to cook it. If the salt sits on the surface for too long, it will start to react with the surface and make it slimy.
- If you ever wondered if searing beef makes it more tender, the answer is deeper than that. It's not about locking juices in or making it tender as the cooking process will take care of that. The main purpose of searing protein, such as beef, over a high heat with only a little oil, is to produce the Maillard effect. This is the chemical reaction that occurs between the proteins, or amino acids in meat and fish and the natural sugars. This is what gives the meat, colour, flavour and makes it irresistible!
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More beef, venison and lamb recipes
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Dannii
This steak looks perfectly cooked. Lots of great tips in this post too - thanks.
Dee
One of my favorite new ways to make steak! It's so tender and juicy.
Natalie
Following your tips, my bavette steak finally came out perfect! Thanks, Amanda!
Savita
Wow, the steak looks so juicy and delicious, finally found an easy and delicious recipe to follow.
Ieva
Very interesting read! I've not heard of bavette steak, but it sounds like a good allrounder! I wonder why it's not that popular in the UK. Will have to speak to my butcher to see if I can get any for the weekend! So keen to try it!
Dana
Everyone was absolutely drooling over this! Delicious and simple, just how steaks should be!
Carrie Robinson
Oh yum! I love when you can take a budget friendly cut of beef and make it absolutely delicious. Can't wait to give this recipe a go soon. 🙂
Aimee Mars
I've never heard of bavette cut steak either! Wow, it looks so good and we're big steak eaters in my house. I can't wait to try this.
Gina
Love bavette steak! This was a helpful how-to so everyone can start enjoying it for themselves. I know I will!
Anonymous
Your instructions were simple and easy to follow! What a great cut of meat not a lot of people know about--a gem!