🥩 Featured Cut of the Week: Bavette Steak

Welcome to our Featured Cut of the Week series! This week, we're highlighting the Bavette Steak, a flavorful and versatile cut that's gaining popularity among chefs and home cooks alike. Also known as flap steak, it's prized for its rich, beefy flavor and tender texture when cooked properly.

What is Bavette Steak?

What is Bavette Steak? Bavette steak comes from the bottom sirloin, specifically the sirloin flap. Its name, "bavette," is French for "bib," referencing its long, flat shape. This cut is known for its loose texture and moderate marbling, which contribute to its tenderness and flavor. It's often compared to flank or skirt steak but offers a more tender bite when cooked correctly.​

Cooking Tips

• Preparation: Bring the steak to room temperature before cooking. Pat it dry to ensure a good sear.​

• Cooking Method: Sear over high heat for 2–3 minutes per side for medium-rare. Due to its thinness, it cooks quickly.​

• Resting: Let the steak rest for 5–10 minutes after cooking to allow juices to redistribute.​

• Slicing: ​Always slice against the grain to maximize tenderness.

Serving Suggestions

​Bavette steak's robust flavor makes it ideal for various dishes. Serve it with chimichurri sauce, or pair it with sides like roasted vegetables or a fresh salad.

Conclusion

The Bavette Steak is a hidden gem that offers exceptional flavor and tenderness. Whether you're grilling for a summer BBQ or preparing a special dinner, this cut is sure to impress. Give it a try and elevate your culinary experience!​