Good Chop
Good Chop Beef Bavette Steak
What it is
This is a cut of beef known for its rich flavor and satisfying chew. Bavette steak comes from the flank primal, specifically the lower part of the belly. It has a coarse grain that lends itself well to quick cooking methods. The meat is typically dark red and has a good amount of marbling, which contributes to its juiciness and taste.
How people cook with it
Bavette steak is a versatile cut that can be prepared in several delicious ways.
- Grilled for a smoky char
- Pan-seared to a perfect medium-rare
- Marinated for added flavor
- Sliced thinly for sandwiches
For the best results, let the steak come to room temperature before cooking. Season it generously with salt and pepper. Sear it in a hot pan with a little oil or butter for a few minutes on each side, depending on thickness, until it reaches your desired doneness. For grilling, cook over high heat, turning once. Always rest the steak for at least 5-10 minutes after cooking before slicing against the grain to ensure tenderness.
How it differs from similar foods
Compared to cuts like sirloin or ribeye, bavette steak has a more pronounced beefy flavor and a slightly chewier texture due to its coarser grain. It benefits greatly from being sliced against the grain after cooking.
Who it is for
Home cooks looking for a flavorful and satisfying beef option will appreciate this cut.
How to keep the rest
To store any leftover cooked steak, wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate and consume within 2-3 days. For uncooked steak, keep it in its original packaging or rewrap tightly and store in the coldest part of your refrigerator.