This Easy Bavette Steak is proof that the best dinners don't require the most work! We stumbled on this cut at our local butcher and have been hooked ever since. Here's the thing: you'll see a lot of bavette recipes calling for marinades, but this naturally tender cut honestly doesn't need one. Just salt, pepper, a screaming hot cast iron, and about 20 minutes is all it takes. The result? Juicy, beefy, melt-in-your-mouth steak that's perfect for date night - or when you're feeding a crowd. One big steak, slice it up, set out your favorite compound butters and sauces, and let everyone build their own perfect bite. 🤤
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The "Butcher's Secret" Cut 🥩
So what exactly is bavette? It's a flat, thin steak cut from the bottom sirloin - right next to the flank - with beautiful marbling and a loose, open grain. It's sometimes called flap steak or sirloin flap at the butcher counter. (Quick note: you might see it confused with hanger steak online, but those are actually different cuts!)
Bavette has been called the "butcher's cut" because butchers supposedly kept it for themselves - and honestly, we get it. It's got all the big, beefy flavor of pricier cuts and cooks in just minutes. No need to plan ahead with a marinade here - a proper sear and the right slicing technique are all it takes. Let the meat do its thing!
The key - and we cannot stress this enough - is slicing against the grain. Those long, visible muscle fibers need to be cut through, not with, or you'll end up with chewy bites instead of tender ones. We'll walk you through exactly how to find the grain and slice it right in the instructions below!
One of our favorite things about bavette is how well it pairs with bold sauces and compound butters. Roasted garlic butter and bacon butter are two of our top choices. Set out a few options and let everyone customize their own plate - perfect for date night or when you're feeding a crowd.
🥩Ingredients
This one's beautifully simple - just a few pantry staples and a good piece of meat. (That's one of our favorite compound butters in the shot - more on serving options below!)
How to Make Bavette Steak ✨
This comes together fast - just season, sear, rest, and slice. Here's how:
- Step 1: Pat the steak dry with paper towels - this helps you get a really good sear! Season generously with kosher salt and black pepper on both sides.
🧂 How much salt? We use about 1 teaspoon of Diamond Crystal kosher salt per pound of meat. If you're using table salt or Morton's, cut that amount in half.
- Step 2: Heat a cast-iron skillet or griddle pan over medium-high heat until it's screaming hot. Add oil, then place the steak in.
Let the steak cook undisturbed until it naturally releases from the pan, about 2-4 minutes. That's how you know you've got a good sear! Flip and continue cooking on the second side.
💡Pro tip: Position the thinner end of the steak away from the hottest part of the pan - it cooks faster than the rest!
- Use an instant-read thermometer to monitor the temperature. Remove the steak when it reaches about 5°F below your desired doneness - it'll continue cooking as it rests.
🌡️ Temperature guide:
- Rare: 120°F (cool red center)
- Medium-rare: 130°F (warm red center) ← our favorite!
- Medium: 140°F (hot pink center)
- Medium-well: 150°F (slightly pink)
- Well-done: 160°F+ (no pink)
- Transfer the steak to a cutting board and let it rest for 10 minutes. Don't skip this! Resting lets the juices redistribute so they stay in the steak, not all over your cutting board.
This is the most important step! Slice against the grain into thin strips. See those long lines running through the meat? That's the grain. Slice across those fibers, not with them. This is what makes the difference between melt-in-your-mouth tender and tough, chewy bites.
Serve immediately with your favorite compound butter or sauce - like our cowboy butter sauce, or this creamy horseradish sauce. 🤤
🦞🥂Make it a special occasion surf and turf dinner! Turn this into the ultimate date night, Valentine's, or holiday dinner by adding butter poached lobster tails or easy garlic butter baked crab legs on the side.
We also love pairing it with these buttery fondant potatoes and creamed spinach for full steakhouse vibes at home!
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📖 Recipe
Easy Bavette Steak Recipe: Tender, Juicy, No Marinade Needed!
Ingredients
For the steak:
- 2 pounds bavette steak also called flap steak, flap meat, or sirloin flap
- 2 teaspoons kosher salt about 1 teaspoon per pound
- ½ teaspoon coarse black pepper or to taste
- 1-2 tablespoons oil any high heat oil, as needed
For serving (optional):
- Flaky sea salt
- Fresh parsley chopped
- Fresh thyme
- Cowboy butter roasted garlic butter, or creamy horseradish sauce
Instructions
- Pat the steak dry with paper towels. Season generously with kosher salt and black pepper on both sides.2 pounds bavette steak, 2 teaspoons kosher salt, ½ teaspoon coarse black pepper
- Heat a cast iron skillet or griddle pan over medium-high heat until very hot. Add oil, then place the steak in a single layer. Position the thinner end away from the hottest part of the pan.1-2 tablespoons oil
- Cook undisturbed until the steak naturally releases from the pan, about 2-4 minutes. Flip and continue cooking until the internal temperature reaches about 5°F below your desired doneness. (See notes for temperature guide.)
- Transfer to a cutting board and rest for 10 minutes.
- Slice against the grain into thin strips. Garnish and serve immediately with your favorite compound butter or sauce.Flaky sea salt, Fresh parsley, Fresh thyme, Cowboy butter
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Notes
- Storage: Refrigerate leftover steak in an airtight container for up to 5 days. Reheat gently on the stovetop, in the oven, or air fryer. (Steak will continue cooking when reheated.)
- Temperature guide:
- Rare: 120°F
- Medium-rare: 130°F (our favorite!)
- Medium: 140°F
- Medium-well: 150°F
- Well-done: 160°F+
- Salt: We use Diamond Crystal kosher salt. If using Morton's or table salt, use half the amount.
- Slicing: Always slice against the grain for tender bites! Look for the long lines running through the meat and cut across them, not with them.
- Serving suggestions: This steak is delicious with cowboy butter, roasted garlic butter, bacon butter, or creamy horseradish sauce.
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