Need a delicious steak to feed a crowd? This Perfect Bavette Steak is similar to a flank steak or skirt steak. It's lean, incredibly flavorful, tender, and is meant to be cooked quickly! Check out how simple it is to make this lesser-known, and underrated cut of meat!
We're big fans of steak in this house. When we stumbled upon bavette steak at the local butcher, we knew we had to give it a try. It's a long, thin cut of meat that is meant to be cooked quickly at a high temperature to give it a nice sear. It's best served as a medium-rare steak.
It holds up nicely to bold sauces, so we slathered it in our cowboy butter sauce, that's packed with spices, lemon, herbs, garlic & shallots. You may also love serving it with our delicious creamy mushroom sauce.
Looking for more awesome beef recipes? Be sure to check out this air fryer ribeye, this steak and seafood skillet with creamy parmesan sauce, this melt in your mouth roast beef, this dutch oven pot roast, this sirloin tip roast in the slow cooker, or these air fryer short ribs.
❤️Why you'll love this
- Simple ingredients. No marinade is needed, though you can marinate this steak if you like. We season it with a little salt and pepper, then serve it with our bold cowboy butter dipping sauce.
- Quick & easy. This steak is ready to eat in 20 minutes or less, so it's perfect for an easy dinner!
- No special equipment is needed. Feel free to cook this right on a griddle pan on your stovetop, or on a gas grill if you have one.
- Packed with flavor. This flavorful steak has a bold, beefy flavor. Once you try this cut you'll see just how delicious it is.
- Feeds a crowd. Don't worry about individual portions! This recipe is a great way to feed a crowd. Just grill up the steak, cut it up, and serve it family-style.
- Lean & tender. Not only is this a lean cut, but it also has an incredibly tender texture. It will become an instant favorite.
Here are the ingredients we used. You can find the nutritional information and full quantities in the recipe card.
- Bavette steak - Ask your local butcher for this beef cut. It's also known as flap meat, sirloin flap steak, hanger steak, or sirloin bavettes.
- Olive oil - To get a good sear. Add the butter later when serving. Trying to cook this steak at high heat with butter will just burn it.
- Kosher salt & black pepper - We kept it simple, as this steak has a wonderful flavor. You can marinate the steak if you'd like to, but there's no need.
- Parsley, thyme & flaky sea salt for garnish
Substitutions & Variations
- Garlic and herb. Instead of just using salt and pepper, add garlic powder, onion powder, and chopped fresh herbs such as thyme, rosemary, and parsley to your olive oil mixture for a flavorful herb marinade. We don't recommend adding fresh garlic to the mix right away, as it will just burn when cooking at a high temperature.
- Mustard and horseradish. Combine equal parts of Dijon mustard and horseradish, and spread it over the steak before cooking. This will give the meat a tangy and spicy kick.
- Heat a large cast iron pan or griddle over medium-high heat. This recipe can also be made on a grill, but we don't have one of our own yet!
- Dry off the steak really well with a paper towel before seasoning to get rid of excess moisture. This will help you achieve a nice sear!
Season both sides of the steak generously with salt (Image 1) and pepper (Image 2).
Once your pan is hot, add oil, and place the meat down on the grill pan in a single layer. (Image 3)
✨Pro tip: Place the thin end of the steak away from the hottest part of the heat source, as this part will cook the quickest.
Once the steak naturally releases itself from the pan, flip to the other side and cook. This should take about 2-4 minutes. Once the steak is flipped over, begin monitoring the temperature with a meat thermometer.
Remove the steak from the heat once it has reached a few degrees below your desired doneness. We like our steak between a rare and medium-rare, so we take it off the heat somewhere between 118°F -123°F. (Image 4)
Rest for 10 minutes before cutting in, then cut the steak against the grain.
That's it! Enjoy as is, or add this cowboy butter dipping sauce for the ultimate bite.
✨Tips & tricks
- Cook with a high temperature. You want a juicy steak with lots of flavor, so it's a good idea to sear it so it gets nice and crispy on the outside, and stays tender on the inside. The best way to cook this steak is by grilling (on the stovetop or outdoors) or broiling. It's not meant to be cooked for a long period of time. Our favorite way to cook it is in a hot cast-iron skillet pan on the stovetop.
- Use a meat thermometer for the perfect cook. Depending on the size of the steak and the desired doneness you prefer, cooking times can vary greatly. We always use a meat thermometer to make sure our steak is never over or undercooked for our liking.
- Take the steak off 5°F before desired temperature is reached. Your steak will continue to cook after it comes off of the hot grill or pan. To make sure you don't over cook it, take the steak off the heat and transfer to a cutting board before it's finished cooking.
- Make sure to let the steak rest. Don't cut in right away! We want all of that juice to be re-absorbed back into the steak, not spilling out all over the cutting board. Allow the steak to rest for 10 minutes before slicing in.
- Slice against the grain! We've made the mistake of cutting steaks with the grain in the past, and this makes them chewy and less tender. Cut against the grain of the muscle fibers for melt in your mouth bites.
- Use a sharp knife. To get nice thin cuts, use a very sharp knife to cut the steak thin. This cut of beef
- Use plenty of salt! We recommend using about 1 teaspoon of kosher salt per every pound of meat for the perfectly seasoned bite.
Please note, that we can't guarantee cook times when reaching these temperatures. It may take less time with a thinner steak, or more time with a thicker steak, which is why we suggest using a thermometer.
- Rare - 120°F - The center of the steak will be cool to warm, very tender, and a red to pink color.
- Medium rare - 130°F - This is generally considered the "perfect cook" on most steaks. It's a pretty popular temperature to order! The center will be read and warm.
- Medium - 140°F - This cook will have a hot pink center, and the steak will be slightly firmer in texture.
- Medium-well - 150°F - This steak will be mostly brown and firm in the center.
- Well done - 160°F+ - Finally, this cook on the steak will have absolutely no pink color in the center. It will be completely brown, firm, and very dry.
💭Frequently asked questions
Store leftovers in the fridge for up to 5 days in an airtight container. Gently reheat on the stovetop, in the air fryer, oven, or microwave.
*Please know that the steak will continue to cook each time it is reheated, so we recommend reheating as infrequently as possible.
Most commonly known as flap steak or flap meat, the bavette steak is a long, thin steak with an extremely tender texture cut from the bottom sirloin, near the flank. It's an extremely lean cut, yet super flavorful with a very bold, beefy, and rich flavor. It tastes similar to a flank steak, though not the same.
Known as a "secret butcher's cut" this steak is the best of the best. Tender, yet lean, plus, it cooks really quickly and you don't need to marinade it!
Want to plan the whole meal? Here's a few recipes that would be great to serve alongside the steak!
- Air fryer fingerling potatoes or air fryer smashed potatoes with herbs & parmesan. Both crispy potato recipes are perfect to accompany the steak.
- You can't go wrong with redskin mashed potatoes either!
- Low carb? No problem! Try these creamy mashed turnips or this keto southern baked mac and cheese!
- You may also love this Italian green bean salad or air fryer garlic bread.
Need supplies? Shop our Amazon store! Stock your pantry, and find all of our favorite kitchen tools! A Full Living LLC earns a small commission through purchases on our storefront to help support this site.
More Recipes To Consider
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- 2 pounds bavette steak
- 2 teaspoons kosher salt (or to taste)
- ½ teaspoon coarse black pepper
- 1 tablespoon olive oil
- parsley, thyme, flaky sea salt, and pepper to garnish
- Preheat a cast iron griddle pan over medium-high heat. Season the steak really well with salt and pepper all over.
- Once the pan is hot, add oil, then the steak in a single layer, with the thinnest side of the steak away from the hottest heat source, as it will cook faster than everything else.
- Once the steak naturally releases itself from the pan, that means you've got a good sear. Flip the steak over and continue cooking until the internal temperature reaches about 5°F below your desired doneness. We use a meat thermometer to monitor the temperature.
- Allow the steak to rest for 10 minutes before slicing against the grain to serve. Serve with your favorite dipping sauce, and enjoy!
- Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop, oven, air fryer, or microwave.
- Season to taste. We like to use about 1 teaspoon of kosher salt per pound of meat, so scale accordingly to the size of your steak.
- Use a meat thermometer for the best results.
- Please utilize the temperature cooking guide in this post to help you determine when to take your steak off according to your desired doneness.