Bavette Steak
Bavette Steak, also known as Flap Steak or Meat, is quick to prepare and feeds multiple people. No marinade is needed, this tender cute is ready in under 20 minutes with bold, beefy flavor.
Prep Time5 minutes mins
Cook Time15 minutes mins
Resting time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 342kcal
- 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.
Calories: 342kcal | Carbohydrates: 0.2g | Protein: 49g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 136mg | Sodium: 1283mg | Potassium: 777mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 1IU | Calcium: 49mg | Iron: 4mg