Easy Bavette Steak Recipe: Tender, Juicy, No Marinade Needed!
This Bavette Steak is seared in a hot cast iron until beautifully golden on the outside and juicy on the inside — no marinade required! Also known as flap steak or sirloin flap, this naturally tender cut cooks in just minutes. The key is a screaming hot pan for a perfect sear, then slicing against the grain for melt-in-your-mouth bites. Serve with cowboy butter, roasted garlic butter, or creamy horseradish sauce for the ultimate steakhouse experience at home. Ready in 20 minutes — perfect for date night or feeding a crowd!
Servings: 4 servings
Calories: 342kcal
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
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.
Nutrition
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