Bavette Steak Cooking Guide

Bavette is a thin, beefy steak that loves a hot sear. Cook it fast, then slice it thin across the grain.

What bavette is

Bavette is a thin cut from the sirloin flap. You'll also see it sold as flap steak or sirloin flap. It takes well to a marinade and a hot sear.

The grain runs in long lines through the meat, so the slicing matters as much as the cooking. Cooked well past medium-rare, bavette turns chewy.

Before you cook

Thaw the steak all the way in the fridge. Then get it ready.

• Marinate it, or don't. A marinade works well on bavette. A few hours in the fridge is plenty. Plain salt and pepper also works.
• Take the chill off. Set the steak out for about 30 minutes before it hits the heat.
• Dry and season it. Pat the steak dry. Rub it with oil, then add salt and pepper.

How to cook it

In a skillet. Heat a cast-iron pan over medium-high heat and add oil. Lay the steak in and sear it, flipping every 3 to 5 minutes. Press down on the edges so it cooks evenly.

On the grill. Heat the grill hot and oil the grates lightly. Grill 3 to 5 minutes per side, depending on how thick the steak is.

Start checking the temperature early. A thin steak goes from done to overdone fast.

Doneness and resting

Use a thermometer. USDA says never to judge doneness by color, firmness or time. Put the probe in the thickest part of the steak.

USDA's safe minimum for steaks is 145°F, then a rest of at least 3 minutes.

Bavette is at its best medium-rare. Pull it at 125°F to 135°F. That range sits under USDA's 145°F, so pick the temperature you're comfortable with.

Rest the steak 5 minutes before you slice it.

How to slice it

Slicing matters most with bavette. Look at the rested steak. You'll see long lines running in one direction. That's the grain. Cut across those lines, not along them. That's what keeps each bite tender.

For a long steak, cut it into 3 or 4 pieces first, slicing along the grain. Turn each piece 90 degrees. Then slice each piece thin across the grain.

Ways to serve it

Bavette's strong beef flavor stands up to bold toppings. Try it:

• Sliced into tacos or fajitas
• Piled on a steak sandwich with grilled peppers and onions
• Over rice with a bright herb sauce like chimichurri
• Cold, over a salad, the next day

Quick reference

Step	What to do
Prep	Thaw in the fridge. Marinate a few hours if you like. Pat dry, oil, salt and pepper
Heat	Cast-iron skillet over medium-high, or a hot grill
Cook	3 to 5 minutes per side, depending on thickness
Temperature	Pull at 125°F to 135°F for medium-rare. USDA's safe minimum is 145°F
Rest	5 minutes
Slice	Thin, across the grain