How to cook Bavette Steak
10 MINUTES MEDIUM SERVES 4
Background
"The Bavette steak" is french for Flank steak – a cut from the underbelly of the cow that is usually quite long and flat. It's very rich in flavour and relatively loose - almost crumbling - in texture when cooked right. To learn more about this cut, read our definitive guide on Bavette Steaks ! Anyways, here's a step-by-step guide on how to cook it – and nail it – every time!
Buy Premium & Sustainable, Bavette Steak| 150g Bavette Steak x 4 |
| 1 knob of Butter and/or Olive Oil |
| Pinch of Salt |
| Freshly ground pepper |
How to prepare Bavette Steak
- Allow the Bavette Steak to rise to room temperature for 30 minutes before cooking
- Sprinkle the Bavette steaks with pinch of Salt and Pepper
How to Cook Bavette Steak
- Place your pan on a high heat, and let a knob of butter melt in it.
- Using a high heat, cook the bavette until brown on both sides.
- Then simmer for about 3 minutes on a low heat, continually flipping the bavette steak over from one side, to the other.
- Wrap the meat in aluminum foil and let it rest for about 8 minutes.
- Serve!
What to serve with Bavette Steak
Why not try serving Bavette with a cheeky side of grilled sprouts and oven roasted potatoes! It tastes as good as it sounds!
