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    Bites with Bri » Main » Bavette Steaks

    Bavette Steaks

    Published: Feb 10, 2022 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    Bavette Steaks (also known as flank steaks) are a super flavorful leaner cut of beef taken from the abdominal muscles. Bavette steaks are great sliced up for tacos or just on their own. The key is to get a hard sear on the outside, but not overcook the steak so it is still juicy. 

    overhead shot of bavette steak sliced medium rare

    The key to a good steak is to ensure that it is not over cooked, so my biggest piece of advice is to use a meat thermometer. 

    Looking for a sirloin recipe instead? Try my easy & Healthier Beef Stroganoff.

    Jump to:
    • Highlights
    • Ingredient Notes
    • Helpful Equipment & Tools
    • Instructions
    • Make Ahead & Storage
    • Expert Tips
    • Recipe Notes
    • Variations
    • FAQs
    • Related Recipes
    • Watch the How to Video
    • Bavette Steaks

    Highlights

    • Inexpensive, flavorful, & versatile - Bavette steaks are great sliced against the grain on their own, for tacos, stir frys, on salads, or pastas.
    • Chimichurri compound butter - This compound butter is loaded with garlic, herbs, lemon zest, and chili flakes. 
    • Quick & easy - This recipe requires minimal prep and no marinating. 
    • Also known as flank steak - Bavette and flank steak both refer to the same cut of beef.
    • The perfect medium rare - This recipe will show you how to cook your steak to the perfect medium rare every time. It is foolproof!

    Ingredient Notes

    overhead shot of ingredients needed to make bavette steaks
    • Kosher Salt: If using table or sea salt, use only 2 teaspoons. 

    Complete list of ingredients and amounts is located on the recipe card below.

    Helpful Equipment & Tools

    • Lodge Pro-Logic 12 Inch Square Cast Iron Griddle: This is my favorite cast iron griddle for searing steaks. The square is large enough to fit longer cuts of meat. It is also already seasoned so it is ready to use. 
    • MEATER Plus | Smart Meat Thermometer with Bluetooth: This is my new favorite kitchen gadget! It is a wireless probe thermometer. This is a great investment if you cook meat often because you do not have to continually puncture the meat to check the internal temperature. You can just leave this probe in the meat as it cooks and use the mobile app to see the internal temperature as it is cooking. It is a game changer! If you do not want something this fancy, this simple meat thermometer will do the trick. 
    • 2 Pack Black Kitchen Tongs: Be sure to use heat resistant tongs when grilling or searing at such high temperatures.

    Instructions

    Overview

    • Season the steak. 
    • Sear each side. 
    • Conutnine cooking until the bavette steak reaches the desired temperature. 
    • Fry the herbs and garlic. 
    • Let the steak rest & finish the butter.
    • Spread the butter on the warm steak.

    Step by Step

    Step 1: In a small bowl, combine the butter, parsley, lemon zest, and chili flakes. Set aside.

    Step 2: In a small bowl, combine the salt, pepper, and garlic.

    butter, chili flakes, lemon zest, and parsley in bowl & steak rub in a bowl

    TIP - Press the rub into the steak so it sticks.

    Step 3: Rub each side of the steak with the salt mixture.

    Step 4: Add a generous amount of grape seed oil to a cast iron pan. Heat over high heat.

    steak rubbed with spices and grape seed oil heating in a cast iron skillet

    TIP -  Use an oil with a high smoke point like grape seed oil.

    Step 5: Once the oil is shimmering, place the steak in the center of the pan. Do not move the steak around. Sear for 3-4 minutes or until a crust has formed.

    Step 6: Flip the steak and sear for another 3-4 minutes.

    bavette steak searing in pan & steak flipped onto the other side

    TIP -  Do not touch the steak while it sears. This will prevent a crust from forming.

    Step 7: Reduce the heat to medium and continue to cook until the steak reaches an internal temperature of 125-130 degrees (about 1-2 minutes more per side).

    Step 8: Place the garlic and the sprigs of oregano and thyme in the oil. Fry until golden while the steak finishes cooking. Remove from the oil and place on the cutting board.

    bavette steak finishing cooking on medium heat & herbs and garlic added to the oil

    TIP -  Use a meat thermometer so you do not overcook or undercook the meat.

    NOTE -  Medium rare is about 130-135 degrees. The steak will continue to cook as it rests.

    TIP -  As soon as the garlic begins to brown, remove it from the pan.

    Step 9: Allow the steak to rest on the cutting board for about 5-10 minutes before slicing.

    Step 10: While the steak is resting, chop the herbs and garlic.

    bavette steak resting on cutting board & hers and garlic chopped next to the steak

    Step 11: Using a fork, combine the herbs and garlic with the butter mixture.

    Step 12: Spread butter and sprinkle a pinch of salt on top of steak before slicing against the grain.

    compound butter mixed in a bowl & bavette steak with compound butter smeared on top

    TIP -  Let the steaks rest so the juices can lock in.

    Make Ahead & Storage

    • Make Ahead: This steak is best served fresh and requires no marinating. There is no prep that can or needs to be done in advance. 
    • Refrigerator: Store leftover bavette steaks in the fridge in an airtight container for 3-4 days.

    Freezer: I do not recommend freezing leftover cooked steak.

    Steak cooked to 4 different temperatures (rare, medium rare, medium, medium well)

    Expert Tips

    • Go heavy on the salt. Be generous with the salt. It really brings out the flavor of the bavette steaks.
    • Press the rub into the meat. Use pressure when applying the rub so it sticks to the bavette steak. 
    • Sear the steak in grape seed oil. Grape seed oil is my favorite for searing because of the high smoke point. Avocado, vegetable, or sunflower oil also work. 
    • Do not overcook the steak. Lean cuts like bavette steak should be cooked to no more than 135 degrees. I like to pull mine off around 125 because it will rise another 5+ degrees while it rests. 
    • Do not burn the garlic. Once the garlic develops some color, remove it from the oil. 
    • Rest the steaks. Steak should rest for about 5-10 minutes before slicing. This will lock in all of the juices.
    • Do not skip out on the compound butter. This will add so much flavor and moisture to the steak. 
    • Finish with salt. If you tend to like your food extra salty, finish the bavette steaks with a pinch of flaky salt. I personally love doing thi, but it might be too salty for some. 
    • Slice the steak against the grain. There should be small visible lines (or grain) running in a constituent direction across the steak. You want to slice the steak in the opposite direction. This will make each bite more tender. See photos 11&12 in this post about picanha steak.

    Recipe Notes

    • Bavette steaks are lean. This cut of steak is leaner meaning it has less fat. Fat adds flavor to meat and also keeps it more moist. This is why it is important not to overcook the meat. It is inherently a chewier cut as well. This is why slicing against the grain is imperative. 
    up close photo of sliced bavette steaks

    Variations

    • Grill: You can use an outdoor grill instead of a skillet. Grill the steak on direct high heat first and then transfer it to indirect heat to finish cooking. It is the same concept as using a skillet. 

    FAQs

    What cut of meat is bavette?

    Bavette steaks are the French name for flank steak. It is the same cut. 

    What is bavette steak good for?

    Bavette steak is great for searing or grilling and slow cooking. It is best served sliced thinly against the grain. It is delicious for tacos, salads, pastas, or stir frys. 

    Why is bavette steak so cheap?

    Bavette steak is a cut from the abdominal muscle of the cow. This is a muscle that is well used, which makes it tougher and leaner. This is why it is less expensive than other cuts. 

    Is bavette steak the same as skirt?

    No, it is cut from under the rib compared to the bavette steak which is cut from the flank under the loin. It is used similarly because it has a similar texture. 

    How do you cut a bavette steak?

    Bavette steaks should always be sliced thinly against the grain. This helps to make it more tender. 

    Is bavette steak the same as flat iron?

    No, it is a completely different cut. It is cut from the shoulder or chuck. 

    Related Recipes

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    • One Pot Chicken and Rice

    Watch the How to Video

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    5 from 5 votes

    Bavette Steaks

    Bavette Steaks (also known as flank steaks) are a super flavorful leaner cut of beef taken from the abdominal muscles. Bavette steaks are great sliced up for tacos or just on their own. The key is to get a hard sear on the outside, but not overcook the steak so it is still juicy.
    Servings4 people
    Prep5 minutes
    Cook15 minutes
    Total20 minutes
    Course: Main
    Cuisine: American, French
    Author: Brianna May

    Equipment:

    • 12 in. Cast Iron Griddle Pan
    • Tongs
    • Meat Thermometer

    Ingredients:

    • grape seed oil
    • 1.5-2 pounds bavette steak, flank steak, about 1-1.5 inches thick
    • 2 heaping teaspoons kosher salt
    • 1 teaspoon pepper
    • 1 teaspoon granulated garlic

    Optional Chimichurri Butter

    • 2 Tablespoon salted butter
    • 1 Tablespoon chopped fresh parsley
    • ½ teaspoon lemon zest
    • ¼ teaspoon chili flakes
    • 3 cloves garlic
    • a few sprigs fresh thyme & oregano

    Instructions:

    • In a small bowl, combine the butter, parsley, lemon zest, and chili flakes. Set aside.
    • In a small bowl, combine the salt, pepper, and garlic.
    • Rub each side of the steak with the salt mixture.
    • Add a generous amount of grape seed oil to a cast iron pan. Heat over high heat.
    • Once the oil is shimmering, place the steak in the center of the pan. Do not move the steak around. Sear for 3-4 minutes or until a crust has formed.
    • Flip the steak and sear for another 3-4 minutes.
    • Reduce the heat to medium and continue to cook until the steak reaches an internal temperature of 125-130 degrees (about 1-2 minutes more per side).
    • Place the garlic and the sprigs of oregano and thyme in the oil. Fry until golden while the steak finishes cooking. Remove from the oil and place on the cutting board.
    • Allow the steak to rest on the cutting board for about 5-10 minutes before slicing.
    • While the steak is resting, chop the herbs and garlic.
    • Using a fork, combine the herbs and garlic with the butter mixture.
    • Spread butter and sprinkle a pinch of salt on top of steak before slicing against the grain.

    Notes:

    Kosher Salt: If using table or sea salt, use only 2 teaspoons. 
    Go heavy on the salt. Be generous with the salt. It really brings out the flavor of the steak. 
    Press the rub into the meat. Use pressure when applying the rub so it sticks to the bavette steak. 
    Sear the steak in grape seed oil. Grape seed oil is my favorite for searing because of the high smoke point. Avocado, vegetable, or sunflower oil also work. 
    Do not overcook the steak. Lean cuts like bavette steak should be cooked to no more than 135 degrees. I like to pull mine off around 125 because it will rise another 5+ degrees while it rests. 
    Do not burn the garlic. Once the garlic develops some color, remove it from the oil. 
    Rest the steaks. Steak should rest for about 5-10 minutes before slicing. This will lock in all of the juices.
    Do not skip out on the compound butter. This will add so much flavor and moisture to the steak. 
    Finish with salt. If you tend to like your food extra salty, finish the steak with a pinch of flaky salt. I personally love doing thi, but it might be too salty for some. 
    Slice the steak against the grain. There should be small visible lines (or grain) running in a constituent direction across the steak. You want to slice the steak in the opposite direction. This will make each bite more tender. See photos 11&12 in this post about picanha steak. 

    NUTRITION:

    Calories: 291kcal | Carbohydrates: 2g | Protein: 37g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 143mg | Fiber: 1g | Sugar: 1g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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