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.
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.
- 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!
- Kosher Salt: If using table or sea salt, use only 2 teaspoons.
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.
- 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.
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.
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.
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.
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.
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.
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.
- 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.
- 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.
- 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.
Watch the How to Video
- 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
- 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.