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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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: American, French
Servings: 4 people
Calories: 291kcal
Author: Brianna May


  • 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.



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


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