This bavette steak recipe transforms a cost-conscious cut of beef into a restaurant-worthy dish. The steak is perfectly juicy and tender and cooks fast.
We are a family of steak lovers here.
We enjoy it at least once a week, usually in the form of air frying it or cooking in a cast iron skillet.
Another favorite in our household is the unassuming bavette steak.
Table of Contents
- What is bavette steak?
- Why you’ll love this recipe
- Ingredients needed
- How to cook bavette steak
- Bavette steak cooking time
- Tips and tricks
- What to serve with this dish
- Storage instructions
- Recommended tools to make this recipe
- Frequently asked questions
- More delicious ways to cook steak
- Bavette Steak (Juicy And Fast!)
What is bavette steak?
Bavette is a French word used to refer to flat cuts of beef. Also known as flank steak, this cut comes from the abdominal area of the cow and sits right under the short loin and bottom sirloin. It’s similar to skirt steak or arrachera and is a very affordable cut of beef.
Why you’ll love this recipe
This Bavette steak recipe is one of the easiest ways to elevate an affordable cut of beef and make it the star of the evening, whether it’s a special occasion or the end of a regular working day. Marinated with honey, lime juice, and soy sauce, this steak turns out succulent with the perfect sear on the outside.
- All the prep work is done in advance. Marinate the meat the night before or before you leave for work. When you come home hangry with no energy to cook anything complicated or time-consuming, these pre-marinated steaks will be a real lifesaver.
- It takes less than 20 minutes to make. Steaks are one of those foods that take minutes to cook but they make your dinner feel so special. And while the meat rests, you can whip up some simple sides.
- It’s versatile. This recipe makes flank steak succulent and richly beefy with only a few simple ingredients. But this cut is a blank canvas for all spices, herbs, and sauces. Marinate it as you wish but stick to the right cooking technique for the best results.
Unlike a ribeye steak that doesn’t need any prep work, it is recommended to always marinate a bavette steak. You need a few pantry staples to infuse this cut with restaurant-worthy flavors and tenderize it.
- Flank steak. As bavette steak is also known as flank steak, it is a good idea to look for a cut labeled ‘flank’. Most butchers will be familiar with this cut of meat, along with specialty grocery stores.
- Oil. Olive oil is preferred, but any neutral oil works.
- Soy sauce. Adds saltiness and a rich umami flavor to the meat.
- Lime juice. Adds acidity to the marinade and helps tenderize the meat.
- Honey. A sweet component in a steak marinade always yields luxurious results. Aside from adding sweetness, honey also caramelizes beautifully as you sear the steak.
- Garlic. Crushed.
- Italian seasoning. This herbaceous blend pairs amazingly with beef.
- Black pepper and salt. Add to taste.
How to cook bavette steak
This recipe will help you cook the perfect steak even if steaks are not your strongest suit. Simply follow these steps and trust the process.
Step 1 -Tenderize the meat
By nature, flank steak is rather fibrous. It is good to take a few extra minutes to tenderize it by pounding it using a meat mallet. Place the meat on a cutting board, cover it with food wrap and pound it.
Step 2 – Marinate
Add the marinade ingredients to a bowl and mix well.
Add the meat to the marinade, massage it well, then cover and refrigerate for up to 6 hours. You can use an airtight plastic bag to marinate the meat more efficiently.
Step 3 – Cook the steak
Remove the steak from the fridge and allow it to sit at room temperature for 30 minutes before cooking. This step is crucial for achieving evenly cooked meat. Heat a cast iron skillet until it’s piping hot. Sear the steak for 2-3 minutes per side.
Step 4 – Allow to rest and serve
Remove the steak from the pan and place it on a cutting board. Allow the steak to rest for 10 minutes. The juices will redistribute in the steak making it tender and flavorful. Slice the steak against the grain and serve warm with a sprinkle of salt and a drizzle of fresh lime juice.
Bavette steak cooking time
How long you should cook a bavette steak depends on its thickness and the level of doneness you aim for. I recommend cooking this rare or medium-rare for the juiciest and most tender results.
To be accurate, use an instant-read thermometer to check the steak’s internal temperature.
- Rare – 125°F
- Medium-rare – 135°F
- Medium – 145°F
- Pat dry the steaks before cooking them. It is much easier to create a good crust on a dry steak. Putting a wet steak in the hot pan will create steam, leaving you with steaks without a crust.
- Use a very sharp knife to slice the steak. A sharp knife gives you clean and beautiful cuts. But what’s more important, it doesn’t make you apply pressure on the steak, which causes all the juices to run away.
- Once in the pan, don’t move the steak around. Move it once only when flipping it. This ensures a good sear on the steak, which is crucial to its flavor and texture.
What to serve with this dish
Well-cooked bavette steak is such a striking main dish that you don’t need to worry much about the side dishes. Here are some humble and easy side dishes to complete your steak dinner.
- Roasted vegetables
- Creamed spinach
- German potato salad
- Sauteed broccolini
- Cauliflower mashed potatoes
- Bacon wrapped asparagus
To store. Leftover steak should be stored in an airtight container and refrigerated for up to 3 days. You can then use these leftovers for wraps and burgers and toss them into salads and pasta dishes.
To freeze. Freeze cooked steak in a heavy-duty freezer bag. It is recommended to slice the steak before freezing it. Once sliced, put the steak into a plastic bag, remove the excess air, and freeze for up to 3 months. Thaw frozen steak in the fridge.
To reheat. Bring the steak to room temperature to ensure it reheats into juicy and flavorful goodness. You can then reheat the steak in the oven, in a pan, or in the microwave. An oven preheated to 250F degrees provides the overall best results. But if you want to accentuate that crust, reheat the steak in a well-heated pan.
Recommended tools to make this recipe
- Cast iron skillet. My tried-and-tested skillet is used in anything that calls for one.
- Meat mallet. To pound the steak and tenderize it.
- Cutting board. Everyone needs a good one in their kitchen.
Frequently asked questions
The best results for this steak are achieved through hot and fast cooking. Searing the steak in a heated pan and grilling it are the best cooking methods for this cut.
Bavette (flank) steak is a relatively cheaper cut of beef as it is lean and fibrous. But if cooked right, this cut turns out juicy and delicious.
Bavette steak can be rather chewy if it’s overcooked and sliced improperly. Cook it to rare or medium-rare and slice it against the grain to prevent it from being chewy.
More delicious ways to cook steak
Bavette Steak (Juicy And Fast!)
- 1 1/2 lb bavette steak or flank steak
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons Italian seasoning
- 3 cloves garlic minced
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- Tenderize the meat by wrapping it in plastic wrap and pounding it with a meat mallet.
- Mix the remaining ingredients in a bowl to create a marinade.
- Place the meat in the marinade and let it chill for 60 minutes in the refrigerator. Before cooking, leave it at room temperature for 30 minutes.
- Heat the iron skillet until sizzling hot, and place the steak in it. Sear for 2-3 minutes per side.
- Let the steak rest for 10 minutes before slicing it against the grain.
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This recipe is super delicious! Really easy to make too. Thank you for sharing!