If you’re a fan of steak and haven’t tried bavette steak yet, you’re missing out on one of the most flavorful cuts of beef. Bavette steak, also known as flap steak or sirloin tip steak, is a relatively affordable cut that offers a meaty, robust flavor and tender texture. In this blog post, we’ll dive into the details of bavette steak and why it’s worth trying.
What is Bavette Steak?
Bavette steak comes from the bottom sirloin primal of the cow and is a thin, long cut of meat. It’s similar in texture to flank steak, but with a richer flavor. The French term “bavette” means “bib,” which describes the shape of the cut. Bavette steak is usually about 1 inch thick and can be grilled, broiled, or pan-seared.
Grilling Bavette Steak
Grilling is one of the best ways to cook bavette steak. To get started, season the steak with salt and pepper and let it sit at room temperature for about 30 minutes. Preheat your grill to high heat, then grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness (130°F for medium-rare, 140°F for medium, and 150°F for medium-well).
Broiling Bavette Steak
Broiling is another great way to cook bavette steak. Start by preheating your broiler and positioning the oven rack 4-6 inches away from the heat source. Season your steak with salt and pepper, then place it on a broiler pan and broil for 3-4 minutes per side, or until it reaches your desired level of doneness.
Pan-Seared Bavette Steak
Pan-searing bavette steak is a quick and easy cooking method that yields delicious results. Begin by heating a large skillet over high heat and adding a tablespoon of oil. Season your steak with salt and pepper, then add it to the skillet and cook for 3-4 minutes per side, or until it’s browned and cooked to your liking.
Why Choose Bavette Steak?
There are many reasons why bavette steak is an excellent choice for meat lovers. First and foremost, it’s incredibly flavorful. Bavette steak has a meaty, beefy taste that pairs well with a variety of seasonings and sauces. Plus, it’s a relatively affordable cut of beef compared to more expensive cuts like ribeye or filet mignon.
Bavette steak also has a tender texture, provided it’s cooked properly. It’s important not to overcook bavette steak, as it can become tough and chewy. Keep a close eye on the internal temperature and remove the steak from the heat source as soon as it reaches your desired level of doneness.
Conclusion
In summary, bavette steak is a flavorful, affordable cut of beef that’s well worth trying. Whether you grill, broil, or pan-sear it, bavette steak is sure to satisfy your carnivorous cravings. Just be sure to cook it properly and enjoy it with your favorite sides and sauces.
FAQs About Bavette Steak
What is another name for bavette steak?
Bavette steak is also known as flap steak or sirloin tip steak.
How do I know when bavette steak is done cooking?
To test the doneness of bavette steak, use an instant-read thermometer. Cook the steak to 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
What should I serve with bavette steak?
Bavette steak pairs well with a variety of sides, including roasted vegetables, mashed potatoes, garlic bread, and salad.
Is bavette steak a good cut for grilling?
Yes, bavette steak is an excellent cut for grilling. Just be sure to season it with salt and pepper and cook it over high heat for a few minutes per side until it reaches your desired level of doneness.
