How to Cook a Perfect Bavette Steak Every Time
Bavette steak, a premium cut from the belly muscles of the cow, is loved for its bold flavor and versatile cooking methods. This guide will walk you through how to choose, prepare, cook, and serve bavette steak to impress your guests.
Equipment
- - Chef's knife
- - Cutting board
- - Grill or cast-iron skillet
- - Digital meat thermometer
- - Tongs
- - Basting brush
Ingredients
- - 1 lb bavette steak
- - Salt and pepper to taste
- - 2 tbsp olive oil
- - 2 cloves garlic minced
- - Fresh herbs thyme, rosemary
- - Optional marinade soy sauce, balsamic vinegar, garlic powder
Instructions
- **Preparation**: Trim any excess fat or silver skin from the steak. Tenderize by gently pounding with a meat mallet.
- **Seasoning**: Season liberally with salt and pepper, and optionally add minced garlic and fresh herbs. Let the steak rest at room temperature for 30 minutes.
- **Grilling or Pan-Searing**: Preheat grill to 450°F or heat a cast-iron skillet over medium-high heat. Sear the steak for 3-4 minutes per side, then check the internal temperature.
- **Resting**: Allow the steak to rest for 5-10 minutes after cooking.
- **Slicing and Serving**: Slice against the grain at a slight diagonal, and serve with roasted vegetables or mashed potatoes.