A sort of steak called bavette is cut from the abdominal muscles of a cow. It is taken from the bottom primal of a cow’s sirloin. Due to the fact that they are taken from very neighboring regions of the cow’s belly, bavette and flank steak are sometimes mistaken. The sirloin’s bottom part, which borders the flank area, is where the bavette is cut from. Although it is not a flank, the word “Bavette” itself has French origins and means “flank steak.” The flap steak is another name for it.
Even though they’re cut from different sections, both flank and steak have a similar taste. Due to the bavette’s close proximity to the flank, it also shares a characteristic tender texture common with the flank.
Its muscle fibers and cut grains appear quite loose. This feature makes the steak great at absorbing marinades in between its fibers.
Bavette steaks are also hard to come by. This is because they come in small sizes for each butchered cow. Each piece weighs about 2-4 pounds. You’ll likely find them in larger cities with many butcher outlets or a reliable butcher who can cut out the piece for you.
Where Can I Find Bavette Steak?
Despite bavette’s scarcity in the butcheries owing to its small size, you can still find one within the township or city you stay in. You can also order it online via the Snake River Farms market operation. They are a family business selling high-quality American Wagyu beef and can deliver to your doorstep. The American Wagyu Bavette Steak happens to be one of the many steaks sold on its menu. It may be quite costly, but the quality is worth it.
How to Cook Bavette Steak?
Ingredients:
- Bavette steak (24 ounces)
- Black pepper
- Seasalt
- Butter (1 tablespoon)
- Tallow (2 tablespoons)
First, prepare freshly cut bavette by shedding off excess fat before applying any marinade on it. Use a paper towel to pat dry the piece of meat. Season it with salt and pepper by dry rubbing its surface till it’s fully coated. Marinate it with the desired mix of flavors and spices. Wrap the marinated bavette in a plastic paper or vacuum sealer then place it in the refrigerator to allow the beef grain and fibers to soak in the marinade for about 30 minutes.
Once marinated, cook the bavette by flipping it side by side on a pan till each side gets even rare. Pay attention to the thicker end of the steak so it gets sufficient heat. It’s important you let the steak cook to a medium-rare temperature of 130 degrees Fahrenheit for best results. Use a meat thermometer to monitor its temperature while cooking.
After cooking the bavette, let it sit for about 10 minutes to allow the marinades to sink in further and uniformly distribute throughout the steak.
Slice the bavette following the direction of the grains. This will enhance its tenderness and a fine texture once you serve the meal.
You can also prepare a bavette on the grill. This is a favorite method for most barbecue chefs. Simply use the direct to indirect method to grill your steak.
First, sear the outside surface of the steak by exposing it to direct heat on the grill. Thereafter, move it to a warming rack away from direct flames within the grill and let the internal parts cook slowly for some time. This will help avoid charring the steak while it cooks.
Grilling it on a charcoal or wood grill is a plus since the smoke flaring up from the flames will spice up the flavors in the bavette steak.
Conclusion
Bavette steak is a unique type of beef, quite rare, but worth the taste when cooked right. If you come across it in any of your nearest grocery stores or butchery, you can give it a shot in your charcoal or gas grill. You can also sear it on your pan then stir fry it with vegetables. You’ll love it!