How to Cook Bavette Steak – What is it?

It’s a long, thin cut of meat with a coarse grain visible, and in this article, we’ll be talking about the flank steak that comes from the intersection of the bottom sirloin.

Bavette Steak, also known as flank steak, is a very flavorful, loose-textured, flat cut of steak, also known as a “butcher’s cut” because butchers are said to have kept it for themselves.

It is this origin that explains why the brisket is more tender than similar cuts.

The Bavette steak is instantly recognizable to most, or so many believe. It is a beef steak that, due to its similarity to flank and skirt steak, is often misidentified as such or spoken of as one and the same.

What is the Bavette Steak?

Steak Bavette is a French name, meaning “bib” in French. This name is given to long, flat cuts of meat due to their similarity to the shape of flank steak.

Bavette Steak comes from the abdominal muscles or lower chest of the cow. This grainy cut of meat is incredibly flavorful but can be difficult to work with due to its highly exercised nature.

It is also known as Sirloin Flap, and it was this name that kept it from spreading like other steaks.

Other Names for Flank Steak

In local butcher shops, Bavette Steak is known to some as flank steak or butcher’s cut. Butchers always reserve the best meat, and brisket is no exception. The name comes from the French word “bavette”, which means bib.

Some confuse flank steak with flank or skirt steak because they are similar in appearance. These steaks also come from the abdominal muscles of the cow and are long, thin cuts.

Where does the flank steak come from on the cow?

The Bavette Steak comes from the inside of the lower diaphragm of the sirloin. It is located at the intersection of the lower sirloin, short loin, and flank portions of the steer, which is close to the flank and brisket cuts located on the plate and diaphragm.

To be even more specific, the name of the individual muscle is called the oblique abdominals.

How does Bavette Steak taste?

Like other prime steaks, flank steak has a rich, rich flavor that is loaded with tasty protein and minerals. Compared to other cuts of steak, flank steak is one of the richest in fiber, as it comes from the most active parts of the cow.

How to Prepare Bavette Steak for Grilling or Smoking

If you’re cooking over open coals over high heat, you may want to tie it down so the thickness is more even, and that way your cooking will be more precise. Just be careful not to burn the outside before the center reaches the right temperature.

Medium-rare is the perfect way to cook it, and more than that risks ruining the mouthfeel, becoming stringy and hard to chew.

How many Bavette Steak per person?

Bavette Steak is perfect for a large gathering or family meal.

If the whole family loves steak and fries, Steak Bavette means you only have to cook one piece of meat. And because of the tapered edges, if some people want, say, medium and not medium rare, they can have the outer tip while true carnivores can gobble up the pink deliciousness in the center.

Bavette Steak Cooking Methods

Like any other cut of steak, flank steak should be cooked until it reaches a specific internal temperature. According to the USDA, the recommended internal temperature for beef is 145°F, or 130°F if you prefer it rare.

  • Grilled: A grilled flank steak is always a great choice, no matter what brand or type of grill you have. They are perfect for gas grills, wood grills, and charcoal grills.
  • Cast Iron Skillet: If you want a more convenient method, cooking in a cast iron skillet is the perfect solution for you. It’s incredibly fast and easy.
  • Sous Vide: Sous vide is a cooking method in which food is vacuum sealed in a bag and cooked in warm water until the steak reaches a specific internal temperature.

How to pan-fry bavette steak


  • 1 dash of olive oil
  • 400g of bavette steak
  • 1 tsp black peppercorns
  • 1 tsp pink peppercorns
  • 1 tsp white peppercorns
  • 1/2 tsp flaky sea salt

Pan-fry bavette steak

  • Start by crushing the black and pink peppercorns in a mortar and pestle until coarse. Add the salt flakes and grind some more. Apply liberally to steak pieces and coat on both sides. Let cure for 1 hour
  • Put a large nonstick skillet over high heat and when the pan is smoking, add a splash of oil.
  • Fry the steak for 1 to 3 minutes on each side, depending on the thickness.
  • Let stand in a warm place for 5 minutes.
  • Cut the steak against the grain – this is essential, otherwise, you will have a hard time chewing the long fibers of the steak.


Cooking a bavette steak is a straightforward affair that can be easily accomplished in the oven or on the grill. With a little practice, you’ll be cooking up steaks like a pro in no time!

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