How To Cook Bavette Steak - Chez Le Rêve Français

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Do you know how to cook bavette steak or have you ever wondered what it is?

Honestly, I had never heard of a bavette cut before I moved to France and it was always on the menu, wherever I went!

Cooking bavette steak is a really simple affair, and that is all that is really needs. With a delicious flavour, it's one of those cuts that you will come back to again and again.

So much cheaper and tastier than the premium cuts, this is also a steak that is versatile for a steak sandwich, salad, stir fry or other dishes.

You really have to try it.

Bon appétit!   

Jump to:

• 🤔 FAQs
• ❤️ Why you will love this dish
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Side Dishes
• 🥙 Substitutions
• 🍣 Storage
• 📋 Recipe
• 💬 Comments

Going out for lunch in France isn't seen as a treat but rather an necessity. Whether you are a lorry driver, an office worker or shop worker, everything shuts down for a good two hours except for the restaurants who are working flat out to feed everybody.

And we are not talking about a grubby sandwich here; this is full on two courses minimum, although it's very much plat de jour, (dish of the day), and a small choice from a fixed price menu.

Wherever I went, bavette frites was always on the menu and was never expensive. Curiosity made me try it and I've never looked back, especially now that many British butchers are providing the French cuts I crave.

🤔 FAQs

What is bavette steak?

Bavette, meaning bib in French, steak is a beef cut that comes from the lower part of the chest of the cow and also the abdominal area.Unlike sirloin or rump, beef bavette has a looser texture, which means it's much less likely to become chewy or tough with careful cooking. It also has a natural marbling of fat that is kkeps it succument and juicy as it cooks too.

Why is bavette steak so cheap?

Bavette cut steak is not seen as a prime cut as this part of the animal is much more active than other areas, which can be tough if a large piece is cooked and cut incorrectly. The secret is getting the cooking process correct!

What is the best way to cook bavette steak?

Cooking bavette steak is very simple and quick.It just needs a few minutes a side in a hot pan, then the rest of the cooking process is done while the meat is resting. It just needs to relax.A thin piece of beef bavette can be served as a normal steak, but a piece that is about 2 centimetres or 1 inch thick needs to be cut into slices across the grain, which your guests can get into smaller pieces.This ensures that is is tender and juicy to eat.

What is a bavette steak similar to?

Beef bavette is not just found in France as it is a popular cut in south American countries. It is known as sobrebarriga in Clumbia, whick means over the belly. And, in Brazil it's name is fraldinha or 'little diaper'.It is also known as flap meat or sirloin tip.However, it is not the same as flank, hanger steak or skirt steak, which is a much thinner and longer cut taken from a different part of the abdomen. The flavour is very similar; rich and beefy.

❤️ Why you will love this dish

• Really quick and easy to cook.
• Much cheaper than other cuts but with amazing taste.
• No need for an elaborate sauce.
• Great for steak and Stilton hot sandwiches, steak salads and fajitas.
• Easy to cook on the barbecue.

🥘 Ingredients

• Steak - bavette steaks about 2 centimetres or an inch thick and approcimately 180g or 6 ounces each.
• Oil- olive oil or vegetable oil.
• Salt - cooking salt and flaked sea salt to serve.
• Pepper - freshly ground black pepper or mixed peppercorns.
• Garlic - one clove of garlic, minced.
• Tarragon - fresh tarragon to serve. Although this steak doesn't need a sauce I love to use tarragon with a bavette cut as it goes perfectly like a Béarnaise sauce.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

🍽 Equipment

• carving knife
• meat board
• large frying pan or skillet
• sharp knife
• kitchen foil

🔪 Instructions

💭 Top Tip

• Always take meat out of the refrigerator 30 minutes before cooking so that the meat cooks evenly.
• Pat meat dry with kitchen paper to remove excess moisture and allow the meat to sear quickly.
• Only season the meat just before you are about to cook it. If the salt sits on the surface for too long, it will start to react with the surface and make it slimy.

Season the meat with cooking salt and pepper on both sides and press in the chopped garlic.

💭 Top Tip

• If you ever wondered if searing beef makes it more tender, the answer is deeper than that. It's not about locking juices in or making it tender as the cooking process will take care of that. The main purpose of searing protein, such as beef, over a high heat with only a little oil, is to produce the Maillard effect. This is the chemical reaction that occurs between the proteins, or amino acids in meat and fish and the natural sugars. This is what gives the meat, colour, flavour and makes it irresistible!

⏲️ Cooking Time

Heat the oil in the frying pan over a medium to high heat.

Add the bavette steak and cook for about 2 minutes a side.

Turn the steaks over and cook for 2 minutes more for medium rare.

Increase the time to 3 minutes a side for medium.

Remove the steaks from the pan and place on a plate.

Cover with aluminium foil and leave to rest for 5 to 10 minutes, longer if you prefer.

Chop the tarragon and scatter over some flaked sea salt and extra pepper to serve.

Slice across the grain and serve.

🥗 Side Dishes

Try some of these side dishes with beef.

• Fried Cabbage with Bacon
• Cavolo Nero Kale
• Honey Roasted Carrots and Parsnips
• Easy Roast Potatoes
• Honey Roasted Swede
• Roast Savoy Cabbage
• Green Beans with Almonds
• Chateau Potatoes
• Crispy Smashed Potatoes
• Potatoes Rissolé
• Sarladaise Potatoes

🥙 Substitutions

• Beef bavette - use flank, hangar or skirt steak.

🍣 Storage

• Refrigerator - store cooked beef for up to 3 days in the refrigerator.
• Freezer  - wrap well and dreeze for up to a month. Defrost overnight in the refirgerator.
• To reheat - warm in a lightly oiled pan or place in an oven dish and cover with foil and reheat at 180 C / 350 F / 160 FAN / Gas 4. Ideal for using in stir fries, salads, hot sandwiches, pizza toppings, fajitas and tacos.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais

More beef recipes

• Spider Steak
• Jacob's Ladder Beef
• How to Cook Chateaubriand
• Picanha Beef
• Roast Rib of Beef
• Beef Olives
• Flanken Short Ribs

📋 Recipe

How to Cook Bavette Steak

Cook ModePrevent your screen from going dark Amanda How to cook French bavette cut steak to be tender, moist and juicy in easy steps. 5 from 18 votes Print Recipe Pin Recipe Save RecipeRecipe Saved Prep Time 5 minutes minsCook Time 5 minutes minsTotal Time 10 minutes mins Course Main CourseCuisine French Servings 2Calories 445 kcal

Equipment

• carving knife
• meat board
• large frying pan or skillet
• sharp knife
• kitchen foil

Ingredients MetricUS Customary 1x2x3x

• 360 g steaks 2 bavette steaks
• 1 tablespoon olive oil
• ½ teaspoon cooking salt
• ¼ teaspoon ground pepper
• 1 clove garlic peeled and minced
• 2 teaspoon tarragon chopped

Instructions

• Season the meat with cooking salt and pepper on both sides and press in the chopped garlic.
• Heat the oil in the frying pan over a medium to high heat.
• Add the bavette steak and cook for about 2 minutes a side.
• Turn the steaks over and cook for 2 minutes more for medium rare.
• Increase the time to 3 minutes a side for medium.
• Remove the steaks from the pan and place on a plate.
• Cover with aluminium foil and leave to rest for 5 to 10 minutes, longer if you prefer.
• Chop the tarragon and scatter over some flaked sea salt and extra pepper to serve.
• Slice across the grain and serve.

Nutrition Facts How to Cook Bavette Steak Amount Per Serving Calories 445 Calories from Fat 297 % Daily Value* Fat 33g51%Saturated Fat 12g75%Polyunsaturated Fat 2gMonounsaturated Fat 17gCholesterol 110mg37%Sodium 677mg29%Potassium 552mg16%Carbohydrates 2g1%Fiber 0.2g1%Sugar 0.01g0%Protein 37g74% Vitamin A 113IU2%Vitamin C 1mg1%Calcium 40mg4%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.

Notes

💭 Top Tip

• Always take meat out of the refrigerator 30 minutes before cooking so that the meat cooks evenly.
• Pat meat dry with kitchen paper to remove excess moisture and allow the meat to sear quickly.
• Only season the meat just before you are about to cook it. If the salt sits on the surface for too long, it will start to react with the surface and make it slimy.
• If you ever wondered if searing beef makes it more tender, the answer is deeper than that. It's not about locking juices in or making it tender as the cooking process will take care of that. The main purpose of searing protein, such as beef, over a high heat with only a little oil, is to produce the Maillard effect. This is the chemical reaction that occurs between the proteins, or amino acids in meat and fish and the natural sugars. This is what gives the meat, colour, flavour and makes it irresistible!

Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.

Keyword bavette cut, bavette steak Tried this recipe?Let us know how it was!

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• Easy Beef Bourguignon
• Beef Confit
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Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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