Deliciously prepared Bavette Steak

Preperations

Remove the bavette steak from the fridge, take off its packaging, pat it dry and give it at least 30 minutes to rise to room temperature.

Preheat a heavy pan over a medium high heat and drizzle on a tablespoon of olive oil.

Season both sides of the bavette steak with salt and freshly ground pepper

Massage the seasoning into the bavette steak with Olive oil or duck fat.

Ingredients

Serves 2

Bavette Steak
Olive oil
Butter
2 cloves of Garlic

BAVETTE STEAK

Author: Iman Fatehi

What is Bavette Steak?

The Bavette steak is a french name for the Flank steak of a bovine animal. It is known to be very rich in flavour and relatively loose - almost crumbling - texture when cooked right. It’s often referred to as ‘the butcher’s cut’ as it’s known to be reserved by butchers for their own enjoyment! Here’s how we recommend to best prepare it:

How to cook Bavette Steak

  1. Place Bavette Steak onto the pan

  2. Flip it over once every minute for 8 minutes — make sure a golden crust has formed on both sides.

  3. Add 1 tablespoon of butter and 2 crushed cloves of garlic onto the pan

  4. Baste the steak with its buttery, garlicy drippings for one minute

  5. Take cooked Bavette steak out of the pan and leave to rest for 5 - 7 minutes before carving and serving.

What to serve with:

We recommend serving your bavette steak with garlic potatoes and green beans.

Enjoy!

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