What is a Bavette Steak? Discover the flavorful and tender profile of Bavette Steak, a lesser-known cut worth exploring in your culinary adventures.
As a grill enthusiast, I am always on the lookout for new and exciting meats to cook and add to my recipes.
One meat that has recently caught my attention is bavette steak.
But what exactly is bavette steak, and how does it differ from other cuts of beef?
Bavette steak, also known as flap steak, is a cut of beef that comes from the bottom sirloin primal cut.
Picture courtesy of https://beardedbutchers.com/
It is a long, flat, and thin cut of meat that is often used in French cuisine, particularly in bistro-style dishes.
While it is not as well-known as some other cuts of beef, bavette steak has gained popularity in recent years among chefs and home cooks for its rich flavor and tender texture.
Understanding Bavette Steak
Bavette steak is a flavorful cut of beef that is known for its tenderness and juiciness. It is also known as flap meat, bottom sirloin flap, or sirloin tip steak.
It is taken from the bottom sirloin, which is a muscle that is not heavily used by the cow. This makes it a very tender cut of beef that is perfect for grilling or pan-frying.
When cooked correctly, bavette steak has a rich, beefy flavor that is enhanced by its natural marbling. It is also a lean cut of beef, making it a healthier option for those who are watching their fat intake.
To prepare bavette steak, it is important to marinate it for at least a few hours before cooking. This will help to tenderize the meat and infuse it with flavor.
Comparison to Other Steaks
Flank and Skirt
When compared to other steaks, bavette steak can be most closely compared to flank and skirt steak.
All three cuts come from the abdominal area of the cow and are known for their strong beef flavor.
Hanger and Ribeye
Bavette steak can also be compared to hanger and ribeye steak.
Like bavette steak, hanger steak is a relatively unknown cut that is prized for its flavor and tenderness. Ribeye steak, on the other hand, is a more well-known cut that is known for its marbling and rich flavor.
Sirloin and Tri-tip
Finally, bavette steak can be compared to sirloin and tri-tip. Sirloin is a lean cut of beef that is known for its tenderness, while tri-tip is a slightly fattier cut that is known for its rich flavor. Bavette steak falls somewhere in between these two cuts in terms of tenderness and flavor.
Overall, bavette steak is a versatile cut of beef that can be used in a variety of dishes. While it may not be as well-known as some other cuts, it is a great choice for those who are looking for a flavorful and tender steak that won’t break the bank.
Texture and Flavor Profile
When it comes to steak, texture, and flavor are two of the most important factors to consider.
Bavette steak, also known as flap steak, has a unique texture and flavor profile that sets it apart from other cuts of beef.
The texture of bavette steak is best described as chewy, but not tough. It has a slightly grainy texture, which is a result of the muscle fibers that run through the meat.
In terms of flavor, bavette steak has a robust, beefy flavor that is slightly more intense than other cuts of beef.
This is due in part to the fact that bavette steak is a muscle that is used quite frequently by the cow, which results in a more pronounced flavor.
Additionally, bavette steak has a good amount of fat and marbling, which contributes to its rich flavor profile.
When cooking bavette steak, it is important to keep in mind that it is a lean cut of beef, which means it can become dry if overcooked.
I have written tips on how to tenderize steak with baking soda and you can use that trick to improve the tenderness.
To maintain its tenderness, it is best to cook bavette steak to no more than medium-rare. This will ensure that the meat remains juicy and tender.
Its texture and flavor profile makes it a great choice for a variety of dishes, from classic steak frites to more adventurous preparations.
When it comes to nutritional value, bavette steak is a great source of several essential nutrients.
Here are some of the key nutritional benefits of bavette steak:
- Protein: Bavette steak is a great source of protein, which is essential for building and repairing tissues in the body.
- Iron: Bavette steak is also a good source of iron, which is important for the production of red blood cells and the transport of oxygen throughout the body.
- Zinc: This mineral is essential for immune function, wound healing, and DNA synthesis. Bavette steak is a good source of zinc.
- Vitamin B12: This vitamin is important for the production of red blood cells and the maintenance of nerve cells. Bavette steak is a good source of vitamin B12.
- Other Nutrients: Bavette steak also contains other important nutrients, such as niacin, phosphorus, and selenium.
It’s worth noting that bavette steak is also relatively high in fat, so it’s important to enjoy it in moderation as part of a balanced diet.
However, the fat content can also add to the flavor and tenderness of the meat when cooked properly.
Preparation and Cooking Techniques
Marinating and Seasoning
When preparing a bavette steak, marinating and seasoning are most of the time your best option to achieving a delicious and tender result.
I recommend marinating the steak for at least 30 minutes to an hour before cooking it.
A simple marinade made with olive oil, garlic, and herbs such as thyme and rosemary can add flavor and help tenderize the meat.
In terms of seasoning, I prefer to keep it simple with just kosher salt and freshly ground black pepper. It’s important to season the meat generously on both sides before cooking it.
Grilling and Searing
Grilling and searing are popular cooking methods for bavette steak.
I personally like it to be grilled over high heat for about 3-4 minutes per side for medium-rare doneness.
It’s important to let the steak rest for a few minutes before slicing it to allow the juices to redistribute back into the meat.
Searing the steak in a cast iron pan or skillet is another great option.
Heat the pan over high heat until it’s smoking hot, then add the steak and cook for about 3-4 minutes per side for medium-rare.
Sous Vide and Reverse Sear
Sous vide and reverse sear are two cooking methods that can also be used for bavette steak.
Sous vide involves cooking the steak in a vacuum-sealed bag in a water bath at a precise temperature for a certain amount of time.
This method ensures that the steak is cooked evenly and to the desired temperature.
After sous vide cooking, the steak can be finished with a quick sear on a hot grill or in a cast iron pan.
Reversed sear involves cooking the steak low and slow on a smoker or on the cooler side of the grill until it reaches an internal temperature of about 110-115°F, then searing it on a hot grill or in a cast iron pan to finish it off.
method ensures that the steak is cooked evenly and has a nice crust on the outside.
No matter which cooking method you choose, it’s important to use a meat thermometer to ensure that the steak reaches an internal temperature of at least 130°F for medium-rare doneness.
Also, make sure to let the steak come to room temperature before cooking it and let it rest before slicing it. Finally, consider using wood chips such as oak for smoking to add an extra layer of flavor to the steak.
Buying Bavette Steak
When it comes to buying bavette steak, there are several options available.
I have experimented with various sources and methods of purchasing meat in general, and I can confidently say that there are pros and cons to each approach.
Butchers: If you have a trusted butcher in your area, it’s worth paying them a visit to see if they carry bavette steak.
Butchers are knowledgeable about the different cuts of meat and can provide valuable advice on cooking methods and seasoning.
However, bavette steak may not always be available at your local butcher, and the price can vary depending on the location.
Supermarkets/Stores: Many supermarkets and stores carry bavette steak, making it easily accessible to the average consumer.
However, the quality of the meat can vary, and it may not always be the freshest option. Additionally, the price may be higher than other sources.
Online: Ordering bavette steak online is becoming increasingly popular, with companies like Snake River Farms, and of course, Porter Road, and Crowd Cow offering high-quality cuts delivered straight to your door.
This option can be convenient and allows for a wider selection of cuts, but it can also be more expensive due to shipping costs.
Cost: Bavette steak is generally considered a cheaper cut of meat, making it an affordable option for those on a budget.
However, the price can vary depending on the source and quality of the meat.
Bavette Steak – My Opinion
There are many options for purchasing bavette steak, and it ultimately comes down to personal preference and budget.
The way you cook it is totally up to you. However, I prefer grilling or using the reversed sear method for my Bavette steak.
Whether you choose to buy from a butcher, supermarket, or online source, make sure to consider the quality and price before making your purchase.
Eddie van Aken
Eddie van Aken has years of experience in running his full-service restaurant and with this came working with using and dealing with all types of kitchen equipment. With his experience, he is able to find all the pros and cons of grills and add them to the grill reviews and the outdoor cooking tips he is writing about. You can read more on the about page for Eddie van Aken