📝 About This Recipe
Known as the 'butcher’s secret,' the bavette or flap steak is prized by French chefs for its loose, fibrous texture and incredibly deep beefy flavor. This cut excels when seared over high heat to create a crusty exterior while remaining tender and juicy within. Served with a bright, herbaceous vinaigrette, this dish brings the sophisticated atmosphere of a Parisian bistro right to your home kitchen.
🥗 Ingredients
The Beef
- 2 lbs Bavette Steak (Flap Meat) (at room temperature, patted dry)
- 2 teaspoons Kosher Salt (more to taste)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Neutral Oil (grapeseed or avocado oil for high-heat searing)
The Butter Baste
- 3 tablespoons Unsalted Butter (high quality)
- 4 cloves Garlic (smashed)
- 4 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
Bistro Herb Sauce
- 1 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 small Fresh Shallot (minced very fine)
- 1 tablespoon Capers (drained and chopped)
- 2 tablespoons Red Wine Vinegar
- 1/3 cup Extra Virgin Olive Oil (fruity and high quality)
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Remove the bavette steak from the refrigerator at least 45 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the thick muscle fibers.
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2
Pat the steak extremely dry on all sides using paper towels. Moisture is the enemy of a good crust.
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3
In a small bowl, whisk together the parsley, minced shallots, capers, red wine vinegar, Dijon mustard, and olive oil to create the herb sauce. Season with salt and red pepper flakes, then set aside to let flavors meld.
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4
Season the steak generously on both sides with kosher salt and the coarsely cracked black pepper, pressing the spices into the meat.
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5
Heat a large cast-iron skillet over medium-high heat until it is wisps of smoke are just starting to rise.
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6
Add the neutral oil to the pan and swirl to coat. Carefully lay the steak into the pan, laying it away from you to avoid oil splatters.
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7
Sear the steak without moving it for 4-5 minutes. You are looking for a deep, dark mahogany crust to form.
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8
Flip the steak. Immediately add the butter, smashed garlic cloves, thyme, and rosemary to the pan.
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9
As the butter foams, tilt the pan slightly and use a large spoon to continuously baste the steak with the hot aromatics for another 3-4 minutes.
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10
Use an instant-read thermometer to check for doneness. Aim for 130°F (54°C) for medium-rare, as the temperature will rise during resting.
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11
Transfer the steak to a warm plate or cutting board and pour the remaining pan juices over it.
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12
Let the meat rest undisturbed for at least 10 minutes. This allows the juices to redistribute so they don't run out when you slice it.
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13
Identify the direction of the grain (the long muscle fibers). Slice the steak thinly against the grain at a slight diagonal angle.
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14
Arrange the slices on a platter, drizzle generously with the herb sauce, and serve immediately.
💡 Chef's Tips
Always slice against the grain; because bavette has long, coarse fibers, slicing with the grain will result in a chewy texture. Don't crowd the pan. If your skillet isn't large enough for the whole cut, slice it into two pieces and sear them separately. If the butter starts to burn or turn black during basting, slightly lower the heat to maintain a nutty brown color. Bavette is best served medium-rare; cooking it to well-done will cause the lean fibers to become quite tough. Save any leftover herb sauce; it tastes incredible on roasted potatoes or grilled vegetables the next day.
🍽️ Serving Suggestions
Classic French Fries (Frites) with a side of garlic aioli. A crisp butter lettuce salad with a simple lemon vinaigrette. A bold, tannic red wine like a Malbec or a Bordeaux-style blend. Roasted bone marrow for an extra decadent, fatty addition to the lean steak. Charred asparagus or sautéed green beans with toasted almonds.