Bavette Steak

ALT. NAMES:Flap Steak

Bavette Steak

ALT. NAMES:Flap Steak

The “bib” of the sirloin, Bavette Steak is a finely textured, flat steak. It can be hard to find true Bavette in the US, despite its popularity across the pond, and is often confused with hanger steak. It is similar to the skirt and flank cuts, with its distinct grain and tender meat. Meant to be cooked bistro-style – a.k.a. hot and fast!

Chef Tips

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  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.