How to Make Perfect Perfect Bavette Steak

Perfect Bavette Steak. If done right, bavette steak can be quite the show-stopping, mouth-watering centerpiece of an excellent meal. Your bavette will be just as delicious with or without bbq sauce but it does add a ton of umami and the flavour is out of this world. The Bavette steak is perfect for a large gathering of people or a family meal.

Bulgogi-style grilled steak is a wonderful option, with lots of flavor coming from the marinade and the steak's thin-cut being perfect for Korean barbecue. Our Recommended Recipe - Grilled Bavette with Chimichurri Here is our favorite bavette steak recipe. Bavette Steak Recipe Firstly for creating a crust, season the meat with coarse ground black pepper and sea salt. You can cook Perfect Bavette Steak using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Perfect Bavette Steak

Prepare 400 grams of Bavette or Onglet Steak.
Prepare 2 tbsp of Light Soy Sauce.
Prepare 1 clove of Garlic.
You need of Pepper.
Prepare of Olive Oil.

Make sure steak is brought to room temperature and use a paper towel to dry it before making it. Preheat a skillet or griddle over medium-high heat. Bavette steak is well-suited to high-temperature cooking including grilling and pan frying. However, you can also cook it sous vide or in the oven.

Perfect Bavette Steak step by step

Finely slice and chop your garlic, and combine with the soy sauce and a good pinch of pepper.
Marinate your steak in the soy for about 30 mins in the fridge. Ensure that you take the steak out of the fridge and allow it to come to room temperature before cooking..
Heat a griddle pan on the hob until it is screaming hot, and lightly coat the steak with olive oil..
Fry the steak for around 2-3 minutes on each side for medium rare, or 3-4 for medium. This cut of steak shouldn't be cooked well done as it will be quite tough..
Leave the steak to rest for a few minutes, and then slice into strips at an angle..
Great served with french fries or mashed potato!!.

Unlike with flank steak, it does not require a marinade to be tender and juicy, although using one will add flavor. The name comes from the French, who refer to it as bavette, or literally "bib." Bavette steak is excellent in several recipes, including fajitas, steak salads, steak enchiladas, Asian stir-fries, or on its own, served with a delicious pan sauce. Bavette also makes excellent steak jerky. Since the bavette steak is a fairly thin cut the best way to cook a bavette is with direct high heat. This means direct heat on the grill, in a hot cast iron skillet, or even under the broiler in your oven.