September 18, 2022| By

Bavette Steak

Prep Time: 20 mins
Cook Time: 15 mins
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Bavette steak is a mouth-watering juicy steak that's flavorful, versatile, and easy to make. It's marinated in a dijon sauce and topped with a creamy garlic butter sauce for a show-stopping dish that's perfect for every occasion.

sliced bavette steak on a cutting board topped with garlic butter sauce.
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Everyone's heard of new york strip and filet mignon, but have you ever tried a bavette steak? It's a juicy and flavorful steak that deserves all the spotlight and attention we're going to give it with this bavette steak recipe.

This a show-stopping piece of meat that's perfect for the holidays, date night, and any gathering where you want to really display your cooking skills!

It's a beautifully marbled bavette steak that's marinated in garlic and herbs and then pan fried to perfection. This is one of the best bavette steak recipes you'll ever make!

Don't stop there - I made a delicious garlic butter sauce to go on top - because let's face it, a good sauce (especially sauces with garlic and butter) make everything better. Let's cook and learn how to make the perfect bavette steak!

Why You'll Love this Recipe

  • The bavette steak is one of those cuts of meat that goes well with just about anything! There are also so many different methods that you can use to make this juicy steak cut - on the grill, in the oven, on the stove top, and even sous vide. This cut of beef is versatile!
  • This is not an expensive cut of beef so you don't have to worry about breaking the bank! You get all of that delicious steak at no extra cost.
  • It's easy to make! and so delicious. You'll be making this steak recipe over and over again!

What is Bavette Steak?

up close photo of bavette steak.

Bavette steak, also known as a sirloin flap steak, is a cut of meat similar to flank steak or skirt steak. It's a flat cut of beef from the abdominal muscles of the cow, just below the bottom flap of the sirloin. This steak cut tends to be a thicker steak and is known for its rich flavor.

Bavette is a French word for "bib". In reference to steak, there are many different names - flank steak, flap meat, flap steak etc.

This beef cut is perfect for steak salads, steak sandwiches, tacos, quesadillas, etc. Since bavette steaks are lean cuts of beef with a loose texture, it's also good for grilling, smoking, and slow cooking.

Ingredients

  • Bavette Steak: be sure to pick a high quality steak. It's a good idea to ask for the butcher’s cut. You'll want a steak with good marbling.

For the steak marinade, you'll need:

  • Liquids: olive oil, balsamic vinegar, dijon mustard, lemon juice, and Worcestershire sauce. These ingredients help to break down the proteins in the meat allowing for a more tender tender while still adding flavor.
  • Spices and aromatics: rosemary, garlic, brown sugar, freshly grated ginger, and onion powder.

For the garlic butter sauce, you'll need:

  • Butter, garlic, flour, chives, rosemary, parsley, beef broth, parmesan, and heavy cream.

Recommend Tools

  • Instant-read thermometer / meat thermometer - this is not mandatory but it's the best way to ensure the steak is cooked to desired doneness. It also prevents overcooking the steak.
  • A large skillet or Grill pan - Pro tip: if you using a pan, get a perfect sear by gently pressing on the thickest part of the meat to ensure it comes in contact with the pan. If you're using a griddle pan, no need to press.

Substitutions and Variations

Most butcher shops carry sirloin bavette, however, if you cannot find a bavette cut, another great option would be:

  • Flank Steak
  • Skirt Steak
  • Hanger Steak
  • Flat-Iron Steak

Make Grilled Bavette Steak: follow the instructions in the recipe as usual, then use a charcoal grill or gas grill and bring to high heat. Cook to desired doneness and then let it rest for 20 minutes. Add a little barbecue sauce if you'd like!

Oven Baked Steak: follow the instructions in the recipe and instead of pan searing, place the steak on an aluminum foil lined baking sheet, and broil in the oven 6 minutes. Flip the steak and broil for another 6 minutes on the other side. Allow it to rest for 20 minutes.

Use a dry rub! Make your favorite dry rub and coat the steak and let it sit in the refrigerator uncovered for at least 4 hours prior to cooking. Then cook according to the recipe's instructions.

Tips for a Good Steak

  • If you get a steak that has silver skin, make sure to trim it so that the marinade will penetrate properly. The silver skin is that thin membrane that covers the steak and when left on, tends to become tough and chewy. Removing this ensures a super flavorful steak with tender meat.
  • Trim any external fat from the steak. It won't absorb any flavor and won't cook well in the pan. The fat that matters is the intermuscular fat, so be sure to get a steak from good marbling from the grocery store or local butcher shop.
  • When your steak is finished cooking, make sure to allow it to rest. If you cut it immediately, all of the juices will flow out of the steak, making it dry and tough. When it rests, the juices redistribute throughout the steak, giving it a more tender texture.

How to make the Perfect Bavette Steak

sliced steak on a cutting board with a knife.
  • Start by making the marinade. Whisk together olive oil, balsamic vinegar, dijon mustard, brown sugar, rosemary, lemon juice, Worcestershire sauce, onion powder, grated ginger, and diced garlic.
  • Poke holes in the steak with a fork and then season liberally with black pepper and salt. Place the steak in a ziploc bag and pour the marinade on top. (If the steak is too big for a ziploc bag, you can use a bowl, just be sure to cover with plastic wrap)
  • Let the steak sit in the marinade for at least 4 hours, this will not only ensure a delicious steak, but the ingredients in the marinade help to tenderize the meat for a super tender steak!
bavette steak in a ziploc bag with steak marinade.
  • Just before you're ready to cook the steak, let it sit at room temperature for 30 minutes prior to cooking. Bringing the steak to room temperature helps the steak cook evenly.
  • Remove the steak from the ziploc bag and blot with a paper towel. Making sure that the steak is dry will give your steak bavette a gorgeous sear!
  • Add olive oil and butter to a cast-iron skillet over high heat. Be sure to get the pan nice and hot. Place steak into the pan and sear on each side for about 5 minutes, until desired doneness (see below and recipe card notes for more info on cooking times).
bavette steak in a cast iron pan.
  • Remove steak from cast iron skillet and place on a baking sheet. Cover with aluminum foil and allow it to rest for 20 minutes, undisturbed.
  • Place steak on a cutting board and slice against the grain (in the opposite direction of the muscle fibers).
up close photo of sliced bavette steak.

Steak Doneness Guide

In order to get your steak to it's desired temperature, you have to 1 - remove it from the heat source 5 degrees under your desired temperature and 2) allow it to rest.

For the degree of doneness, here are the recommended steak internal temperatures:

  • Rare Steak: 120-130 degrees F (remove from heat at 115 degrees F)
  • Medium-Rare Steak: 130-140 degrees F (remove from heat at 125 degrees F)
  • Medium Steak: 140-150 degrees F (remove from heat at 135 degrees F)
  • Medium-Well Steak: 150-160 degrees F (remove from heat at 145 degrees F)
  • Well Done Steak: 160 degrees F and above (remove from heat at 155 degrees F)

What to eat with Steak

beef steak with garlic sauce on top.

My favorite part of making steak are all of the different ways it can be enjoyed. I love eating beef steak with mashed potatoes or smashed potatoes and a side salad. You can't forget to add a brioche dinner roll or corn bread to make this a complete meal!

For something to wash it down with, you have to try my Bourbon Smash - because bourbon and steak go together like . For something a little stronger, try this AMF drink with it too.

Recipe FAQs

Is Bavette a good cut of steak?

Yes, bavette is a great cut of beef due to its rich flavor and versatility.

What cut is bavette steak?

It's a flat cut of beef from the abdominal muscles of the cow, just below the bottom flap of the sirloin. This steak cut tends to be a thicker steak and is known for its rich flavor.

Is bavette steak tender?

Yes, especially when cooked properly. Bavette is a leaner meat so it's important to marinate and cook according to recipe instructions for a tender outcome.

More Beef Recipes!

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sliced steak on a cutting board with a knife.

Bavette Steak

Bavette steak is a mouth-watering juicy steak that's flavorful, versatile, and easy to make. It's marinated in a dijon sauce and topped with a creamy garlic butter sauce for a show-stopping dish that's perfect for every occasion.
Serving: 4
Prep Time: 20 mins
Cook Time: 15 mins
Marinading Time 4 hrs
Total Time: 4 hrs 35 mins
Calories: 699kcal

Equipment

  • 1 Cast Iron Pan
  • Ziploc Bag

Ingredients

  • 2 lbs Bavette Steak

Steak Marinade

  • cup olive oil
  • cup balsamic vinegar
  • 2 tbsps Dijon mustard
  • 2 tbsps brown sugar
  • 2 tbsps fresh Rosemary , diced
  • 2 tbsps lemon juice
  • 5 cloves garlic , diced
  • 2 tsps ginger , freshly grated ginger
  • 3 tbsps Worcestershire sauce
  • 1 tbsps onion powder

Garlic Butter Sauce

  • ¼ cup Butter
  • 4 cloves Garlic , diced
  • 2 tbsps Flour
  • 1 tbsp Fresh Rosemary , chopped
  • 3 tbsps Fresh Parsley , chopped
  • 1 tbsp Fresh Chives , chopped
  • 1 cup Beef Broth
  • ¾ cup Parmesan , grated
  • ½ cup Heavy Cream

Directions

  • Start by making the marinade. Whisk together olive oil, balsamic vinegar, dijon mustard, brown sugar, rosemary, lemon juice, Worcestershire sauce, onion powder, grated ginger, and diced garlic.
  • Poke holes in the steak with a fork and then season liberally with black pepper and salt. Place the steak in a ziploc bag and pour the marinade on top. (If the steak is too big for a ziploc bag, you can use a bowl, just be sure to cover with plastic wrap)
  • Let the steak sit in the marinade for at least 4 hours, this will not only ensure a delicious steak, but the ingredients in the marinade help to tenderize the meat for a super tender steak!
  • Just before you're ready to cook the steak, let it sit at room temperature for 30 minutes prior to cooking. Bringing the steak to room temperature helps the steak cook evenly.
  • Remove the steak from the ziploc bag and blot with a paper towel. Making sure that the steak is dry will give your steak bavette a gorgeous sear!
  • Add olive oil and butter to a cast-iron skillet over high heat. Be sure to get the pan nice and hot. Place steak into the pan and sear on each side for about 5 minutes, until desired doneness (see below and recipe card notes for more info on cooking times).
  • Remove steak from cast iron skillet and place on a baking sheet. Cover with aluminum foil and allow it to rest for 20 minutes, undisturbed.Place steak on a cutting board and slice against the grain (in the opposite direction of the muscle fibers).

Garlic Butter Sauce

  • In a skillet over medium heat, melt butter. Add diced garlic and saute to 2 minutes, then add flour and whisk constantly until a thick paste forms, about 1 minute.
  • Whisking constantly, slowly beef broth, rosemary, parsley, and chives. Continue to whisk for 2 minutes, then add grated parmesan and heavy cream. Season with salt and pepper and cook until sauce has thickened, about 5-7 minutes.

Notes

Tips
  • If you get a steak that has silver skin, make sure to trim it so that the marinade will penetrate properly. The silver skin is that thin membrane that covers the steak and when left on, tends to become tough and chewy. Removing this ensures a super flavorful steak with tender meat.
  • Trim any external fat from the steak. It won't absorb any flavor and won't cook well in the pan. The fat that matters is the intermuscular fat, so be sure to get a steak from good marbling from the grocery store or local butcher shop.
  • When your steak is finished cooking, make sure to allow it to rest. If you cut it immediately, all of the juices will flow out of the steak, making it dry and tough. When it rests, the juices redistribute throughout the steak, giving it a more tender texture.
Steak Doneness Guide
In order to get your steak to it's desired temperature, you have to 1 - remove it from the heat source 5 degrees under your desired temperature and 2) allow it to rest.
For the degree of doneness, here are the recommended steak internal temperatures:
  • Rare Steak: 120-130 degrees F (remove from heat at 115 degrees F)
  • Medium-Rare Steak: 130-140 degrees F (remove from heat at 125 degrees F)
  • Medium Steak: 140-150 degrees F (remove from heat at 135 degrees F)
  • Medium-Well Steak: 150-160 degrees F (remove from heat at 145 degrees F)
  • Well Done Steak: 160 degrees F and above (remove from heat at 155 degrees F)

Nutrition

Calories: 699kcal | Carbohydrates: 22g | Protein: 59g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 1178mg | Potassium: 1094mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1328IU | Vitamin C: 12mg | Calcium: 361mg | Iron: 5mg
Course: Beef, Dinner, Lunch
Cuisine: American, French

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Recipe Rating




  1. 5 stars
    The butcher at my farmers market had bavette steak this weekend so I knew I had to try this. It was so juicy and flavorful, the marinade was amazing. The garlic butter sauce just took it over the top. SO GOOD.

  2. 5 stars
    Made it with skirt steak (my grocery didn't have the bavette) and it was so juicy and tender. I've found my new fave steak recipe! Thanks, girl! xx

  3. 5 stars
    That steak marinade was to die for! Our steak came out so flavorful and juicy, and the garlic butter sauce was perfect on top!

  4. 5 stars
    The juiciness and flavor of this steak exceeded my expectations. I also liked how quickly it came together - a definite winner in my book!

  5. 5 stars
    I made this bavette steak for dinner last night and the family loved it, but especially my husband. The marinade was so easy to make, but had tons of flavor from the Dijon and the balsamic.

  6. 5 stars
    I’m not much of a red meat eater but when I saw this recipe I just had to give it a try. Boy am I glad I did!!! The beef was so tender and full of flavor. I had it for dinner and lunch for two days. This is certainly “A must do again”