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sliced steak on a cutting board with a knife.
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5 from 16 votes

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.
Prep Time20 minutes
Cook Time15 minutes
Marinading Time4 hours
Total Time4 hours 35 minutes
Course: Beef, Dinner, Lunch
Cuisine: American, French
Servings: 4
Calories: 699kcal
Author: Britney

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

Instructions

  • 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