How-To Guides

How to Cook Bavette Steak

What is a bavette steak?

Known as the “butcher’s cut”, the bavette steak is known to be reserved by butchers for their own enjoyment. Sourced from the abdominal muscles of the cow, this loose, open-textured cut is rich and deep in flavour due to its high degree of very fine intramuscular fat (marbling). As the base of the flank is one of the most highly exercised parts of the cow, it means the bavette steak is extremely fibre-dense.

Bavette steak cooking time

If you don’t treat your Bavette steak correctly, there’s a danger of it becoming tough and quite chewy. Because its intramuscular fat is so fine, it can be very easily overcooked and dried out, so it needs to be seared quickly and rested well to make the most of those delicious flavours.

Despite the above, the thickness of a bavette steak can vary somewhat, so cooking times can vary – developing a good knowledge of how a medium rare steak feels to the touch is helpful, see our top tips below for more detail.

We think a Bavette steak is best served pink (rare) for the juiciest results – this will take around 8-10 minutes.


Best way to cook bavette steak

  1. Take your Bavette steaks out of the refrigerator about 45 minutes before cooking.
  2. Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
  3. Heat a griddle or heavy based frying pan until smoking hot.
  4. Just prior to cooking, rub olive oil over both sides of the steak and season with salt and pepper.
  5. Place the steaks in the pan and brown them on both sides, around 90 seconds per side – the steak will naturally release from the pan when a crust has formed, so if it adheres to the pan at all, wait a few moments and try again (a rich, golden crust should have formed).
  6. Turn the heat down a touch and cook for a total of 8-10 minutes, turning the steaks approx. every 90 seconds throughout.
  7. Remove the steaks from the frying pan and leave to rest in a warm place for a minimum of 8 minutes.

Top Tips

  • In order to gauge how done your meat is while cooking it, you can carry out a quick and reliable finger test to ensure it is rare. Prod the palm of your hand with your finger, just below your thumb. It’s a little soft and fleshy. Now bring your thumb towards your pointer finger, and touch the same area of your palm area again. It will feel slightly firmer, which is what a rare steak should feel like.
  • It’s important to carve your bavette steaks against the grain or they will be chewier than desirable. As they’re characterised by their pronounced coarse grain, it makes it easy to identify the direction of the grain.

Bavette steak recipe

Try marinading your bavette steaks overnight in this tamarind and soy marinade. Not only does this tenderise the meat, it also gives it a sweet tanginess. The meat would also add an extra dimension to the crunchy joy of beef tacos.

Buy your bavette steak here and let us know how you got on in the comments below.

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