Bavette Steak with Ceps, Garlic & Parsley

Name: Bavette Steak with Ceps, Garlic & Parsley
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 x Bavette Steak; 100g good-quality salted butter; 600g fresh ceps; 200g fresh girolles; 5 garlic cloves, peeled and sliced; 1 handful of fresh flat-leaf parsley, leaves picked and finely chopped

By George Ryle

Two bavette steaks cooking in a cast iron skillet with golden ceps, garlic and parsley

A simple recipe that celebrates a fantastic seasonal ingredient and a time-honoured flavour combination. Beef and mushrooms have long been friends, and here they come together with nothing more than garlic, parsley, and plenty of butter. It’s easy to pull together and a joy to eat.

Early autumn marks the arrival of an ingredient of rare beauty and singular flavour: the beloved cep, also known as porcini or penny bun, depending on your preference (all are valid). The mix of wet yet warm weather typical of this time creates perfect conditions for these mushrooms to appear. If you know what to look for and live near woodland, do go and forage. If you find one, chances are you’ll find many.

Ceps are versatile, but they’re surely never better than when cooked simply in butter until golden, filling the kitchen with that unmistakable nutty, sweet aroma. That’s exactly what we lean into here, pairing them with a medium-rare slab of bavette.

Ingredients

2 x Bavette Steak
100g good-quality salted butter
600g fresh ceps
200g fresh girolles
5 garlic cloves, peeled and sliced
1 handful of fresh flat-leaf parsley, leaves picked and finely chopped

Method

Start by cleaning and prepping the ceps and girolles. Use a small sharp knife to trim any dirt from the base of the stems, then gently brush away remaining dirt with a mushroom brush or damp cloth, including under the gills of the girolles.
Slice the ceps into roughly 1cm thick pieces. Halve any larger girolles; leave the smaller ones whole.
Season the bavette steaks generously with fine sea salt.
Set a cast-iron skillet or frying pan over a high heat and add a tablespoon of oil.
Place the bavette steaks in the hot pan and sear for 1 minute on the first side until a deep brown crust forms. Flip and repeat on the other side.
Add half the butter to the pan. As it foams, baste the steaks continuously with the browned butter, flipping them every 30 seconds. Regulate the heat to avoid burning the butter. You’re looking for a rich, foaming butter to cook in. Total cooking time should be 3–4 minutes.
Remove the steaks from the pan to rest, leaving some of the browned butter behind. Return the pan to high heat and add the mushrooms in batches if needed to avoid overcrowding. Season with salt and cook undisturbed for a minute, then toss and continue cooking until golden and caramelised.
Add the garlic and the remaining butter, cooking for a further 3 minutes and tossing regularly.
Add the chopped parsley and toss everything together.
Taste and adjust the seasoning if needed.
Slice the bavette against the grain and serve over a bed of the buttery, golden mushrooms.

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.