Bavette Steak: the Ideal Cut for All Cooking Abilities

For this article, we've picked the most important features of bavette steaks and how to cook them to perfection
Jeremy Bivens
Jeremy Bivens
Research Writer
Jeremy Bivens is a passionate writer and grilling enthusiast. He's been working as a freelance journalist for over 15 years now and has a particular interest in food writing read more
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Bruce Williams
Bruce Williams
Expert Consultant
Claims that grilling is the art that he has been learning all his life long and is not planning to stop. Has been grilling for as long as he can remember. Author of numerous read more
Last updated: August 20, 2023
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There are different cuts of meat out there with different tastes. While you might like some, the others might not just be for you. What if we told you there’s a steak you can’t but love? Oh yes, that’s the bavette steak. This steak boasts just the kind of lovely flavor you want to savor on every occasion.

Besides, the bavette steak is quite popular and has several recipe options to enjoy with your family and friends. This steak offers endless possibilities when it comes to preparing it. You can either sear it on a pan, sous vide it, or grill it on a barbecue of your choice.

There’s a lot to learn about the bavette steak; from its cut to how to prepare it. This article will dissect everything you need to know about this lovely steak so that you and your family can get to experience its goodness.

Which cut is bavette steak?

Bavette Steak: the Ideal Cut for All Cooking AbilitiesBefore we talk about what cut the bavette steak is, let’s clear up a popular misconception. It’s very common to see people use bavette steak and flank meat interchangeably but in reality, they’re slightly different. Bavette steak comes from the bottom sirloin of the animal. A flank steak cut, on the other hand, comes from a section below the bavette in the loin area. So, it’s not surprising that the two steak cuts often get confused.

Moreover, bavette steak, also know as flap steak, boasts a nice and tender texture. Plus, it features loose-looking grain and muscle fibers that allow marinades to easily seep into the cut for tastier meals. Thanks to the very fine marbling (intramuscular fat), the rich, deep flavors of this steak are unbelievable.

Another important thing to know about this cut is that there’s a relatively small amount found in each animal. Hence, you can find it somewhat difficult to find bavette around you unless you can access a reliable butcher or you live in a big city.

But today, you don’t need to have trouble finding one for your favorite recipe thanks to the availability of the American Wagyu Black Grade Bavette online. Also, this cut – which weighs 1.5 lbs – is packed with enormous marbling and richness, so you can be confident you’re buying the right product.

How to get the best one

Of course, like every other steak cut, you may not get the best meat because you don’t know what to look out for. Luckily for you, you’re about to find out how to get the best bavette steak cut. The most reliable indicator for the best cut is color. We must also note that the older the age, the better the meat. Once you see a definite dark red color, you should know the beef is nicely aged and has become more tender for a delicious meal.

Plus, the best bavette steak cut is usually from grass-fed beef as they contain a higher amount of minerals, omega 3 fatty acids, and vitamins more than grain-fed beef.

If the best is pinkish and pale, there’s a huge chance it’s too little aged and therefore possibly tough and low in flavor.

Besides, the bavette steak has a long, flat shape that makes it easy to sear or grill. Also, this type of steak has a relatively low-fat level. For a serving of 100 grams, you get a fat level of 10 grams.Bavette Steak: the Ideal Cut for All Cooking Abilities

What you need to prepare bavette steak

There are many things you need to make available to prepare bavette steak to your utmost satisfaction. You need to grill it, marinate, and spice it for an exceptional taste.

Grilling is the most popular and arguably the best way to prepare bavette steak. You can’t just beat that smoky flavor. As you probably know, there are different types of grills you can call on. It can be the gas grill that uses cooking gas to cook your meat without any mess.

Another type of grill is the charcoal grill which runs on charcoal as its name suggests. A kamado grill is a good example of a grill fueled by charcoal. The best kamado grill is considered a very efficient outdoor oven that can handle the heat you need to grill your steak. There’s also the pellet grill which is fueled by different kinds of woods. Many enjoy using this type of grill largely because of the unique smoky flavor it adds to the food.

Lastly, the electric grill is the ideal smokeless indoor option. So, if you want the best smokeless indoor grill, you should look towards an electric grill. Besides the grills, you also need the best grill tool set to slice, flip, season, clean, and do more when grilling your bavette steak.

Moreover, a bavette steak is an exercised cut of meat, meaning it can be quite tough. Hence, many recipes recommend that you marinate the meat to keep it moist and tender. You need a marinade – a medium used to prepare meat for cooking, often by grilling – to marinate your bavette steak. Apart from tenderizing your meat, marinade also enhances flavor and acts as a short-term preservative.Bavette Steak: the Ideal Cut for All Cooking Abilities

There are three types of marinades you can use to grill your bavette steak. We’ll explain them below:

Acidic marinade – Uses bases such as vinegar, wine, or highly acidic juices like citrus or tomato juices. The acid loosens up the meat during grilling and retightens it after a while.

Enzyme marinade – Breaks down the meat’s muscle fiber, leaving the natural juices to flow out and the wet marinade to flow in. But after cooking, the absorbed wet marinade evaporates and leaves the meat tough and dry.

Dairy marinade – This looks like the only approach that tenderizes your meat. The marinade’s calcium activates the meat’s enzymes, breaking down its proteins.

Another important part of preparing bavette steak is adding spices. There are many options out there, including onion powder, garlic powder, mustard, to mention a few.

How to cook bavette steak

There are many methods to cook bavette steak even though grill seems like the most popular of them all. We will explain the different methods below:

1.    Pan

Bavette Steak: the Ideal Cut for All Cooking AbilitiesGet yourself a cast iron pan to cook your bavette steak. The first thing to do is to heat the pan to medium heat and add oil to it once it’s hot. Put your seasoned steak in the pan and let it cook. You can flip the steak after some minutes and add other ingredients.

2.    Sous vide

Bavette Steak: the Ideal Cut for All Cooking AbilitiesThe sous vide is another cooking method you can use for your bavette steak. It involves vacuum-sealing your meat in a plastic bag and cooking it in warm water until it reaches your preferred internal temperature. You need sous vide machine or vacuum sealer machine for this cooking method.

3.    Grill

Bavette Steak: the Ideal Cut for All Cooking AbilitiesThis method is our clear favorite. Nothing can taste better than the crust of a grilled steak. Grilling is quite simple; just place your seasoned bavette steak on the grill and let it cook to your desired temperature. Try to keep an eye on the thin side of your steak while you sear to avoid overcooking it.

You can use any type of grill you can find or better still go for the high-quality Z Grills 700E wood pellet grill. According to most reviews, this grill is quite efficient thanks to its heavy-duty construction, making it the most reliable option out there. It also offers an unmistakable smoky flavor.

Bavette steak recipes

As we mentioned earlier, there are many bavette steak recipes you can try out. We will give you the step-by-step instructions for two recipes below:

Recipe 1 – Bavette Steak with Potato Wedges

Bavette Steak: the Ideal Cut for All Cooking AbilitiesIngredients 

  • 5 kg piece Scotch Beef Bavette steak, excluding excess fat and membrane (the butcher can help you out here)
  • For the marinade:
  • Finely chopped leaves from 2 sprigs rosemary
  • A small lemon’s finely grated zest
  • 2 tablespoons of lemon juice
  • 1 finely chopped clove garlic
  • ½ tablespoon of salt
  • 2 tablespoons of olive oil
  • For the potatoes:
  • 5 large scrubbed potatoes
  • 3-4 tablespoons of sunflower oil
  • 5 tablespoons of mustard powder
  • 5 tablespoons of smoked paprika
  • ½ tablespoon of salt
  • ½ tablespoon of salt


  1. Mix all marinade ingredients in a bowl and then use them to rub the bavette steak. Let it marinate for 20 – 30 minutes. Set the BBQ to 210°C
  2. Divide each of the scrubbed potatoes into 8 wedges, parboil them for a few minutes and then, drain thoroughly. Get the oil, mustard, salt, rosemary, and paprika together with the potatoes and place them on a large baking tray. Then, place the tray into the oven and let then cook for about 30 minutes. Set them aside after they’re done cooking.
  3. Use kitchen paper to remove any excess moisture from the steak and place it on the hot grill until it’s brown on both sides. Then, remove the steak and use foil to cover it for a few minutes before carving. Try not to overcook it.
  4. Carve the steak diagonally against the grain. Get the slices onto a serving dish and serve with the potato wedges.

Nutritional information

  • Protein – 50g
  • Kcals – 591
  • Fat – 30.5g
  • Sugar – 2.5g
  • Carbohydrates – 31g
  • Sugar – 2.5g
  • Salt – 1g

Recipe 2 – Bavette Steak with Avocado Salsa

Bavette Steak: the Ideal Cut for All Cooking AbilitiesIngredients

  • 3 peeled, pitted, and diced avocados
  • ½ minced onion
  • 2 diced Roma tomatoes
  • 1 pressed clove garlic
  • 1 chopped fresh cilantro
  • 1 teaspoon of ground cumin
  • 2 teaspoons of crushed red pepper flakes
  • 3 tablespoons of lime juice
  • 3 tablespoons of olive oil
  • 1 tablespoon of kosher salt
  • 2 teaspoons of ground black pepper
  • 1 tablespoon of ground coriander
  • 1 tablespoon of chili powder
  • 1 teaspoon of ground cinnamon
  • 1 (1 1/2-pound) bavette steak


  1. Get a mixing bowl to put the onion, tomatoes, cilantro, and avocados in. Season them with cumin, red pepper flakes, olive oil, and lime juice. Then, season to taste with pepper and salt. Stir the mixture gently until evenly mixed.
  2. Preheat your grill for medium-high heat. Also, lightly oil the grate. Then, mix the kosher salt, cumin, ground black pepper, coriander, cinnamon, crushed red pepper, and coriander in a bowl.
  3. Dry the bavette steak with paper towels. Then, rub the spice onto both sides. Proceed to cook on the preheated grill until the steak starts to become firm and is reddish-pink. Cool both sides and remove from the grill with aluminum foil. Wait for a few minutes before slicing the bavette steak against the grain. Your favorite steak is ready to be served.

Nutrition Information

  • Calories – 540
  • Protein – 25.7g
  • Carbohydrates – 24.3g
  • Cholesterol – 37.4mg
  • Fat – 41g
  • Sodium – 1526.6mg

Final Thoughts

No doubt, bavette steak is that dish almost everyone wants to have a taste of but only if it’s cooked in the right way. It all starts from the preparation and using the right cooking method. As you now know, there are three methods you can use to cook your steak although we favor the grilling method for obvious reasons. With the right bavette steak cut, there are several recipes you can use to cook a lovely dish for your friends and family.

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