Bavette steaks are delicious cuts of beef that are a great addition to any day of barbecuing. Since red meat is practically considered to be a national treasure, it comes as no surprise that almost any cut of beef is popular.
These cuts of steak, however, are more affordable than many other cuts. This adds to their appeal and accessibility, so it is only right to dedicate an article to them.
Here, we are going to go through everything you need to know about the bavette steak. This will include what it actually is, how to cook it, and so much more.
By the end of this post, you should know all about this cut of meat and remember exactly how to cook it. If you're interested, keep reading and take notes.
Bavette, or flank steaks, are a special cut of beef from the rear quarter of the cow. They are best cooked medium rare, but can be served more or less done depending on your preference.
Flank steaks are popular because they have a tender texture and a mild flavor profile. On top of that, they are excellent for grilling.
Here's some good news for those who hate chewing and swallowing bones; bavettes come completely boneless! In fact, they aren't even made with bone stock.
The butcher just pulls out the meat and leaves the leftover fat behind. Because of this, flank steaks can easily absorb marinades without getting greasy.
With that being said, you'll want to take care when cooking these steaks. You do not want to over-marinate these steaks because they would get too tender, and the flavors would not translate well to the grill.
Instead, focus on seasonings that complement each other. For instance, if you love herbs like basil or rosemary, use those.
You can find bavette steaks in many places. Typically, you can easily find them at grocery stores. Most markets carry flank steaks. However, many people prefer buying these meats online, where they often cost half as much.
Not only are these cheaper, but shipping can sometimes be free. As long as you buy a package of four or more, then shipping will be included.
Even better, most websites offer deals on packages, making it easier to purchase larger amounts at discounted prices.
One of the many places you can get these steaks is from Snake River Farms. They offer high quality products at reasonable prices. Additionally, they guarantee freshness by having their meats shipped directly from Wyoming.
No matter which cut of beef you choose, their grass fed steers produce flavorful muscles. When ordering, make sure to request bavettes along with the rest of your order.
When you order their products, the steaks arrive vacuum sealed, ready for immediate cooking. Simply remove the packaging and place the steaks straight into the pan.
If you purchased your bavette steak from a reputable company, chances are it was produced correctly. Unfortunately, there are always some instances where the meat isn't handled properly.
When dealing with food safety, nothing is worse than finding rotten products inside the package. Fortunately, there are several ways you can identify if your bavette meat is safe to eat.
The first way you can tell if your bavettes are safe to eat is to look at the USDA grading system. You will want to pay attention to the grade and the inspection date.
These two numbers should appear somewhere near the bottom of your package label. According to the USDA, every product has an expiration date.
This means both the grade and the inspection dates must fall within the same year. If they don't, then you know that something fishy may be going on.
Another way to determine whether your products were mishandled is to taste them.
While we all love to eat things right away, it certainly won't hurt to wait a little while before eating your bavettes.
Also, it's important to remember that the longer you leave these steaks to sit, the tougher they become.
Some people think that sitting your meat for hours actually makes them tastier. This couldn't be farther from the truth. After time, meat starts to lose its moisture content.
If you like your meat tender (everyone does, right?), you need to take care when both preparing and cooking.
To make sure your flank steak is tender, you should prepare the meat by removing any excess fat. Although fat adds flavor, you do not want too much of it.
To marinade the flank steak, you can use your favorite spices or sauce. Wet marinades usually help to tenderize meat. For those who have limited access to spices, you can season your flank steak with salt, pepper, and garlic powder.
In order to tenderize your flank steak with a marinade, it should have ingredients such as wine, vinegar, soy sauce or Worcestershire sauce.
You can also add butter, ketchup, olive oil, lemon juice, mustard, onion, peppers, herbs, and other ingredients for some extra flavor. You can also buy pre-made marinates if you are uncertain of what should go into them.
Marinades typically penetrate the muscle fibers of the meat. Because this happens slowly over time, you don't really notice anything until you start cutting into it.
That's why you shouldn't expect to see results immediately. However, after your marinade sits for a few minutes, you'll find yourself enjoying a tender piece of meat.
Flank steaks are delicious, and can be used for a number of things. You could use this steak in dishes such as stews, fajitas, chili, sandwiches, pasta sauces, or stir fries.
The possibilities are endless! One of the most common ways to eat bavette steaks are through simple frying or grilling. Since there is so little fat on these steaks, they make great options for recipes that require leaner cuts.
Bavette steak has a rich, beefy flavor. This cut of beef is full of proteins and minerals.
When compared to other cuts of steak, the flank steak is very fiber-dense. Because of its low fat, there are people who either love or hate this cut of meat. However, because of its versatility, this cut is a common favorite.
To properly cook this cut of meat, you first need to know some basic things. First, you need to understand that flank steaks don't naturally contain connective tissue, which makes them perfect candidates for a grill.
There are two ways to prepare bavettes. Either you can pan sear them off in a skillet or brown them in the oven.
Alternatively, you can slow cook them. Depending on your personal preferences or the occasion, there are a number of great options you can have with this cut of beef.
To make things a little easier, we will go through several cooking methods below. The next time you find yourself with this flavorful, lean cut of beef, you can go to town and try out different things to find your favorite method.
To sous vide a steak means to vacuum seal it under extreme pressure for hours at a time. This ensures even cooking through every part of the steak.
As a result, many chefs believe that Sous Vide gives you the best overall taste experience.
You may choose to sous vide your bavette steak. To do this, you need to seal the ends of the steak and then place it in an appropriate vessel.
When using a sous vide machine, you should put the steaks in at 50 degrees C or 120 degrees F. You should then follow a 5-hour resting period before you begin cooking.
Afterwards, you should finish cooking the steaks at 70 degrees C or 160 degrees F. The purpose of this is to create a safe environment where bacteria cannot grow.
Once cooked, you can remove them from your water bath and serve.
The step by step method to sous vide your bavette steak are as follows:
Step 1) Place the steaks in a Ziploc bag or a strong sealed bag. Make sure to leave enough room in the bag for the steaks to breathe.
Step 2) Close the bag tightly and let air escape around the edges of the bag. Put the bag in a container large enough for you to submerge the bag in the water without touching the sides of the bag.
After this, set the timer for five hours and wait for the steaks to soak up all their moisture.
Step 3) Remove the steaks from the bag and pat dry. Let them rest for 10 minutes at room temperature. Then, gently separate the pieces.
Step 4) Heat the steaks directly over medium heat. Use tongs to carefully transfer each piece onto the grill.
Do not use direct heat. Allow the steaks to get nice and browned. If you want to add any seasoning, now would be the time to do so.
After a few minutes, turn the steaks and repeat the process until they are completely coated in color, about 3-5 minutes per side.
Grilling your bavette steak is a great option because grills are usually easy to maintain and clean. For your convenience, here’s how you can make it happen.
Step 1) Take the steak out of its packaging. Pat it dry with paper towels. Next, liberally coat both sides of the steak with salt. Rubbing salt into the meat ensures that the flavor penetrates evenly.
Step 2) Preheat your gas grill on a high heat. While the grill comes up to temperature, lightly oil the grill rack and put your steaks on there.
Grill on one side without flipping until the preferred cooking level (rare, medium, etc.) is reached.
Flip over the steaks and cook for another three to four minutes. Repeat with remaining sides.
Step 3) Serve immediately.
Pan searing is another quick and easy way to prepare your bavette steaks. If you pan sear your steak, you will get a more crisp exterior than if you simply grilled it.
When pan searing, you need to bare careful not to burn your steak. To pan sear your bavette steak, follow these instructions:
Step 1) Season your steaks with salt and pepper. Also, brush them with olive oil. This helps keep your steak extra juicy when it hits the griddle.
Step 2) Heat the skillet on your stove over medium-high heat until hot. The best size pan for this task is 12 inches x 16 inches.
Step 3) Add the steaks to the preheated pan. Then, sear until golden brown. Turn over and sear for another two minutes. Finally, turn off heat, remove steaks and allow them to rest for 30 seconds.
This recipe takes advantage of what makes bavettes steak so good: the melt-in-your mouth fat.
Here we have a popular Italian dish called “Bacon and Eggs” done right. You can serve it as dinner or brunch fare! All you need is some crunchy bread crumbs and a hearty egg yolk; then top it off with bacon bits and cheese.
Step 1) Coat the bottom of a deep fryer with cooking oil. Prepare an ice bath in a bowl filled with water and ice.
Bring the milk to a boil in a small saucepan. Whisk flour, and salt together in a shallow plate. Dip steak strips into the flour mixture and set aside. Place butter in a Dutch oven and place over medium heat.
Step 2) Working in batches, dip the fried beef strips into the boiling milk. Let soak for 5–10 seconds, working gently to ensure even coating.
Step 3) Shake excess liquid from soaked beef strip, then drop into the butter and flatten slightly. Cook beef strips for 6–7 minutes, turning occasionally, until desired.
Step 4) Remove strips and drain briefly on paper towel-lined baking sheet. Discard all but ½ tablespoon of butter.
Step 5) Return beef strips to the Dutch oven and add cheese. Reduce heat to low, cover pot and let simmer for about 5 minutes.
Meanwhile, make breadcrumb topping by adding flour and bread crumbs to a large mixing bowl and whisking well. Make sure the breadcrumbs are dry.
Step 6) Next, crack open the egg yolk and beat well. Now stir both ingredients together until evenly combined. At this point, your egg and breadcrumbs should be damp.
Step 7) Slowly add ¼ cup cold water while continuously stirring. Continue to add water one tablespoon at a time, repeating the process until your batter has a consistency similar to pancake batter.
Once finished, pour breadcrumb mixture onto a clean work surface.
Step 8) Spread out breadcrumb layer and press down firmly (make sure that the breadcrumbs stick).
Sprinkle breadcrumbs with additional salt and pepper and bake in your 350 degree preheated oven for 10–15 minutes.
Step 9) Remove baking tray from oven and slide breadcrumb mixture onto waxed paper. When ready, transfer to a serving platter.
Step 10) Top with freshly cooked bavettes, crispy bacon strips, and chopped parsley. Serve immediately.
Slow cooking this cut is another great choice. When you slow cook flank steak, it will become tender without drying out.
This method requires more prep time than pan frying—but the result is worth it. If you want to slow cook your bavette, all you need to do is as follows:
Tip 1) To cook your bavette steak in a crock pot, you need to first marinate it. For this preparation, mix everything below together and refrigerate for 24 hours. In summary, try using these:
Place all ingredients except steak into crock pot. Mix well. Add steak slices and turn around once or twice, so they're coated with rub. Cover and cook on LOW for 8 hours.
Tip 2) Remove lid, flip meat around every hour or so during the last half of cooking, and cook uncovered for 30 minutes before removing from cooker.
Tip 3) Remove meat from cooker and place on cutting board. Cut across grain into thin slices. Return meat to cutting board and slice across grain again. You now have long strips of bavette.
You can pair slow cooked bavette steak with mashed potatoes or broccoli rabe. Or you could even toss it over a salad if you like! These dishes will be juicy and full of flavor, and make the perfect meal for a cold day.
Bavette steak in a stir-fry is another delicious option. Stir fries are typically composed of vegetables, which can include onions, mushrooms and peppers.
Most stir-fry recipes combines fresh green beans, broccoli rabe, garlic, soy sauce and sesame oil to complement the flavor of the steak.
You'll find it to be easy as 1–2 minutes in the wok or skillet. To use your flank steak in a stir-fry, you need to follow these steps:
Step 1) Heat up some olive oil in a wok or cast iron skillet.
Step 2) While you’re waiting for the oil to warm up, slice your steak into thin pieces. (You may wish to slice it first before seasoning it.)
Step 3) Add seasoned steak to the hot wok/skillet. Stir-fry for 2–3 minutes, making sure not to overcook and cause the meat to toughen.
Step 4) Stir in your stir-fry vegetables of choice and serve!
Alternatively, you can cook a delicious, heart-warming stew with your flank steak.
This is the perfect choice for the colder months as it will warm up your bones. Stewed flank steak is also a wonderful addition to the freezer.
Just heat it through in the microwave and add as many frozen veggies as you'd like. Then add whatever spices that tickle your fancy, including cayenne pepper. Follow these steps:
If your stew includes beef broth, heat it up first. Otherwise, just start by heating about 1 quart of water in a pot.
Step 1) Bring the water to a boil and then reduce heat.
Step 2) Let simmer until your water reaches proper boiling point. Once at boiling, remove pan from heat and cover until ready to proceed.
Step 3) After bringing up your water, cut ½” off one end of your flank steak. Make sure it has been trimmed of fat.
Step 4) Place roast onto a cutting board and carve away any remaining fat.
Step 5) Place roast back into your pot. Pour broth into the pot and bring mixture to a boil. Cover and let simmer for 35–45 mins. (This should give you a medium-rare steak.)
Step 6) Serve alongside your favorite side dish and enjoy your stew!
In conclusion, bavette steak is an extremely versatile cut of meat. From grillin' it up and eating it raw, to slow cooking it and serving it over pasta, this piece of cow can fit in just about anywhere.
So when you're looking for a flavorful protein source that's low in overall calories and high in taste, look no further than bavette steak.
Any beef lover will love this cut so long as it is cooked to perfection, so next time you're in the supermarket, why not give it a try?
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