How To Cook Bavette Steak

Looking to whip up a delectable bavette steak that's juicy and full of flavour? You're in for a treat! Bavette steak is a versatile and delicious cut that can be cooked to perfection in no time.

Bavette steak is a hidden gem in the beef belly area near the flank and skirt steak. Although it may not have the fame of more popular cuts like ribeye or fillet, it compensates with fantastic flavour and tenderness. Bavette steak has even been jokingly named the ‘butcher’s cut’, because it’s so good they keep it all for themselves! 

Ingredients

To create this mouthwatering bavette steak, gather the following ingredients:

• 500g bavette steak
• 2 tablespoons of olive oil
• 4 cloves of garlic, chopped
• 1 tablespoon of fresh thyme leaves, chopped
• 1 teaspoon of paprika
• 1 teaspoon of ground cumin
• Salt and freshly ground black pepper to taste

Method

1) Bring the bavette steak to room temperature by taking it out of the fridge about 30 minutes before cooking.

2) In the meantime, prepare the marinade by combining the olive oil, garlic, chopped thyme, paprika, ground cumin, salt, and black pepper in a bowl.

3) Place the bavette steak in a shallow dish or a  ziplock bag and pour the marinade over it, ensuring the steak is thoroughly coated. Allow it to marinate for at least 30 minutes, or if time allows, refrigerate it for a few hours to let the steak absorb as much flavour as possible.

4) When you're ready to cook, preheat your grill or stovetop grill pan over medium-high heat. If using a stovetop grill pan, you may lightly grease it with oil to prevent sticking.

5) Remove the bavette steak from the marinade, allowing any excess marinade to drip off. Place the steak on the hot grill and cook for about 4-5 minutes per side for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness (6-7 minutes for medium, 8-10 minutes for well-done).

6) Once cooked to your liking, remove the bavette steak from the grill and let it rest for a few minutes to allow the juices to redistribute.

Serving Ideas

Now that your bavette steak is cooked to perfection, it's time to serve it up in delicious ways:
 

• Slice the bavette steak thinly against the grain and serve it on a platter with a side of roasted vegetables.
• Turn it into tantalizing steak tacos by filling warm tortillas with sliced bavette steak, fresh salsa, guacamole, and a squeeze of lime juice. 
• For a more elegant presentation, slice the bavette steak and serve it atop a bed of arugula, cherry tomatoes, and shaved Parmesan, drizzled with balsamic glaze.
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