How To Cook Bavette Steak

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

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

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 refrigerate for a few hours for more flavour.
  4. When you're ready to cook, preheat your grill or stovetop grill pan over medium-high heat. If using a pan, lightly grease it with oil to prevent sticking.
  5. Remove the bavette steak from the marinade, allowing any excess to drip off. Place it on the hot grill and cook for about 4-5 minutes per side for medium-rare (6-7 minutes for medium, 8-10 for well-done).
  6. Once cooked to your liking, remove the steak from the grill and let it rest for a few minutes to allow the juices to redistribute.

Serving Ideas

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

Ready to try it? Buy our organic bavette steaks, or browse the full range of steaks.

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