Bavette steak is popular for its bold, beefy flavor. It’s known by so many names that it’s sometimes confused with skirt or hanger steak. In this article, I’ll share where it comes from on the cow, what you can expect in flavor, why it’s so amazing, and the best ways to cook it.
What is Bavette Steak?
Bavette steak (flap steak) is a versatile cut of beef from the sirloin primal. It’s a long, a bit fatty piece with a loose, grainy texture that easily absorbs up marinades. When you cook it just right (medium-rare to medium doneness), it bursts with a deep, beefy flavor and stays juicy with a medium-tender bite that still holds a bit of chewiness. Grill it or pan-sear it, and always remember to slice against the grain for the best tenderness.
Bavette steak truly shines in many dishes. It works great alone as the star of your plate but also fits perfectly in recipes like fajitas or enchiladas. Its grainy texture absorbs great marinades, so you can experiment with different ingredients to make it more tender and find new flavors you love.
What Are the Other Names for Bavette Steak?
Here are some of the most popular other names for the ribeye steak in the United States:
- Bavette Steak,
- Butcher’s Cut,
- Flap Steak,
- Flap Meat,
- Bottom Sirloin Bavette Steak,
- Bottom Sirloin Butt,
- Bottom Sirloin Flap Steak,
- Bistro Steak.
Where Does a Bavette Steak Come From on a Cow?
Bavette steak comes from the bottom sirloin section of the cow, part of the larger sirloin primal. Interestingly, this is the same area where you’ll find the tri-tip steak. The muscles in this region get a lot of use, making the meat tougher and more flavorful.
Not far from there is the flank steak, which many people confuse with bavette because they look similar. But they’re different cuts.
Bavette Steak Nutrition Facts
| Name | Portion size: 100g = About 3.5 oz |
|---|---|
| Calories | 196 |
| Total Fat | 12.5g |
| Saturated Fat | 4.46g |
| Protein | 19.64g |
What Does Bavette Steak Taste Like?
A well-cooked bavette steak seasoned simply with salt and pepper is juicy, tender, and full of strong beefy flavor. But if you want to change things up, marinades work great with bavette – it’s the perfect cut for soaking up different flavors. By experimenting with marinades, you can easily discover new tastes and textures to find exactly what you enjoy.
Is Bavette Steak Tender or Tough?
Bavette steak is tender when cooked and sliced the right way. Aim for medium-rare to medium doneness – this is the sweet spot; a rare cook gives it a mushy texture, while anything past medium tends to make it tough and chewy. How you slice bavette steak also matters a lot; cutting thin slices against the grain keeps the steak tender and easy to eat. Skip these steps, and you might end up with a bavette steak that’s tough, chewy, and dry.
What is The Average Length and Weight of a Bavette Steak?
On average, a bavette steak measures 15 to 17 inches (38 to 43 cm) in length and weighs about 2 pounds (907 grams).
Is Bavette Steak Very Expensive?
Bavette steak has been getting pretty popular in the US lately. It used to fly under the radar and was pretty cheap. These days, it’s still more affordable than premium cuts like ribeye or porterhouse, but let’s face it – the bavette steak price has gone up. It might not be the bargain it once was, but it’s still comfortably mid-priced. Even with the higher cost, it’s a favorite for many because of its delicious, beefy flavor.
What Are the Best Methods for Cooking Bavette Steak?
Here are the best cooking methods for bavette steak:
- Grilling: Grilling bavette steak over high heat is the best option because it’s a big, thin cut of beef. Cooking it directly over intense heat gives it a great crust outside, leaving the inside juicy and cooked to medium or medium-rare doneness. Grilling is especially effective for steaks with wet marinades since the open flame helps form a better crust. However, be careful with marinades that contain sugar or delicate ingredients, as these can burn quickly.
- Pan-Searing Only: Pan-searing is another solid method that works best for dry-marinated bavette steaks. Bavette steak is large, so you may need to cut it into smaller pieces to fit in your pan comfortably. It doesn’t give quite as good a crust as grilling, but you can still get good results. If you’re pan-searing a wet-marinated steak, pat it dry with paper towels first – this helps remove excess moisture and improves the crust.
Bavette steak is one of those cuts that’s incredibly versatile and easy to cook. One of the tastiest ways is grilling the whole piece or quickly pan-searing it over high heat. After cooking, just slice it into thin strips against the grain for maximum tenderness.
Aim to cook bavette steak to medium-rare or medium. It’ll turn dry, tough, and chewy if you cook it too long – too short, and it might feel a bit mushy. And don’t forget about marinades; they add amazing flavor and help tenderize the steak even more.
Is Bavette Steak The Same as Flank Steak?
Bavette steak isn’t the same as flank steak, though people sometimes confuse them. They come from different parts of the cow – flank steak is cut from the flank primal, while bavette steak is from the sirloin primal. They also differ in texture and shape. However, both steaks have that rich, beefy flavor we all love, and they’re ideal for quick cooking methods like grilling or pan-searing.
Thank you for your clear illustration of how to cut against the grain. Nobody else seems to show this even though they say it’s the only way to serve it.
Hi Anne,
Thank you so much for your kind words! I’m really glad you found the illustration helpful. Since you appreciated that tip, you might enjoy my complete guide on how to cut steak, which covers everything you need to know to master the cutting against the grain technique.