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Bavette Steak is a lesser-known cut of beef that’s juicy, flavorful and budget-friendly! This steak is easy to prepare whether you’re grilling, pan-searing or cooking it in the oven.

Sirloin bavette steak cooked medium and sliced on a carving board showing a beautiful pink color

When you want to venture off the beaten path, then you’ve got to try a bavette steak. Butchers are known to keep this cut for themselves given its delicious flavors and low price!

This cut is straightforward to make in about 15 minutes with no marinating required. While it’s sometimes used for fajita meat, here we’re making traditional bavette steak in a cast iron pan.

What is Bavette Steak?

Bavette steak comes from the sirloin primal of the cow, although it’s often confused with flank steak. It’s a long, flat cut from the bottom sirloin and prized for its tenderness, marbling and flavor.

Sliced vacio steak on a serving plate with sautéed potatoes and broccoli

While lesser known in America, this cut is a mainstay in Parisian bistros where it’s used for steak frites. They call it bavette d’aloyau, which translates as “bib of the sirloin” or sirloin flap steak. It’s also wildly popular in Argentina, where it’s grilled “asado” over charcoal and called vacio steak.

Is Bavette Steak the Same as Flank Steak?

These two cuts are similar but not the same. Sirloin bavette is adjacent to the flank primal but slightly thicker with more marbling. As a result, it doesn’t need a marinade to become tender like flank steak. Surprisingly, bavette steak is the less expensive of the two cuts!

Raw bavette steak also called a sirloin bib steak

How to Cook Bavette Steak

Bavette steak is suitable for high-temperature cooking on the grill, on the stovetop or in the oven. Prepare the steak by patting dry with paper towels, rubbing with olive oil followed by a generous amount of kosher salt and freshly ground black pepper.

  • Grilled Bavette Steak: Cook low-and-slow at 275°F until you reach an internal temperature of 115°F. Then raise the heat to high and sear for 1-2 minutes per side until it reaches your desired doneness.
  • Pan-Seared Bavette Steak: Place a cast-iron skillet over high heat. When hot, add 1 tbsp olive oil followed by the steak. Fry for 5-7 minutes flipping every minute and spooning pan juices on top to baste the meat.
  • Bavette Steak in the Oven: Preheat the oven to 425°F. Place the steak in an ovenproof dish and bake for 5-7 minutes or until it reaches your desired doneness.

After cooking, remove the steak to a plate and cover with foil to keep warm. Then let it rest undisturbed for 5 minutes so the juices can redistribute through the meat.

Grilled bavette steak cooked medium and sliced crosswise against the grain to serve

When Is It Done?

Bavette steak is best cooked rare, medium-rare or medium. Cooking it beyond medium runs the risk of tough meat.

The best way to check doneness is to insert an instant-read thermometer into the middle of the steak: rare is 125°F, medium-rare is 130°F and medium is 135-140°F. The temperature will rise 5°F more while resting. Read our post on steak doneness for learn more.

The USDA states the safe internal temperature for beef is 145°F although many people still opt for rarer steak.

Cross-section closeup of a sirloin bib steak cooked medium of bavette steak cooked medium

Tips for Cooking the Perfect Bavette Steak

  • Remove the meat from the fridge 30 minutes ahead of cooking to approach room temperature for even cooking and more tender steak.
  • Pat dry with paper towels to remove excess moisture that could interfere with searing.
  • Season generously with salt to help tenderize the meat during cooking.
  • Don’t cook beyond medium for the most tender meat.
  • After cooking let it rest for 5 minutes covered with foil to allow the juices to redistribute throughout the meat.
  • Cut against the grain when serving.

What Goes with Bavette Steak

More Steak Recipes:

Sliced bavette steak on a carving board
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5 from 1 vote

Bavette Steak Recipe

Bavette Steak is a lesser-known cut of beef that's tender and juicy with lots of beefy flavor.
Prep Time: 8 mins
Cook Time: 7 mins
Total Time: 15 mins
Servings: 4 servings

Ingredients

  • 1 ½ pounds sirloin bavette steak, (see note)
  • 2 tablespoons olive oil, or canola oil (see note)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons butter
  • rosemary sprigs

Instructions

  • Remove the steak from the fridge 30-60 minutes ahead of time so they can reach room temperature for even cooking.
  • Pat dry the steak with paper towels to remove excess moisture that could interfere with a good sear.
  • Rub 1 tablespoon oil on all sides. Then season both sides generously with salt and pepper.
  • Place a cast-iron pan medium-high heat. Wait 4-5 minutes for the pan to become very hot.
  • Add remaining 1 tablespoon oil to the pan and swirl to coat. Then add the prepared steak.
  • Cook the steak for 5-7 minutes (see note), flipping every minute and spooning pan juices on top to baste the meat. Halfway through add the butter and optional rosemary sprigs to the pan.
  • Check doneness by inserting an instant-read thermometer into the middle of the steak: rare is 125°F, medium-rare is 130°F and medium is 135-140°F.
  • Remove to a plate or carving board. Cover with foil and allow to rest for 5 minutes so the juices can redistribute through the meat.
  • Slice crosswise against the grain to serve.

Notes

  • Use any high-temperature oil including refined olive oil, canola oil, sunflower oil, or peanut oil. Extra virgin olive oil can smoke and is not recommended.
  • Grilled Bavette Steak: Prepeare the steak for cooking as above. Preheat the grill to 275°F and cook the steak to an internal temperature of 115°F, about 15-20 minutes. Raise the heat to high and sear 1-2 minutes per side until it reaches your desired doneness.
  • Bavette Steak in the Oven: Preheat the oven to 425°F. Place the steak in an ovenproof dish and bake for 5-7 minutes or until it reaches your desired doneness.
Nutrition Facts
Bavette Steak Recipe
Amount Per Serving (6 oz)
Calories 343 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Cholesterol 119mg40%
Sodium 679mg28%
Potassium 582mg17%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 175IU4%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: TipBuzz
Course: Main Course
Cuisine: American, French
Keyword: bavette steak, vacio steak
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Bavette Steak is a lesser-known cut of beef that's juicy, flavorful and budget-friendly! This steak is easy to prepare whether you're grilling, pan-searing or cooking it in the oven.