Pan Seared Bavette Steak
Bavette is a delicious steak that's tender, juicy and full of flavor! Sometimes called flap steak, this long and flat cut comes from the sirloin primal. It's ideal for grilling or pan searing, plus you can use it to make amazing fajitas!
Servings: 4 servings
- 1 ½ pounds bavette steak see note
- 2 teaspoons canola oil see note
- 1/2 teaspoon coarse salt or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- rosemary sprigs
Remove the steak from the fridge 30-60 minutes ahead of time so it can reach room temperature for even cooking.
Pat dry 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 to high heat and wait 4-5 minutes for the pan to become very hot.
Add the remaining 1 teaspoon oil to the pan followed by the bavette steak.
Cook the steak, flipping every minute or so for even searing. After 3-4 minutes, reduce the heat to medium and add the butter and optional fresh herbs. Spoon the pan juices onto the meat once or twice to baste.
Start checking doneness by inserting an instant-read thermometer into the center of the meat: 120°F for rare, 130°F for medium-rare, 135°F for medium, 145°F for medium-well and 155°F for well-done.
Remove to a plate or carving board and cover with foil. Let it rest undisturbed for 5 minutes so the juices can redistribute through the meat.
Slice crosswise against the grain to serve and drizzle pan juices on top.
- Meat: Bavette steak is a long and flat from the bottom sirloin, right above the flank steak. You might also see it labelled flap steak, vacio steak or sirloin bavette.
- Oil: Any high-temperature oil including canola oil, sunflower oil, or refined olive oil. Avoid extra virgin olive oil which may smoke.
- Grilled Bavette Steak: Set up your grill with two zones: a hot zone on high and a cool zone with heat off. Prepare the bavette as above and then sear on the hot zone for 2 minutes per side, rotating one minute in for crosshatch grill marks. Move the bavette to the cool zone and close the lid. Cook several minutes more until it reaches your desired doneness. Remove from the grill and rest covered before serving.
Serving: 6oz | Calories: 343kcal | Carbohydrates: 1g | Protein: 37g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 679mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Calcium: 48mg | Iron: 3mg