What is Bavette Steak?
If you’ve ever asked, “where’s the beef?” it’s most likely in my refrigerator! Bavette steak (bib steak, flat steak) is a piece of meat you may not know much about, but I can tell you it’s worth exploring.
What is a Bavette Steak
Bavette is a type of steak that has a great fat to muscle ratio. It’s flat, so it’s easy to cook evenly. Each piece comes in weighing about 2 lbs. The best comparison taste wise is a flank steak, filled with hardy beef flavor. When you slice across the grain, this cut often falls apart because it’s so tender.
Bavette comes from a region next to flank and skirt steak on the cow. It comes from the bottom of the sirloin. Because these muscles aren’t worked as much as other cuts, you are nearly ensured there will be no chewiness. You can definitely marinate the bavette with great results.
Shopping for Bavette Steak
This is unlikely to appear at your supermarket. However, your local butcher can help. In fact, an alternative name for the Bavette is “the butcher’s cut.” Butchers may squirrel it away for themselves! Look for a piece with marbling throughout and a bright red color. Compared to other steaks you’ll find this one easy on the budget averaging $17.00 per pound. It has all the characteristics of an indulgent steak without the huge price tag.
Preparing & Cooking the Bavette Steak
Begin by trimming excess fat from the steak. If the meat has silver skin, remove that too. Pat the steak dry before applying any seasonings. Cooking over a high heat produces a luxurious brown crust.
As is the case for almost every cut of steak, some preparation is required. Although fat content is one of the benefits of bavette steak, trimming any excess is necessary to achieve the best result possible (via Steak Revolution). Also, your cut of bavette may have some silver skin left on it, which will have to be removed. Other than that, patting it dry and seasoning or marinating it to your liking is all that remains before it hits the heat.
PitMaster’s memo
You can count on Bavette steak for a deep, beef flavor. This means you can season it in different ways without the meat taste getting lost one bit. CusoCuts offers several all-natural seasoning blends, ideal for Bavette Steak:
- Cuso’s Dirt® Seasoning
- Cuso’s Gravel Seasoning
- Cuso’s Smoky Garlic Seasoning
- Custo’s Roasted Garlic Onion Seasoning
- Cuso’s Cowboy Butter Seasoning
If you can’t make up your mind, you can build your own bundle!
Sides
Au Gratin potatoes
Butter sauteed mushrooms
Chickpea salad with vinaigrette
Couscous pesto-style
Steak frites
Deserts
Chocolate covered strawberries
English custard
Flan
Pineapple cake
Strawberry sorbet
From the Bar
Green tea
Riesling
Sangria
Stout
