Bavette steak is a flavorful and versatile cut, prized for its rich beefy taste and tender texture when cooked properly. Often compared to skirt or flank steak, it comes from the bottom sirloin area and is perfect for grilling, pan-searing, or even cooking in the Crock Pot.
Despite being one of the lesser-known cuts of steak on the U.S. market, bavette steak is a popular protein in French culture. Learn more about the underrated bavette steak, including where it’s cut from, how to find high-quality cuts, and how to cook bavette steak.
What is Bavette Steak?
Bavette steak is a flavorful, relatively tender cut of beef that comes from the bottom sirloin area of a cow. It’s known for its rich, beefy taste — similar to flank steak — and slightly coarse texture, both of which make it ideal for grilling or pan-searing. Popular in French cuisine, bavette steak is perfect for dishes like steak frites or as a filling for tacos and sandwiches.
If you’ve ever heard of flap meat or flap steak, know that these are other names for bavette steak. Bavette is similar to skirt steak but tends to be a bit thicker. It’s a versatile cut that takes well to marinades, as it absorbs flavors well.
Where It’s Cut From
Bavette steak is cut from the bottom sirloin, which is the same area you’ll get flank steak from. The bottom sirloin is located in the lower belly of the cow, just below the ribcage. This area gets a good amount of exercise, which makes the meat flavorful but also lean compared to, say, a ribeye steak. This area is known for its long, fibrous muscle fibers, which contribute to the bavette’s distinct texture — a little grainer and looser than other steaks.
Selecting the Best Quality Bavette Steak
To find the best quality bavette steak, keep typical steak-shopping tips in mind. Look for steaks with a deep, rich red color. Fresh beef should have a bright, vibrant appearance without any brown spots or discoloration. Also, look for cuts with a good amount of marbling throughout the meat, indicated by thin white strips of fat. As a rule of thumb, the more marbling, the juicier, and flavorful the steak will be.
If possible, look for bavette steaks that are at least one inch thick. Thinner steaks can dry out when cooking, and this thickness is ideal for any of the cooking methods we discuss below. For
the best results, opt for grass-fed or dry-aged bavette steaks, which tend to offer superior flavor and texture.
Best Uses for Bavette Steak
Like many steak cuts, bavette steak is versatile to use in various steak dishes. When thinly sliced against the grain, it makes an excellent filling for tacos, fajitas, or a delicious steak sandwich. For a classic French meal, pair it with crispy fries in a steak frites dish, or serve it alongside a tangy French béarnaise or chimichurri sauce.
You can also use bavette steak in beef stir-fries, beef and vegetable skewers, or steak wraps. Or, use Bavette steaks to elevate salad, adding hearty protein to mixed greens or grain-based salads.
How to Cook Bavette Steak
The versatility of bavette steak means you can use several cooking methods to get the results you want. Here’s what you need to know about each top cooking method for bavette steak.
Skillet
This method creates a rich, caramelized crust that highlights bavette steak’s deep, beefy flavor.
Start by preheating a cast-iron skillet over medium-high heat until it’s hot enough to create a good sear. Season the steak generously with salt and pepper on both sides. Add a small amount of avocado or canola oil to the skillet. Sear the steak for 3-4 minutes per side for a medium-rare finish, adjusting the time slightly for your preferred doneness.
After cooking, let the bavette steak rest for about 5 minutes at room temperature.
Grill
Grilling bavette steak is a fantastic option if you enjoy smoky, char-grilled flavors. Plus, it’s relatively quick and easy to do.
Preheat the grill to high heat and prepare the steak with a marinade or simple seasoning of salt and pepper. Once the grill is hot, place the bavette directly over the flame and cook for about 3-4 minutes per side for medium-rare. Bavette steak benefits from high, direct heat to achieve a great crust while keeping the interior tender. To avoid overcooking, use a meat thermometer to check for an internal temperature of 130-135°F.
After grilling, let the steak rest for a few minutes, then slice it thinly against the grain.
Oven
For an even cook and a hands-off approach, the oven is a good choice for bavette steak.
Sear the steak in a hot skillet with a drizzle of oil for 2-3 minutes per side to lock in the flavor and create a crust. Then, transfer the skillet to an oven preheated to 375°F. Roast the steak for about 5-10 minutes, depending on its thickness and your desired level of doneness. Use a meat thermometer to ensure the steak reaches at least 130°F for medium-rare.
Let the steak rest at room temperature for 5 minutes before slicing.
Crock Pot
Slow-cooking bavette steak is an ideal choice when you want the most tender result for shredded steak. The slow cooking process breaks down the fibers in bavette steak, resulting in a melt-in-your-mouth texture that’s perfect for tacos, sandwiches, or stews.
Add a cooking liquid, such as beef broth, red wine, or a mix of soy sauce and garlic, to the crock pot with aromatic vegetables like onions and carrots. Place the steak in the pot and cook on low for 6-8 hours or on high for 3-4 hours.
Sous Vide
Sous vide is a virtually foolproof way to cook bavette steak to the perfect level of doneness while retaining all its juices and flavor.
Start by seasoning the steak and placing it in a vacuum-sealed bag and lowering it into a sous vide cooker filled about ¾ of the way with water. Set your sous vide cooker to the desired temperature (130°F for medium-rare is ideal). Cook the steak in the water bath for 1-2 hours.
Once it’s done, remove the steak from the bag, pat it dry, and sear it quickly in a hot skillet with oil for about 30 seconds per side to develop a flavorful crust.
Elevate Your Meals with Bavette Steak
Bavette steak is a flavorful, versatile cut perfect for various dishes, from classic steak frites to vibrant stir-fries and salads. With the right preparation and cooking techniques, you can turn this cut into a show-stopping meal with a rich, beefy flavor.
Ready to expand your recipe collection? Explore Steak University for expert tips, recipes, and inspiration to make the most of bavette steak and other premium cuts.