The Bavette Steak
What is the Bavette Steak?
The Bavette steak, also known as flap steak, is a long, flat and tender cut of meat that comes from the bottom sirloin, near the flank steak. It is a lean cut with a long, thin shape and a rich, beefy flavor, very similar to the flavor profile of a flank steak. The average 4 oz serving of Bavette Steak has about 110 calories, 18 grams of protein, and less than 2 grams of fat. It’s also a good source of Thiamin, Niacin and Vitamin B6, Vitamin B12, Phosphorus and Selenium. The Bavette Steak is great for grilling because it doesn't need to be marinated. You can grill it as is, or you can slice it thin and serve it with a sauce.
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Bavette Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Baked | 500°F | 8-12 mins | 145°F |
| Grilled | 450°F | 9-11 mins | 145°F |
| Sous Vide | 130°F | 2-3 hrs | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Bavette Steak, it's always good to have a meat thermometer handy and check internal temp regularly.
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Bavette Steak FAQ
Bavette steak can be roasted, grilled, or sous vide and seared on a cast iron pan. The tenderness of the cut makes it great for fajitas.
No, it's not the same as skirt steak. Bavette steak is an entirely different cut of beef. The bavette is cut from the bottom sirloin, which is positioned next to the flank primal. The two cuts of meat are similar in texture but take on different shapes.
