How to Cook Bavette Steak: Underrated Cut, Incredible Flavour

How to Cook Bavette Steak: Underrated Cut, Incredible Flavour

For home cooks and meat lovers who enjoy exploring beyond the usual steak staples, the bavette steak is a cut worth knowing. Richly flavoured, versatile, and more affordable than many prime cuts, bavette steak delivers excellent results when prepared correctly. Yet despite these qualities, it remains one of the lesser-known options at the butcher’s counter.

Whether you're a seasoned BBQ enthusiast or someone simply curious about new cuts, this guide covers everything you need to know about how to cook bavette steak  and why it deserves a spot in your meal rotation.

 

What Is Bavette Steak?

Bavette steak, also known as flap steak, comes from the bottom part of the sirloin near the flank. It's part of the Hidden Champion Cuts: those lesser-known but flavour-packed options that are often overlooked in favour of more familiar names like ribeye or scotch fillet.

Despite its humble profile, bavette steak has several standout qualities:

  • Deep beefy flavour similar to skirt or hanger steak

  • Loose grain texture, making it ideal for marinades

  • Quick cooking time, perfect for weeknight meals or high-heat BBQs

  • Budget-friendly, offering value without sacrificing taste

If you're already a fan of flat iron or rump steak, bavette will quickly become a favourite.

 

Preparing Bavette Steak for Cooking

To get the most out of your bavette steak, a little preparation goes a long way. This cut shines when treated with intention — from seasoning to slicing.

1. Bring it to room temperature

Take the steak out of the fridge 30–40 minutes before cooking. Allowing the meat to come to room temperature ensures even cooking.

2. Season generously

A simple rub of salt and pepper is often enough, but bavette steak also responds well to spice mixes or fresh herb marinades. Garlic, rosemary, smoked paprika, and olive oil are excellent companions.

3. Optional marinade

Because of its loose grain, bavette absorbs marinades quickly. For an added depth of flavour, marinate for 2–6 hours using acidic components like balsamic vinegar, lemon juice, or soy sauce.

 

Best Ways to Cook Bavette Steak

The bavette steak is best cooked quickly at high heat to medium-rare or medium. Going beyond that can make it tougher than ideal.

BBQ or Grill Method

 

Perfect for summer dinners or weekend gatherings:

  1. Heat the BBQ or grill to high heat.

  2. Sear the bavette steak for 2–3 minutes per side.

  3. Move to indirect heat and cook until internal temperature reaches 52–54°C for medium-rare.

  4. Rest the meat for 5–10 minutes before slicing.

Pan Sear and Oven Finish

Great for home kitchens:

  1. Preheat your oven to 200°C.

  2. Heat a heavy pan (preferably cast iron) with oil over high heat.

  3. Sear each side of the steak for 2–3 minutes.

  4. Transfer the pan to the oven for 4–6 minutes, depending on thickness.

  5. Rest and slice against the grain.

Sous Vide (Advanced Option)

For precision lovers:

  1. Vacuum seal the bavette with herbs and butter.

  2. Sous vide at 54°C for 2 hours.

  3. Sear briefly on a hot pan or BBQ to form a crust.

 

Serving Suggestions

Once cooked and rested, slice your bavette steak thinly against the grain for tenderness. It's excellent served with:

  • Chimichurri or herb butter

  • Roast vegetables or salad

  • Potato mash or crispy chips

  • Fresh sourdough or flatbread

You can also use it in sandwiches, tacos, or stir-fries thanks to its robust flavour and adaptability.

 

Common Mistakes to Avoid

Even though bavette is forgiving, a few common mistakes can compromise its texture or taste:

  • Overcooking: Aim for medium-rare. Beyond that, it can become chewy.

  • Not resting the steak: Resting allows the juices to redistribute.

Slicing with the grain: Always cut against the grain to preserve tenderness.

 

Why Bavette Deserves a Spot on Your Grill

Too often, premium eating experiences are associated with premium price tags. Bavette steak challenges that assumption. It offers the best of both worlds: exceptional flavour and great value. As part of Matangi’s Hidden Champion Cuts, it brings a new dimension to the table — especially for those looking to explore beyond the usual sirloin or ribeye.

It’s also a fantastic option for BBQ season. When paired with bold sauces and fresh sides, it becomes a crowd-pleaser that’s both impressive and easy to prepare.

 

Where to Find Premium Bavette Steak

At Matangi, we champion the cuts that others overlook. Our Hidden Champion Cuts range includes bavette steak that’s expertly prepared and ready for the grill. Whether you’re building your own BBQ spread or ordering one of our meat boxes, you can trust that Matangi beef is grass-fed, locally raised, and full of flavour.

Explore our Hidden Champion Cuts, discover premium bavette steak, or browse our curated BBQ Meat Boxes to level up your next cookout.

 

  • SHARE