All About Bavette: The Butcher’s Underappreciated Steak

Bavette steak is one of the most flavorful yet underrated beef cuts you can buy. With roots in French bistro cooking, it’s prized for its deep, beefy taste and tender chew when cooked just right. Perfect for high-heat grilling or searing, bavette deserves a place in every steak lover’s kitchen.

What Is Bavette Steak

Bavette comes from the flap section of the bottom sirloin, located just above the flank and near the diaphragm muscle. Its coarse grain and rich marbling give it a texture similar to flank steak but with more tenderness and flavor. In French cuisine, bavette is a bistro classic, often served simply with frites and a rich sauce.

The Cut Location & Name Variations

In France, “bavette” translates to “bib” due to its long, flat shape. In the US, it’s sometimes sold as “flap steak” or “sirloin flap.” Despite the similar name, it’s not the same as flank steak or skirt steak, though they share similar cooking techniques.

Why Chefs Love It

Chefs appreciate bavette for its bold flavor, versatility, and ability to take on marinades beautifully. It’s a cut that shines in both rustic and elevated dishes, from quick weeknight meals to refined steakhouse plates.

Selecting and Preparing Bavette Steak

Buying the right bavette and prepping it correctly is key to getting that melt-in-your-mouth texture.

Choosing the Perfect Bavette

Look for a cut with visible marbling and a deep red color. A whole bavette is typically sold in one large piece, often around 1.5–2.5 pounds depending on the butcher, though portion sizes can vary.

Prepping for Cooking

Because bavette has a pronounced grain, marinating can help tenderize it while enhancing flavor. Keep seasonings simple; salt, pepper, garlic, and olive oil are classic choices.

How to Cook Bavette Steak

Bavette thrives with high-heat, quick cooking methods.

Grilling or Pan-Searing

Preheat your grill or cast iron skillet until very hot. Cook bavette for just a few minutes per side, depending on thickness, until it reaches your preferred doneness.

Resting and Slicing

Always rest the bavette for at least 5 minutes after cooking. Slice it thinly against the grain to ensure tenderness.

Serving & Enjoying Bavette

Bavette is incredibly versatile when it comes to sides and sauces.

Classic French Pairings

Serve bavette with frites and béarnaise sauce for a Parisian bistro experience.

Global Flavors

Try chimichurri for an Argentine twist, or soy-ginger marinades for an Asian flair.

Why You Should Try Bavette at Home

Bavette may not be the most famous steak cut, but it offers unmatched flavor and versatility. With a quick sear, proper resting, and careful slicing, you can enjoy a restaurant-quality meal right at home.

Frequently Asked Questions (FAQ)

Is bavette the same as flank steak?
No. Bavette comes from the bottom sirloin, while flank comes from the abdominal area. They have different textures and flavors.

Should bavette be marinated?
It’s not required, but marinating can enhance flavor and tenderness, especially for quick grilling.

What’s the best doneness for bavette?
Medium-rare keeps it tender and juicy.

Can bavette be slow-cooked?
While it’s best for high-heat cooking, bavette can be used in slow-cooked dishes like stir-fries or braises when sliced thin.

How do I store leftover bavette?
Keep it in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 3 months for best quality.