Beef Bavette: A Gourmet's Guide to This Hidden Gem
Beef Bavette is a wonderfully flavorful and tender cut of steak known for its rich, beefy taste. When marinated and cooked to perfection, it boasts a beautifully seared exterior with a juicy, melt-in-your-mouth interior—ideal for a hearty dinner or special occasion.
Ingredients
- Marinade
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar optional
- Steak
- 1 Beef Bavette steak approximately 1.5–2 lbs
Instructions
- Preparation:In a bowl, combine olive oil, minced garlic, rosemary, salt, pepper, and balsamic vinegar to create the marinade. Pat the steak dry with paper towels.
- Marinating:Place the steak in a shallow dish or a resealable plastic bag and pour the marinade over it, ensuring the meat is evenly coated. Refrigerate for at least 1 hour (ideally 3–4 hours) to let the flavors penetrate.
- Cooking:Preheat your grill or skillet to high heat. Sear the steak for about 4–5 minutes on each side for a medium-rare finish. Adjust the cooking time according to your desired doneness and the thickness of the steak.
- Resting & Serving:Remove the steak from the heat and let it rest for 5 minutes. Slice thinly against the grain to enhance tenderness, and serve immediately.
Notes
- Slicing the steak against the grain is key to achieving a tender bite.
- Allowing the meat to rest after cooking helps redistribute the juices, ensuring every slice is moist and flavorful.
- For a smokier flavor, try cooking the steak on a charcoal grill.
- Adjust marinating time based on your schedule; even a short 1-hour marinade will impart good flavor, though longer is preferred.