Bavette Steak that's pan seared on the stovetop is tender, juicy and takes minutes to cook. Easy recipe with impressive results.
Just follow a few simple tips when you pan fry steak bavette to achieve the perfect crust and a juicy center that rivals a meal from a fancy restaurant. You may not often hear about this cut of meat, but you'll definitely remember the rich, flavorful taste when you try it! Much like a Wagyu Burger, the result is unforgettable.
It's often mistaken for flank steak and this recipe and our tips will work for that cut of meat too! But, it's not the same. (More on the difference below.)
Although this cut is perfect for fajitas and stir fries, it's just as easily enjoyed next to your favorite veggies and drizzled with easy blue cheese sauce.
What is Bavette Steak?
"Bavette" translates to "bib" in French because of the fan-shaped appearance. Call it bavette d'aloyau (bib of the sirloin) when you're ready to impress someone. It's also called flap steak or flap meat which doesn't sound anywhere near as delicious!
It's prized for it's flavor. In the picture below you can see the fine marbling and loose texture which allows marinade and spices to easily absorb into the meat. It's often confused with flank steak since it's adjacent to this section of a steer. But, it comes from the sirloin primal area as noted in this graphic by The Beef Checkoff.
It can be hard to come by locally. If so, you can buy Bavette Steak through Crowd Cow! My butcher offered to cut the slab of beef in half which is ideal for cooking it quickly on the stovetop.
Marinade vs Rub
Marinate flap meat or simply lightly brush with olive oil and generously salt if you decide not to marinate. Either option will result in delicious bavette steak.
Note: Since the meat will cook at a very high temperature, spices may burn before they have a chance to flavor the meat. Infuse flavor through the marinating process or after the cooking is done.
This easy marinade seeps into the meat within 30 minutes. It's perfect for up to 2 pounds of protein:
- ½ cup olive oil
- ¼ cup soy sauce (low sodium)
- 2-3 teaspoons Montreal Steak Seasoning (depending upon the amount of salt in the blend)
How to Pan Fry Steak
Pan frying is an excellent way to cook shallow cuts of beef, like flap meat, flank and skirt steaks. For this preparation the steak is cooked quickly over high, dry heat to a medium-rare temperature. We'll walk through the steps below and explain why certain tips are useful. (See numbered pictures for each step below.)
- Remove beef from marinade and discard any excess liquid. Gently pat dry and brush off visible seasoning. (Note: I should have done a better job with the seasoning!) Allow about 20 minutes to bring beef to room temperature, if possible. The meat will will spend less time in the pan because the refrigerator chill is gone. It also promotes an evenly cooked result.
- Note: If not using a marinade, then pat meat dry, lightly brush with olive oil, and season with salt just before cooking.
- Bring a cast iron skillet to high. (See notes on type of pans below.) You don't need to add oil or butter. Add meat to the skillet and sear for 2-3 minutes on each side, turning frequently until it reaches the desired degree of doneness (see chart below.) The exact timing will vary depending upon the thickness of the meat. Meat that is 1 inch thick will take 6-7 minutes. The steak picture was about ½ inch and only took about 4 minutes.
- Remove steak from the skillet and allow it to rest for about 5 minutes so that the juices redistribute.
- Thinly slice against the grain and enjoy.
Best Type of Pan
A cast iron skillet is ideal for searing steak. A stainless steel pan or griddle are the next best choices followed by a granite pan. You can cook steak in a non-stick pan. But, it's not the best choice because the skillet can't be heated to the high temperature needed to caramelize the outside and add the flavor you expect from a delicious steak.
How Long to Cook It
Similar to flank steak, it's best to cook bavette steak to medium rare so it does not become tough and chewy. It will continue to cook after removed from the heat. So, take that into account and remove the steak about 5 degrees before you reach the desired doneness. Use an instant read thermometer to check the temperature.
The USDA recommends that beef cook to an internal temperature of 145 °F. But, here are the approximate temperatures for other results.
- Rare 125 -130 °F
- Medium Rare 130-135 °F
- Medium 135 - 140 °F
- Medium Well 140 - 150 °F
Tip: Allow the cooked meat to sit for about 5 minutes before slicing so the juices have a chance to redistribute.
Serving Ideas
Here are some ideas to round out an amazing steak dinner:
- Crispy Roasted Green Beans - make these in the air fryer or oven.
- Okra Fries - unexpected and delicious.
- Loaded Cauliflower Mash - easy to make with FROZEN cauliflower.
- Salad with Sweet Red Wine Vinegar Dressing.
More Steak Recipes
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Bavette Steak - Easy Stovetop Recipe
Ingredients
- 1 pound bavette steak bring to room temperature if possible
With Marinade
- ½ cup olive oil
- ¼ cup low sodium soy sauce
- 2 teaspoons Montreal steak seasoning
Without Marinade
- 1 teaspoon salt
- 2 teaspoons olive oil
Instructions
- Remove meat from refrigerator about 20 minutes before cook time to allow it to come to room temperature. This is not required but the meat will cook more quickly and evenly.
- If using marinade, combine marinade ingredients. Add meat and marinade to sealable plastic bag or glass dish and marinate for about 20 minutes. This may be done while bringing the meat to room temperature. When done, remove meat from the marinade, discarding any excess liquid. Place meat on a plate lined with paper towels, pat dry, and brush off any visible seasoning so it does not burn during cooking.
- If marinade was not used, pat meat dry, lightly brush with olive oil, and season with salt.
- Heat a cast iron skillet on high for about 10 minutes. You don't need to add oil or butter. Add meat to the skillet and sear for 2-3 minutes on each side, turning frequently. The exact timing will vary depending upon the thickness of the meat and desired doneness (see chart below.) Meat that is 1 inch thick will take 3-4 minutes on each side. See notes if using a different type of skillet.NOTE: If using a non-stick pan, DO NOT preheat pan on high. Heat the pan over medium-high heat for a few minutes and add meat. The crust will brown but not caramelize to the extent that it would in a cast iron skillet.
- Remove steak from the pan and allow it to rest for about 5 minutes so that the juices redistribute. Cut across the grain and enjoy.
Notes
- Rare 125 -130 °F
- Medium Rare 130-135 °F
- Medium 135 - 140 °F
- Medium Well 140 - 150 °F
Janny
I’ve pan seared steak before but not with this flap steak. I would recommend just 2 teaspoons of steak seasoning in the marinade if using soy sauce sauce do it’s not salty. Followed recipe exactly and it was very good.