Bavette Steak - Easy Stovetop Recipe

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.

Jump to:

• What is Bavette Steak?
• Marinade vs Rub
• How to Pan Fry Steak
• Best Type of Pan
• How Long to Cook It
• Serving Ideas
• More Steak Recipes
• 📋 Recipe

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.)

1. 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.
2. 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.
3. Remove steak from the skillet and allow it to rest for about 5 minutes so that the juices redistribute.
4. 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.

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

Did you make this recipe?
Please leave a rating and tell us how you liked it!

📋 Recipe