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Slices of bavette steak on a plate with mashed cauliflower and arugula.

Bavette Steak - Easy Stovetop Recipe

Bavette Steak pan seared on the stovetop is tender, juicy and takes minutes to cook. Easy recipe and tips for impressive results.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 173kcal


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


  • 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.



You'll find more expert tips and step-by-step pictures above!
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


Calories: 173kcal | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 642mg | Potassium: 387mg | Calcium: 24mg | Iron: 2mg