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Butcher’s Guide: What is a Bavette Steak?

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Bavette steak is a flat, flavorful, loosely textured steak that is popular for its versatility and affordability. So, what exactly is a bavette steak and how do you prepare it?

What is Bavette Steak?

This cut of steak goes by two names: bavette (derived from the French “bavette d’aloyau,” which translates to “bib of the sirloin”) and flap. It is often mistaken for flank, skirt, and hanger steaks, so it’s important to check the label when purchasing. Bavette steak is a perfect everyday steak on its own or as a delicious protein in steak salads, fajitas, stir-fry, and much more. Often put aside and brought home for their own dinner table, this is one butcher’s secret we simply couldn’t keep to ourselves!

Cutting a Bavette Steak

The bavette steak is carved from the sirloin primal section – located between the loin and the round primal section – which features a marbled texture and bold, beefy flavor. The sirloin primal section is first separated into two cuts: the top sirloin and bottom sirloin.

The bavette is carved from the latter, which is also the source of tri-tip and ball tip cuts, all of which are ideal for roasting and grilling. Taken from the abdomen, which is well-exercised and sparse of fat, these steaks can be tougher than other cuts, but you can still achieve optimal tenderness through proper cooking, as well as marination, if desired.

Butcher’s Guide: What is a Bavette Steak?

How to Cook a Bavette Steak

In order to unlock the flavor and texture potential of a bavette steak, it must be properly cooked. This juicy steak will truly reach perfection when prepared medium-rare, but if you like your steaks a little more well-done, cooking it to medium will still deliver that succulent bite you crave without drying it out. The flavor and tenderness of this cut can also be enhanced by marinating or dry brining it, which will help break down the muscle fibers. When cooking, the bavette steak’s innate juiciness may create a lot of smoke, but that is completely normal.

It is not recommended to cook bavette steak past medium doneness, as it continues to cook while resting and can lose its tenderness and juiciness if overdone. Use our Omaha Steaks mobile app with cooking timer to achieve your desired doneness. Check for doneness using a meat thermometer, these temperature guidelines, and our Steak Doneness Guide.

  • Rare 120-130° F
  • Medium rare 130-140° F
  • Medium 140-150° F
  • Well done 160-170° F

Let the steak rest for 5 to 10 minutes before serving.

Butcher’s Guide: What is a Bavette Steak?

How to Slice a Bavette Steak

Properly slicing a bavette steak makes all the difference. Proper cooking will help break down hard-to-chew fibers, while cutting across the remaining fibers and the grain will make for easier chewing. Fortunately, the bavette steak is extremely juicy and those juices will have redistributed during the resting period, making for an incredibly delicious and tender bite.

More Butcher’s Guides:

Butcher’s Guide: What is a Bavette Steak?

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