Bavette steak, or as you like to call it, a "flap steak", is one of the most favourite food items in France. It is a long, thick, well-exercised piece of meat obtained from the abdominal muscles of cows.
 
A cheap yet delicious way of cooking cow meat, the famous bavette steak recipe is a must to try. Plus, it's a very inexpensive beef cut so everyone can easily afford to cook bavette steak at home.
Are you excited about preparing bavette steak? So are we! Let’s start.
Bavette Steak Recipe
There are many ways to cook your bavette meat. You can make a bavette steak at home using your fryer, grill, or skillet.
Note: Remember, the secret to cooking a perfect bavette steak lies in using the correct slicing and dicing technique.
Let's get started with preparing a nice and juicy bavette steak at home.
List of Ingredients
The bavette steak recipe is pretty simple. It doesn’t require much effort. Nor does it need as many spices as other typical homemade dishes.
Here’s a list of all the ingredients that you will need to make a tasty bavette steak at home.
- Bavette Steak Meat - Since bavette is a rather odd meat cut taken from the lower abdomen of cows, it might not be easily available. You'll have to specify your requirements at the butcher's shop.When you're at it, make sure to ask for grain-fed beef. Grain-fed beef is much more tender and juicier in taste. So, your homemade bavette steak will be more delicious when made with grain-fed beef.
- Natural Salt - For adding a little salty taste, you'll need salt. It's better not to use kosher salt. Instead, use natural salt which will intensify your steak's flavour.
- Freshly-ground Pepper - Adding a bit of spice to your steak is an excellent idea to add more flavour. Take some black pepper grounds and grind them using a grinder. Store the freshly-ground pepper powder in a jar for further use. Fresh pepper powder is much more potent and gives the steak an instant taste.
- Cooking Oil - For cooking your bavette steak, you'll need cooking oil. You can use any type of home cooking oil that you normally use for cooking food at home. We recommend using a neutral oil with no smell like sunflower or canola oil. If you don't have it available, use lard. You can also use beef drippings if you like.
- Barbeque Sauce - Not compulsory but barbeque sauce makes the bavette steak recipe all the more delicious. You can use any store-bought barbeque sauce or prepare it easily at home.
Basic Tools You Need For Making Bavette Steak at Home
For preparing tasty bavette steak at home, you'll need the following kitchen equipment.
- Cast iron skillet or a Barbeque grill
- Kitchen thermometer (you can also use a Temperature Probe)
- Knives (Japanese-styled knife is preferred because it has better precision)
- A pair of Kitchen tongs
- Dishes and bowls
- 10-Step Guide: How to Cook Bavette Steak
Follow the bavette steak recipe step by step to cook a perfectly seasoned, delicious steak at home.
Step#1: Preheat Your Skillet/ BBQ Grill
First things first, heat your BBQ grill or skillet, whichever it is that you're using. We prefer using a cast-iron skillet. Let it become ripping hot before you place your steak on it. Because the thickness of the meaty layer demands deep cooking.
Step#2: Use Moisture-free Bavette
It is better to use moisture-free bavette meat for preparing your steak to get the best results. Don't use ice-cold meat directly taken out from the fridge. Instead, let it come down to room temperature. Now use a paper towel and pat the meat dry.
Step#3: Prep the Bavette Meat
When your meat is thoroughly dried and free from moisture, it's time to make it swampy. Rub 1 teaspoon of cooking oil over the meat and add half a teaspoon of natural salt. Spread it nicely on the meat and let it be absorbed.
Step#4: Time to Cook
Once seasoned, it's time to get your stove fired up. Put your seasoned bavette meat on the searing hot pan or grill. Let it absorb the heat and sear. Move it around a bit so that it is cooked properly from each side and no moisture is left in it.
Step#5: Caramelisation
While flipping your steak around, make sure to check for any moisture spots. There should be none or the caramelisation will not occur properly. Don't miss any spot and cook your steak thoroughly for 2 to 3 minutes.
Step#6: Set Heat to Perfection
Meanwhile, when you're cooking your bavette steak, check the internal temperature of the meat. Use a kitchen thermometer or a temperature probe to measure the heat occasionally. It should not exceed 45°C or 113°F or you'll get a medium-rare steak instead of a perfectly cooked rare steak.
Step#7: Let the Steak Rest
Once you are done cooking, take off your bavette steak into a dish having butter paper placed inside. This helps to absorb oil from the steak. Now, let the steak rest on the plate. You can also use a wire rack. Your steak should come down to a normal temperature and settle before you can eat it. Flip it upside down every 30 seconds to speed up the bavette steak cooking time.
Step#8: Time to Add BBQ Sauce
While your steak is resting, you can cook your barbeque sauce to enjoy your meal fully. Brush your grill or pan with some oil and add 2 tablespoons of barbecue sauce to it. Add some salt and pepper to taste. Keep stirring to make a thick gravy.
Step#9: Let the Meat Simmer
After about 2 minutes, add your steak back into the pan and let it simmer in the thick barbeque sauce. Use a spoon and cover your steak with the juicy sauce completely. Do it for 2 to 3 minutes until the sauce has penetrated deep into your steak.
Step#10: Turn off the Heat
Once you're done, turn off the heat. Remove the steak from the pan or grill and place it onto a dish. Using a sharp knife, slice your steak thinly across the centre. Add some toppings like chopped parsley, salt, and pepper, and pour a spoonful of tasty barbecue sauce over the top.
Enjoy Your Juicy Bavette Steak!
Cooked to perfection, you should be proud of the results. It's time to dive in and enjoy your juicy bavette steak. If you have guests coming over, make sure to serve your bavette steak with suitable tasty steakhouse sides. Add a classic caesar salad, some creamed spinach, chimichurri sauce, or smooth mashed potatoes for extra flavours!