Bavette Steak

"A butcher's best-kept secret" Known for its rich marbling, deep flavor, and tender texture, the Bavette (aka flap steak) is your ticket to steakhouse-quality dining right in your kitchen. .70-1.30 lbs How to Cook the Perfect Bavette Steak Cooking a Bavette steak is all about bringing out its bold flavor and tender texture. Here’s how you make it a showstopper every time: 1. Marinate or Season Boldly Bavette loves bold flavors. A marinade with olive oil, garlic, soy sauce, citrus, and herbs works wonders, but a simple salt-and-pepper rub also lets its natural flavor shine. Let it sit at room temperature for 30 minutes before cooking. 2. High Heat is Your Best Friend Whether you’re grilling or pan-searing, crank up the heat. The goal is to get that beautiful crust while locking in the juices. Grill: Preheat your grill to high heat and cook for 3-5 minutes per side. Pan-Sear: Heat a cast-iron skillet until it’s screaming hot. Add a splash of oil, then sear each side for 3-4 minutes