A bavette steak is a type of beef tenderloin cut that’s often called “French steak.” This particular cut of meat comes from the rib section of the steer.
Prior to cooking, let your steaks sit at room temperature for around 30 minutes. Although not necessary, it enables the meat to cook more uniformly.
Use a fork or knife to cut a bavette steak. To make beef more soft, pierce it roughly every 1/2 inch.
Bavette steak can be marinated in chimichurri for up to four hours. Serve with chimichirru sauce if you don't have time to marinade. But marinating makes the meat more delicious and tender.
Apply oil to the bavette steak and season with kosher or sea salt.
Cast iron pan or skillet with oil added; high heat. You should heat up your pan before adding the steak.
Put a pan with bavette steak inside. Don't move the steak so it can caramelize.
Cook the steak until it achieves the desired doneness, about 3 minutes per side. Regarding cooking temperatures, see the notes.
Bavette steak should be taken out of the pan and placed on a plate to rest for 5 minutes. To maintain heat while resting, lightly cover the top with a piece of foil.
Make sure to use a sharp knife to slice your meat. Depending on liking, cut into slices of 1/4 to 1/2.
For a more sensitive bite, it's crucial to cut the bavette steak against the grain. The muscular fibers in the flesh are referred to as the grain. Cut in the opposite way and keep an eye out for muscle fibers. By slicing these muscular fibers, the meat becomes more tender as opposed to chewy or rough.