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How to cook Bavette

Drizzle steak with oil then season it with salt and pepper.

Heat oil in a cast-iron pan over medium-high heat.

Sear steak flipping every 3-5 minutes. Press down the edges to get an even cook.

Remove from heat when internal temp reaches 135 degrees F.

Let rest for 5 minutes.

Slice against the grain and enjoy!

A nice way to cook Bavette

2 x 250g/9oz bavette or flank steak
1 tbsp sunflower oil
For the marinade
1 tbsp soy sauce
2 tbsp olive oil
3 garlic cloves
thumb-sized piece ginger, grated
juice ½ lemon, reserve lemon half
1 tbsp balsamic vinegar
A tbsp honey
1 rosemary sprig.


For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.

Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.


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