When it comes to cooking Bavette steak, it is essential to handle it with care to ensure a tender and juicy result. Due to the fine intramuscular fat, Bavette steak can easily become overcooked and dry if not cooked properly. To achieve perfect, medium-rare results, I recommend following these steps:
1. Preparing the steak:
– Start by taking the Bavette steak out of the refrigerator and allowing it to come to room temperature for about 30 minutes. This will ensure more even cooking.
– While the steak is reaching room temperature, pat it dry with a paper towel to remove any excess moisture. This will help in achieving a nice sear on the steak.
2. Seasoning the steak:
– Season the Bavette steak generously with salt and pepper on both sides. You can also add additional spices or herbs of your choice, such as garlic powder or rosemary, to enhance the flavor. However, keep in mind not to over-season, as the natural taste of the steak should shine through.
3. Cooking methods:
There are a few different cooking methods you can choose from for Bavette steak:
A) Grilling:
– Preheat your grill to high heat. Make sure the grates are clean and well-oiled to prevent sticking.
– Once the grill is hot, place the seasoned steak directly over the heat source.
– Cook the steak for about 3-4 minutes per side for medium-rare, depending on the thickness of the steak. Avoid flipping the steak too often to allow for proper searing.
– Use a meat thermometer to check the internal temperature. For medium-rare, the thermometer should read around 130-135°F (55-57°C).
– Once cooked to your desired doneness, remove the steak from the grill and let it rest for a few minutes before slicing. This resting period allows the juices to redistribute within the meat, resulting in a more flavorful and tender steak.
B) Pan-searing:
– Heat a cast-iron skillet or a heavy-bottomed pan over high heat until it's smoking hot.
– Add a small amount of oil or clarified butter to the pan and swirl it around to coat the surface evenly.
– Place the seasoned steak in the hot pan and let it sear for about 2-3 minutes on each side. Again, avoid flipping the steak too often.
– Lower the heat to medium-high and continue cooking the steak, turning occasionally, until it reaches the desired internal temperature (130-135°F or 55-57°C for medium-rare).
– Once cooked, transfer the steak to a cutting board and let it rest for a few minutes before slicing.
4. Slicing and serving:
– After the resting period, slice the Bavette steak across the grain into thin strips. Slicing against the grain helps to break up the muscle fibers and ensures a more tender bite.
– Serve the steak immediately while it's still warm. Bavette steak pairs well with various accompaniments like roasted vegetables, mashed potatoes, or a fresh green salad.
Remember, cooking times may vary depending on the thickness and size of the Bavette steak, as well as personal preference for doneness. It's always a good idea to use a meat thermometer to ensure the steak is cooked to your liking.
In my personal experience, I have found that cooking Bavette steak on a grill gives it a delicious smoky flavor and a beautiful charred crust. The high heat helps to sear the steak quickly, locking in the juices and keeping it tender. However, pan-searing can also be a great option if you don't have access to a grill.
The key to cooking Bavette steak is to be attentive and avoid overcooking. With the right cooking method and careful monitoring of the steak's internal temperature, you can enjoy a succulent and flavorful Bavette steak every time.