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Grilled Bavette

Name: Grilled Bavette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Grilled Bavette
Ingredients: 800g bavette steak; 2 tablespoons olive oil; 1 teaspoon sea salt; 1 teaspoon black pepper; 2 cloves garlic; 1 sprig thyme

Grilled Bavette is a fantastic choice for a quick and flavourful steak dinner. This cut comes from the lower abdominal area and is known for its deep beefy flavour and coarse texture. It is often much more affordable than ribeye or fillet but provides a wonderful eating experience when cooked correctly. You can serve this steak with chips, salad or a classic chimichurri sauce.

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Why grilled bavette is so popular

Choosing grilled bavette allows you to enjoy a premium steak experience without the high price tag. The meat has a loose grain that holds onto seasonings and marinades very well. It cooks quickly on a high heat which makes it perfect for busy weeknight meals or weekend barbecues. Most people love how juicy and tender it becomes when sliced thinly against the grain.

How to cook grilled bavette

Step 1

Prep the meat: Take the beef out of the fridge early so it reaches room temperature. Pat the surface dry with kitchen paper to help it brown properly.

Step 2

Season well: Rub the olive oil over both sides of the grilled bavette. Sprinkle generously with salt and pepper and add some crushed garlic and thyme.

Step 3

Grill the steak: Heat your grill or griddle pan until it is very hot. Place the meat on the heat and cook for about three to four minutes on each side for medium rare.

Step 4

Rest and slice: Remove the meat from the heat and let it rest for at least five minutes. Always slice across the grain into thin strips to ensure the steak is tender.

Good advice for making grilled bavette

Always make sure the grill is screaming hot before you start cooking your steak. If the surface is not hot enough, you will not get that lovely charred crust on the outside. Resting is the most important part of making grilled bavette because it allows the juices to redistribute. If you cut it too soon, the juices will run out and the meat will become dry.

Remember to look for the direction of the muscle fibres and cut perpendicular to them. This breaks up the long fibres and makes every bite much easier to chew. Using a meat thermometer can help you reach the exact level of doneness you prefer. Aim for a lower temperature than your target because the heat continues to rise while the meat rests.

Find more ideas here: avocado stuffed with crab, tzatziki or pork medallions with mushrooms.

Ingredients

servings

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800 g bavette steak
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
2 cloves garlic
1 sprig thyme

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1841 kJ / 440 kcal
Fat:31 g
- of which saturates:11 g
Carbohydrates:0 g
- of which sugars:0 g
Protein:40 g
Fibre:0 g
Salt:600 mg

You must slice grilled bavette against the grain to ensure it is easy to eat. Look for the long lines in the meat and cut across them rather than with them. This simple technique makes the steak feel much more tender in the mouth.

How long does it take to cook grilled bavette for medium rare?

For a perfect medium rare result, cook the grilled bavette for about three to four minutes per side. Use a very high heat to get a good sear while keeping the middle pink. The exact time depends on the thickness of your specific piece of meat.

What is the best temperature for a grilled bavette?

The internal temperature for a medium rare grilled bavette should be around fifty four degrees celsius. Take the meat off the grill a few degrees early as it will continue to rise while resting. Using a meat thermometer is the easiest way to get consistent results every time.