Good reasons to make pan-fried bavette
Choosing a pan-fried bavette is a great way to enjoy a high-quality steak without a high price tag. The loose grain of the muscle allows it to soak up seasonings and butter beautifully. It cooks much faster than thicker cuts, making it perfect for a busy weeknight dinner. You will love how the outside gets a nice crust while the inside stays pink.
How to make pan-fried bavette
Prepare the meat: Remove the steak from the fridge at least twenty minutes before you start cooking. Pat the surface dry with paper towels to ensure a good sear. Season both sides of the pan-fried bavette generously with salt and pepper. This helps create a tasty crust during the cooking process.
Heat the pan: Place a large frying pan over a high heat and add the oil. Wait until the oil is shimmering and just starting to smoke. Carefully lay the steak into the pan, laying it away from you to avoid splashes. Let it sear undisturbed for three minutes to develop a dark brown colour.
Butter basting: Flip the steak over and add the butter, garlic and rosemary to the pan. As the butter melts and foams, use a spoon to pour it over the meat repeatedly. Continue cooking for another two or three minutes for a medium-rare finish. This technique adds a rich flavour and keeps the pan-fried bavette moist.
Rest and slice: Remove the steak from the pan and place it on a warm plate. Let the meat rest for at least five to ten minutes to allow the juices to redistribute. Always slice the steak thinly against the grain to ensure every piece is tender. Serve the remaining pan juices over the sliced meat.
Useful tips for pan-fried bavette
The most important rule for a pan-fried bavette is to avoid overcooking it as the meat can become tough if it goes past medium. Use a very hot pan to get a proper sear without overcooking the centre. If your steak is very thick, you might need an extra minute on each side. Always let the meat rest after cooking to keep it juicy.
Cutting against the grain is essential because it breaks up the long muscle fibres. You can easily see the direction of the grain on this specific cut of beef. If you prefer more flavour, you can marinate the meat for a few hours before cooking. Just make sure to dry it thoroughly before it hits the hot oil. A pan-fried bavette benefits from a high smoke point oil like sunflower or vegetable oil.
You might also enjoy
oven-baked pork ribs,
homemade salmon salad or
chicken soup.
