What Is Bavette Steak?

Bavette steak, also known as flap steak or sirloin flap, is a flavourful and versatile cut of beef taken from the bottom sirloin section of the animal. The name “bavette” comes from French, meaning “bib”, which refers to the shape of the cut. Unlike other cuts from the abdominal region, bavette comes from the obliquus internus abdominis muscle, which is only moderately used by the animal. This gives it a distinctive texture with a loose grain.

This cut is often mistaken for flank or skirt steak. While all three come from similar areas, bavette stands out thanks to its moderate marbling and its remarkable ability to absorb marinades and seasonings.

Key Characteristics: Flavour, Texture, and Structure

Bavette steak is renowned for its bold, beefy flavour — perfect for those who love deep, rich-tasting meat. Its open grain allows it to take on flavours from marinades and rubs exceptionally well, while its moderate marbling provides enough fat to ensure a juicy, tender texture without being overly fatty.

To get the best from this cut, it’s crucial to slice it correctly — always cut against the grain (perpendicular to the muscle fibres). This ensures the steak remains tender and easy to chew. Although relatively tender, bavette performs best when cooked quickly over high heat. Overcooking can make it tough, so timing is key.

How Bavette Compares to Flank, Skirt, and Hanger Steaks

Bavette, flank, and skirt steaks are often confused because they are all long, flat cuts from the abdominal or diaphragm area. However, there are distinct differences:

• Flank steak is leaner with a tighter grain than bavette, making it less forgiving if overcooked.

• Skirt steak, taken from the diaphragm, is more fibrous with a stronger beefy flavour. It needs careful cooking to avoid becoming tough.

• Hanger steak, also from the diaphragm, is often called the “butcher’s cut” because butchers tend to keep it for themselves due to its tenderness and rich flavour.

Among these, bavette offers the best balance of tenderness, flavour, and value. It delivers a robust beef taste without the toughness of flank or skirt and is easier to cook than hanger steak.

Selecting the Best Bavette Steak

When choosing bavette, look for meat with a deep red colour and visible marbling throughout. It should feel firm but not tough. Avoid cuts with too much silver skin or thick membranes, as these can make the steak difficult to cook evenly and less enjoyable to eat.

Before cooking, try a simple dry brine — salt the steak and let it rest in the fridge for at least an hour. This enhances the flavour and helps with browning. Always pat the steak dry before cooking to achieve a perfect sear.

Cooking Methods: How to Make the Most of Bavette Steak

Bavette steak excels when cooked quickly at high heat, making it ideal for grilling, pan-searing, or sous vide cooking.

1. Pan or Cast-Iron Searing

Heat a cast-iron skillet until very hot. Sear the steak for 3–5 minutes per side, depending on thickness. For the final minute, add a tablespoon of butter with herbs such as rosemary or thyme and baste the steak for extra flavour. Once done, rest the steak for 5–10 minutes before slicing.

2. Grilling

Preheat the grill to high heat. Sear the steak for a few minutes on each side, then move it to a cooler section to finish cooking. Rest before slicing to retain juices and tenderness.

3. Sous Vide + Sear

For perfect consistency, cook bavette sous vide. Vacuum-seal the steak and cook at around 54–57°C for 1–2 hours for medium-rare. Once done, pat dry and quickly sear in a hot pan to develop a crisp, caramelised crust.

4. Avoid Overcooking

Bavette is best served medium-rare to medium. Overcooking can make it chewy and dry, so monitor temperature carefully.

Recipes

• Marinated Black Angus Bavette Steak
  
  

• Bavette Steak With Smashed Potatoes And Salsa
  
  

• BBQ Steak
  
  
  

Meat and Wine Pairing

For pairing inspiration, see our guide Meat and Wine Pairing Suggestions.

Conclusion: Why Try Bavette Steak?

Bavette steak may not enjoy the fame of premium cuts, but its rich flavour, tenderness, and affordability make it a hidden gem. It offers a unique texture and robust taste that rivals more expensive steaks, and when cooked correctly, it’s every bit as satisfying.

Next time you visit the butcher, don’t overlook the bavette — this underrated cut delivers restaurant-quality results at a fraction of the price.