Bavette Steak cooking tips

The Bavette Steak is cut from the thin flank skirt which is trimmed of all fat and connective tissue.  The meat grain is coarse but this is a tender cut which is best cooked very quickly on a searingly hot grill. It is best enjoyed served rare and as it’s quite a thin cut it doesn’t need as much resting.

The Parisian classic Steak Frites would traditionally have been served with Bavette steak.

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Chuck Eye Steak

The Chuck Eye or Delmonico steak is often called the “poor man’s ribeye”. It’s quite a lot cheaper than the traditional Ribeye steak we sell.

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