Restaurant-Quality Bavette Steak at Home

This guide explores the bavette steak, a flavorful and underrated beef cut from the bottom sirloin. It covers everything from choosing and preparing the cut to seasoning, marination, and cooking methods like grilling, pan-searing, and reverse searing. With tips on slicing, sauces, accompaniments, and proper reheating, it helps home cooks transform this affordable steak into a restaurant-quality meal.

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Prep Time 45

Cook Time 10

Marinating Time 2

Total Time 2 55

Servings: 2 people

Course: Main Course

Cuisine: American, Argentine, French-inspired, Steakhouse

Calories: 300

Ingredients Equipment Method Notes

Ingredients

1 bavette steak about 1–1.5 lbs
1–2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp high-smoke point oil canola, avocado, or grapeseed
2 tbsp butter for basting, optional

Optional Marinade (choose one):

Garlic & Herb: 2 cloves garlic, 2 tbsp olive oil, ¼ cup fresh herbs, 3 tbsp Worcestershire sauce
Soy & Ginger: 3 tbsp soy sauce, 1 tbsp grated ginger, 1 tsp sesame oil
Balsamic & Rosemary: 3 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp fresh rosemary

Equipment

Cast-iron skillet
Digital meat thermometer
Heavy-duty tongs
Sharp chef’s knife
Cutting board
Grill or smoker optional
Meat resting rack optional

Method

Remove steak from the refrigerator 30–45 minutes before cooking; pat dry.
Season generously with kosher salt and black pepper (or apply marinade 2–4 hours in advance).
For Grilling: Preheat grill to 450–500°F. Grill steak 4–5 minutes per side for medium-rare.
For Pan-Searing: Heat cast-iron skillet until smoking. Add oil, then sear 3–4 minutes per side. Optionally baste with butter.
For Reverse Sear: Preheat oven to 275°F. Cook steak on a wire rack until internal temp reaches 115°F. Finish by searing in a hot skillet until crust forms.
Remove steak when it’s 5°F below target temperature (125°F medium-rare, 130°F medium).
Rest 5–10 minutes before slicing.
Slice thinly against the grain and serve with sauces or sides.

Notes

Bavette steak is also called flap steak, sirloin flap, or vacio.
Best enjoyed medium-rare to medium for tenderness.
Always slice against the grain to keep it tender.
Store leftovers in airtight containers for up to 3–4 days; reheat gently in oven or skillet.
Complements well with chimichurri or béarnaise sauce, plus sides like garlic mashed potatoes, roasted vegetables, or fresh salad.