Full of robust, beefy flavour
- Hand cut from traditionally matured, grass-fed beef
- A popular bistro cut in French and Latin American cuisines
- Lean with a deep, beefy flavour
Price per kg:
A delicacy in Mexico and Latin America, Bavette is lean and firm with a long grain. Cook short and fast for the tastiest results.
These steaks are best served rare. Remember to slice these steaks across the grain of the meat for the most tender experience.
Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for:
Rare: 1 minute per side
Medium Rare: 1½ - 2 minutes per side
Turning the steak only once. Remove the steak from the pan and place on a rack. Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly against the grain to enjoy.
Chefs Tip: Marinade the steak with 5g brown sugar, 1 sprig thyme finely chopped, 1 tbsp olive oil and 1 tsp orange juice, for 2 hours.