Grass-fed Beef Portioned Bavette Steaks (Sirloin Flap)

When preparing grass-fed bavette steaks, there are a few cooking techniques you can use to enhance their tenderness and flavor. Here are some options:

Grilling: This is a popular method for cooking bavette steaks. Preheat the grill to medium-high heat and cook the steaks for about 4-5 minutes per side for medium-rare. Adjust the cooking time based on your desired level of doneness. Remember to rotate the steaks halfway through to create grill marks.

Pan-Searing: Heat a skillet or cast-iron pan over medium-high heat with a bit of oil or butter. Once hot, add the bavette steaks and sear them for about 3-4 minutes per side. To achieve a nice crust, refrain from flipping the steaks too often. Finish them off in a preheated oven at 375°F (190°C) for a few minutes until they reach the desired doneness.

Broiling: Preheat the broiler and place the bavette steaks on a broiler pan or a wire rack set on top of a baking sheet. Position the steaks about 4-6 inches away from the broiler element and cook for about 4-6 minutes per side, depending on the thickness and desired level of doneness.

Sous Vide: This technique involves vacuum-sealing the bavette steaks and cooking them in a water bath at a precise temperature for an extended period. Sous vide ensures consistent doneness throughout the steak and maintains optimal tenderness. Afterward, sear the steaks briefly on a hot grill or skillet to develop a crust.

Regardless of the cooking technique you choose, remember to let the bavette steaks rest for a few minutes before slicing them against the grain. This allows the juices to redistribute and results in a more tender and flavorful steak.

Cooking Suggestion: 

To add some fun for outdoor cooking, try grilling the bavette steaks with a balsamic marinade. Combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper for the marinade. Let the steaks soak in the marinade for at least an hour, preferably overnight. Fire up the grill to medium-high heat and cook the bavette steaks for about 3-4 minutes per side for a recomended medium-rare temperature. Once done, allow the steaks to rest for a few minutes. While they rest, assemble a caprese salad with fresh mozzarella, sliced tomatoes, and fresh basil leaves. Drizzle with extra virgin olive oil and a touch of balsamic glaze if desired. Slice the rested steaks against the grain, and serve them alongside the salad.