Bavette is the French word for flank steak, a highly flavourful, loosely textured flat cut of meat taken from the abdominal muscles of the cow.
A bavette steak is a well-exercised cut of meat, especially from a pasture-raised cow, which means it can be pretty tough. As such, many recipes recommend marinating or braising to keep the meat moist and tender. The French believe the best method of cooking a bavette steak is to sear it, rendering a juicy, tender steak with a short cook time, 15 minutes max.
If done right, bavette steak can be quite the show-stopping, mouth-watering centrepiece of an excellent meat.All weights are approximate