Beef bavette comes from the flank of the cattle and our butcher hand cut the best meat for you to enjoy this highly flavourful cut of meat.
Coated in our BBQ marinade this gives the bavette an extra kick of flavour to enjoy as a midweek meal or as an addition to your BBQ.
Best cooked over high heat on or under a grill, in a pan or on a barbecue, this steak requires great care and restraint.
First, cook on the rare side of medium rare – perhaps two or three minutes each side at most and then rest for a longer time, as much as 20 minutes on a warm plate, until it is almost room temperature.
Cut into finger-wide slices, from top to bottom across the grain, just before serving.
Seasoning is best added after cooking, while the steak is resting.