Description
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.
Cooking:
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.
