Bavette

100% Beef

1. Seasoning and searing

Let the steak sit at room temperature for at least 30 minutes. Pat dry and season with salt and freshly ground pepper just before cooking. Heat a combination of oil and butter in a pan until it is very hot. Cook the steak on high heat so that a nice crust forms. If desired, add a sprig of thyme, rosemary or a crushed clove of garlic to the pan for extra aroma.

2. Yarn

2-3 minutes per side for medium-rare. Then let rest for 10 minutes under aluminum foil. Always cut across the grain to prevent toughness.

3. Serving

Always cut the bavette across the grain into thin slices – this way the structure comes into its own. Serve with chimichurri, béarnaise sauce or a red wine sauce. Combines perfectly with roasted vegetables, mashed potatoes or a fresh salad with mustard dressing.