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Juicy sliced bavette steak with garlic butter and herbs on a white kitchen counter

Bavette Steak Recipe

This bavette steak recipe delivers tender, juicy, restaurant-quality results in just 30 minutes. With a simple balsamic-garlic marinade and the perfect searing technique, you’ll enjoy rich, beefy flavor and melt-in-your-mouth texture every time. Ideal for an easy weeknight dinner or an impressive date-night meal.
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Course: Dinner, Main Course
Cuisine: American, French
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 410kcal
Cost: $20

Equipment

  • Cast-iron skillet For perfect crust and even heat
  • Instant-read Thermometer Ensures perfect doneness
  • Sharp Chef’s Knife Essential for slicing against the grain
  • Mixing bowl For the marinade
  • Tongs To flip steak easily
  • Cutting board For resting and slicing
  • Wire rack (optional) Keeps crust crispy while resting

Ingredients

  • 1.5–2 pounds bavette steak (flap steak) Pat dry before marinating
  • 3 tablespoons olive oil For marinade
  • 4 cloves garlic Minced
  • 2 tablespoons balsamic vinegar Adds tang and depth
  • 1 tablespoon soy sauce For umami flavor
  • 1 teaspoon Dijon mustard Helps tenderize and flavor
  • 1 teaspoon black pepper Freshly cracked
  • 1 teaspoon sea salt To taste
  • 1 teaspoon smoked paprika Adds subtle smokiness
  • 1 sprig rosemary or thyme Optional for aroma
  • 2 tablespoons butter For basting
  • Fresh herbs For garnish

Instructions

  • Whisk together olive oil, garlic, balsamic vinegar, soy sauce, Dijon mustard, pepper, and smoked paprika to create the marinade.
  • Coat the bavette steak evenly in the marinade, cover, and refrigerate for 30 minutes to 4 hours.
  • Preheat a cast iron skillet or grill to high heat (450–500°F).
  • Pat the steak dry and season with salt.
  • Sear the steak for 4–5 minutes on the first side, then flip and cook 3–4 minutes more.
  • Add butter and herbs; baste the steak for the final minute.
  • Transfer to a cutting board and rest for 8–10 minutes under foil.
  • Slice thinly against the grain at a 45° angle.
  • Garnish with herbs and serve immediately.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 410kcal | Carbohydrates: 3g | Protein: 45g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 135mg | Sodium: 620mg | Potassium: 580mg | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 4.5mg