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Instructions
Preheat your grill to 450°F (230°C) or heat a griddle pan over high heat on the stovetop. Once your grill or pan is hot, season the bavette steak liberally on all sides with steak seasoning.
Transfer your bavette steak to the hot grill (or pan) immediately after seasoning (*see note). Cook the steak until it reaches your desired level of doneness, about 4-5 minutes per side for medium-rare.
Transfer your bavette steak to a cutting board or plate and tent a piece of aluminum foil loosely over the top. Allow it to rest for 5-10 minutes before slicing.
Divide the steak into 4 or 5 pieces by slicing it along the grain. Then, turn each piece at a 90° angle and thinly slice it against the grain. Serve with pico de gallo if desired.
Notes
Make sure to season your meat just before you move it to the stove or grill. Salt draws the moisture out of meat, resulting in a dry steak if you let it sit too long. It either needs to be seasoned within 3 minutes of cooking or after waiting at least 40 minutes for the moisture to return to the meat fibers.
If you want to season in advance so that the meat can take on the flavor of the seasoning, I recommend a dry brine, uncovered, in the fridge overnight.
Always use a meat thermometer to make sure that your meat is fully cooked, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160° (71°C) for well done.
To store: Place any leftovers into an airtight container and put them in the fridge for up to 4 days.
To reheat: Bake in the oven at 325°F (163°C) for 15-20 minutes, making sure to continuously check on it to make sure it doesn’t dry out. For other ideas, check out my post about the best methods for reheating steak!