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Barbecued Bavette Steak

How to cook the perfect Bavette Steak

4

Serves

5 mins

Prep Time

10 mins

Cook Time

James Smith "The Tattooed Butcher"

Recipe author

James Smith "The Tattooed Butcher"

Bavette steak is a flavourful and juicy steak cut, similar to flank steak and skirt steak. James Smith takes you through his method for a perfected cooked BBQ steak.

While this method can be used on a gas BBQ or transferred inside and cooked on an element, James recommends cooking over wood or coals for extra flavour. Make sure when slicing the beef you do so against the grain of the fibres to avoid any chewiness.

This recipe pairs perfectly with James' Chimichurri sauce.

Bavette steak is a flavourful and juicy steak cut, similar to flank steak and skirt steak. James Smith takes you through his method for a perfected cooked BBQ steak. While this method can be used on a gas BBQ or transferred inside and cooked on an element, James recommends cooking over wood or coals for extra flavour. Make sure when slicing the beef you do so against the grain of the fibres to avoid any chewiness.

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Steak,

Beef,

Barbecue,

Under 30 Minutes,

Ingredients

Bavette Steak

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1 beef bavette steak

i

Approx. 700g

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2 tbsp olive oil

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sea salt

to taste

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black pepper

to taste

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2 tbsp garlic butter

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fresh thyme

or rosemary sprigs

Method

For the Bavette Steak

1

Remove the steak from the fridge an hour ahead of time so it can reach room temperature for even cooking.

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2

Pat dry with paper towels to remove excess moisture that could interfere with a good sear.

3

Rub your Bavette steak in olive oil then season both sides generously with salt and pepper.

4

Preheat your BBQ to a high temperature. I recommend cooking over wood or coals for extra flavour. Alternatively, you can use an element on a medium-high to high heat.

5

Place your cast iron pan directly over the heat and add a generous amount of garlic butter and thyme. Let the pan heat up for 3-5 minutes until the butter goes a nice golden brown colour.

6

Add the remaining oil to the pan followed by the bavette steak. Cook your bavette steak for 2 minutes per side in the cast iron pan.

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7

Move the pan off the direct heat and cook for a further 10 minutes with the lid down or shut on your BBQ. We are aiming for an internal temp of around 130-135 °F (or 55-57 °C) for a medium rare steak

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8

Remove your steak from your BBQ and rest for 5 minutes before slicing across the grain to serve and drizzle pan juices on top.

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