People often assume that bavette steak is the same as a flank, skirt steak, or hanger, which is not. Therefore, we think it’s about time to give more attention to this beef cut.
In essence, it has some magic that comes from its tremendous marbling, tender texture at a lower price, and not only.Bavette steak comes from the bottom sirloin section of the sirloin primal. While this cut is bears some similarities to flank steak located underneath it, bavette has looser muscle fibers and more closely resembles hanger steak or skirt steak
How to Cook Bavette Steak
Bavette steak is well-suited to high-temperature cooking including grilling and pan frying. However, you can also cook it sous vide or in the oven. Unlike with flank steak, it does not require a marinade to be tender and juicy, although using one will add flavor.
Before cooking, try to remove the meat from the fridge a half-hour ahead of time to take the chill off. Then pat it dry with paper towels, rub with oil and seasonings.
Pan Seared Bavette Steak
Remove the steak from the fridge 30-60 minutes ahead of time so it can reach room temperature for even cooking.
Pat dry with paper towels to remove excess moisture that could interfere with a good sear. Rub 1 tablespoon oil on all sides. Then season both sides generously with salt and pepper.
Place a cast-iron pan medium-high to high heat and wait 4-5 minutes for the pan to become very hot.
Add the remaining 1 teaspoon oil to the pan followed by the bavette steak.
Cook the steak, flipping every minute or so for even searing. After 3-4 minutes, reduce the heat to medium and add the butter and optional fresh herbs. Spoon the pan juices onto the meat once or twice to baste.
Start checking doneness by inserting an instant-read thermometer into the center of the meat: 120°F for rare, 130°F for medium-rare, 135°F for medium, 145°F for medium-well and 155°F for well-done.
Remove to a plate or carving board and cover with foil. Let it rest undisturbed for 5 minutes so the juices can redistribute through the meat.
Slice crosswise against the grain to serve and drizzle pan juices on top.
Our steers are 24-30 months of age, possessing incredible flavour with Omega ratio as low as 2.9:1
All Steaks are dry aged for 7 days and wet aged for an additional 14 days.
Steaks are cut 1″ – 1.25″; vacuum packed for freshness and eye appeal.
All beef is 100% grass fed and grass finished from Angus cows on the Parke Family Farm.
PARKE FAMILY FARM
When you make a purchase from The Parke Family Farm, you aren’t just buying meat, you are supporting a small collection of farmers who all have the same vision: quality, taste, nutrition, and positive environmental impact. This is something that labels like “Local” or “organic” do not deliver.
On their farm, they use Rotational Grazing techniques and Holistic Management practices. Rotational Grazing consists of grazing a section of pasture for a short time. After it is lightly grazed, you move the cattle to a new pasture in order to let the previously grazed pasture rest, absorb nutrients and re-boot. Rotational grazing ensures the freshest grass, the highest concentration of nutrients (which we measure in Brix), and a clean environment for the animals and ourselves. Rotational grazing also encourages wildlife to flourish as it promotes at risk bird species, such as the Bobolink, to nest within the tall grasses. The land is a gift and we believe in leaving it better than when we found it.
They raise the following animals on the Parke Family Farm and it’s partner farms: Beef and Dairy cows, Pigs, and Poultry. The species all work together like a team. By grazing, the cattle turn over nutrients, enrich the soil, and even sequester carbon. The birds “disinfect” the fields by eating the bugs and adding manure to the ground.
Pigs graze pastures in summer and forage on apples and nuts in the fall. It is very important to allow the pigs to express their “pigness” and manage them outdoors. It is a difference you can taste. Pork takes on “notes” from the food they eat – their diet literally translates into what you taste.
We invite everyone to taste and enjoy the produce themselves, hoping that you inherit a sense of the place where our animals are raised and cared for.
“You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
― Joel Salatin