Beef
Delicious, Beefy, and Rich Upper Prime Black Angus Bavette Steak
In one of my past blogs “Bourbon Bavette Steak,” I introduced you to one of my new favorite steaks. I was surprised how the bavette steak was so tasty and tender. Today, I would like to reacquaint you to the bavette steak from the Holy Grail Steak Company.
The Holy Grail Steak Company recently sent me one of their Upper Prime Black Angus Bavette steaks. The Bavette steak, or flap steak, is similar in texture to a skirt steak. It is located close to the flank steak and is cut from the bottom of the sirloin. It is often confused with flank and skirt steak, since it comes from the lower chest and abdominal wall. Bavette is a French term that means “bib.” In Colombia, the bavette steak is called sobrebarriga, which means “over the belly.”
Bavette steak is known for its beefy flavor. It is well-marbled and should be sliced across the grain to maximize tenderness. Bavette steak can be prepared with a marinade or just seasoned and grilled or pan-seared in a cast-iron skillet or plancha.
“Bavette” is a French word, so it made sense to take a French approach to cooking the bavette steak.
Black Angus Bavette Steak
I started by making a pepper cream sauce to top the bavette steak after cooking. The sauce is started by sauteing shallots in butter. I then reduced white wine and cream and finished the sauce with Dijon mustard, fresh tarragon, and lemon juice. I seasoned the sauce with kosher salt and freshly cracked pepper. Once the sauce was done, I kept it warm on the stove while the steak cooked.
To prepare the bavette steak, I painted it with Dijon mustard and then applied a coarsely ground pepper rub. I used a spice mill to obtain coarse grind on the peppercorns.
I set-up a two-zone charcoal fire in a kettle grill. The cool zone allows me to move the steak and keep it from burning if there are flare-ups.
Then cooked the bavette steak for 2 minutes and then gave the steak a quarter turn and cooked for another 2 minutes. I repeated the process on the opposite side. I used an instant-read meat thermometer to check the temperature of the steak. I was aiming for 135 degrees for medium-rare.
After that, I rested the steak on a wire rack over a sheet pan. Don’t skip this step, or you will have a juicy cutting board and a dry steak.
The Results
The high heat of the charcoal grill and the pepper rub created a crusty exterior. The inside of the steak was luscious and tender. I enjoyed the bite of the pepper crust on the steak. The steak didn’t need the pepper cream sauce, but it took the steak to another level. The sauce was creamy, but light due to the fresh tarragon and the lemon juice. The sautéed shallots added texture to the sauce. The beefy flavor of the bavette was not overpowered by the cream sauce. I liked the sauce so much, I spooned it over the asparagus.
All the steaks from the Holy Grail Steak Company are delicious (I speak from experience…I have tried almost all of them), but I really enjoyed the bavette steak. It delivers a bold beef flavor and is tender, like a filet. It might be difficult to find a better streak for the price.
Other Steak Recipes
Also Read:
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