Steaks
Bourbon Bavette Steak
Bourbon Bavette Steak Recipe
Sink your teeth into a succulent bavette steak infused with the rich notes of bourbon. First, the steak gets a quick dry brine in the fridge with salt and bourbon to concentrate its beefy flavor. A heavenly bourbon butter combines butter, garlic, chives, and either more bourbon or Worcestershire sauce. Grill the steak over high heat with wood chips for a hint of smoke, basting it with the luscious bourbon butter before removing from the heat. Let the steak rest briefly, then slice it thinly across the grain. Each tender, bourbon-laced bite is pure bliss.
Bourbon Bavette Steak
Recipe Notes
- Yield: Each steak serves 2
- Method: Direct grilling or plancha grilling
Ingredients
- 8 ounces of prime bavette (flap) steak
- Kosher salt
- Freshly cracked black pepper
- Bourbon
- Extra virgin olive oil
- Bourbon butter (see recipe)
For the bourbon butter
- 8 tablespoons (1 stick) butter, softened
- 1 clove garlic, peeled and minced
- 2 tablespoons minced fresh chives
- 2 teaspoons bourbon or 1 teaspoon Worcestershire sauce
- Coarse salt (kosher or sea) and freshly ground black pepper
You’ll also need:
- A wire rack set over a sheet pan; an instant-read meat thermometer; woods chunks or wood chips,, the latter soaked and drained.
Recipe Steps
1: Place the bavette steak in a nonreactive baking dish. Season with kosher salt and sprinkle with bourbon. Place it in the refrigerator to dry-brine for an hour.
2: Make the bourbon butter. Combine the ingredients for the bourbon butter in a small bowl and stir to combine. Place on a square of wax paper or parchment paper and shape into a log. Twist the ends of the paper to enclose the butter. Refrigerate (for up to 5 days) or freeze (for up to 3 months).
3: Remove the bavette from the refrigerator, blot it dry, and paint it with olive oil. Season with freshly cracked black pepper and additional kosher salt.
4: Heat your grill to high. Brush or scrape the grill grates clean and oil with vegetable oil. Place the bavette steak on the hot grill and add the bourbon wood chunks or chips. Cook the steak for 90 seconds, then give the steak a quarter turn and cook for another 90 seconds. Repeat on the opposite side.
5: Before removing the steak from the grill, top it with the bourbon butter.
6: Check the steak with an instant-read meat thermometer. Remove the steak from the grill when it reaches 135 degrees for medium (125 degrees for rare).
7: Place the bavette steak on a wire rack set over a sheet pan to rest.
8: Slice thinly against the grain and serve immediately.
