Technically an offal, bavette has seen a surge in popularity thanks to it's big flavour and relatively small price. Great braised or simple grilled or fried to medium rare.
To cook medium-rare
Ensure the cut is at room temperature by remove from the fridge at least 2 hours before cooking
Get your grill or pan smoking hot.
At the last minute, season well with our Great Cow Rub – don’t use oil, if the grill or pan is hot enough, it won’t stick.
Stick your bavette on! Leave for a couple of mins to get a good colour then turn. Turn regularly to avoid burning. Cook for:
Medium-rare: 6-8 minutes
Rest on a warm plate, not too hot to touch, for at least 20 minutes.
Tuck in and enjoy!
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