shipping right from the ranch every monday & tuesday

due to thanksgiving, we are only shipping monday, november 20.
orders must be placed by midnight sunday, november 19 to ship the week of thanksgiving.

Bavette Steak

The Bavette Steak is versatile with a robust, beefy flavor profile

The Bavette Steak stands our for its unique flavor profile, tenderness, and versatility. Often overshadowed by more well-known steaks like the Rib Eye and NY Strip, this cut is a must-try for any steak enthusiast.


Origins and Characteristics

The Bavette comes from the Sirloin Primal. Its long, flat grain and rich marbling make it a favorite among chefs who appreciate a cut that can absorb flavors and deliver a melt-in-your-mouth experience.


Flavor Profile

What sets the Bavette apart is its robust flavor. When properly seasoned and cooked, this steak offers a combination of tastes—savory, rich, and with a hint of nuttiness. The marbling ensures that every bite is juicy and packed with rich, beefy flavor. It’s a perfect canvas for various marinades, rubs, and sauces, making it a versatile choice for home cooks and chefs alike.

In France, it’s often featured in classic dishes like “Bavette à l’échalote,” showcasing the steak’s compatibility with rich, savory sauces. Meanwhile, in South America, it takes on a starring role in Brazilian churrascarias, grilled to perfection and served with flair.


Cooking Techniques

The Bavette’s versatility extends to its cooking methods. Whether you prefer grilling, pan-searing, or broiling, the Bavette is ideally suited for a variety of cooking methods. Its medium-rare sweet spot unlocks its full potential, allowing the natural flavors to shine while maintaining a tender texture. Don’t be afraid to experiment with different cooking times and methods to find your perfect balance.


Here are a few tips to on how to cook the Bavette to perfection:

  • Preparation: Start by allowing the steak to reach room temperature for about 30 minutes before cooking. This ensures even cooking throughout the meat.
  • Seasoning: Next, generously season the steak with kosher salt, freshly ground black pepper, and Christensen Ranch Steak Seasoning to enhance its natural flavors.
  • Cooking Method: The Bavette Steak is well-suited for grilling, pan-searing, or broiling. Aim for a medium-rare to medium level of doneness to preserve the steak’s flavor and tenderness.
  • Resting: Finally, after cooking, allow the steak to rest for a few minutes, tented with foil. This allows the juices to redistribute, resulting in a more flavorful and tender final product.
  • Serving: Slice the steak against the grain, which helps to further enhance its tenderness.

Try Our Naturally Raised Beef Today!