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- 1 lb bavette steak (flank or skirt steak) - Salt and pepper to taste - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup beef stock - 1 tablespoon Dijon mustard - 2 tablespoons unsalted butter - Fresh parsley, chopped (for garnish) Bavette steak is a flavorful cut of meat. This recipe uses a pound of it. You can use flank or skirt steak too. Salt and pepper help enhance the meat's natural taste. Next, you need olive oil. It brings richness to the dish. Garlic adds a lovely aroma and taste. I use four cloves here, minced finely. Beef stock is crucial for the pan sauce. It gives depth and richness. Dijon mustard adds a tangy kick to the sauce. Finally, unsalted butter helps make the sauce creamy and smooth. Don’t forget fresh parsley! It brightens the dish and adds color. Each ingredient plays a role in creating a savory bavette steak with garlic pan sauce. {{ingredient_image_1}} Start by taking your bavette steak out of the fridge. Let it sit at room temperature for about 30 minutes. This helps it cook evenly. Next, season both sides of the steak generously with salt and pepper. This simple step boosts the flavor. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, gently place the seasoned steak in the skillet. Sear each side for about 4 to 5 minutes. This timing gives you a nice medium-rare steak. If you prefer it more done, leave it in for a bit longer. After searing, transfer the steak to a cutting board. Let it rest while you prepare the sauce. In the same skillet, reduce the heat to medium. Add 4 cloves of minced garlic to the pan. Sauté for about 1 minute. You want it fragrant but not brown. Then, carefully pour in 1 cup of beef stock. Use a wooden spoon to scrape any brown bits from the bottom. These bits add great flavor! Bring the mixture to a simmer, cooking for about 3 to 4 minutes until it thickens a bit. Next, stir in 1 tablespoon of Dijon mustard. Mix it well to combine. Remove the skillet from heat and add 2 tablespoons of unsalted butter. Swirl it into the sauce until it melts and blends. The sauce is now ready to drizzle over your steak. For bavette steak, the right doneness matters. Here are the recommended internal temperatures: - Rare: 120°F - Medium-rare: 130°F - Medium: 140°F - Medium-well: 150°F - Well done: 160°F To check doneness, I use an instant-read thermometer. Insert it into the thickest part of the steak. This gives you an accurate reading without cutting into it. To boost the flavor of your bavette steak, consider these spices and herbs: - Paprika adds a mild warmth. - Cumin gives a smoky touch. - Rosemary and thyme provide fresh notes. For sauces, try these alternatives: - Chimichurri for a fresh twist. - Béarnaise sauce for richness. - Red wine reduction for depth. Pair your bavette steak with tasty side dishes like: - Garlic mashed potatoes for comfort. - Grilled asparagus for a fresh crunch. - Mixed greens salad for lightness. For plating, arrange the steak slices on a platter. Drizzle with the garlic pan sauce and sprinkle fresh parsley on top. This adds color and makes the dish pop! Pro Tips Let it Rest: Always allow the bavette steak to rest after cooking. This helps the juices redistribute, ensuring a tender and flavorful steak. Slice Against the Grain: For maximum tenderness, slice the steak against the grain. This shortens the muscle fibers, making each bite easier to chew. Use a Hot Skillet: Preheat your skillet before adding the steak. A hot pan ensures a good sear, which locks in flavors and creates a delicious crust. Customize the Sauce: Feel free to add herbs or spices to the pan sauce, such as thyme or rosemary, for an extra layer of flavor that complements the steak. {{image_2}} Marinating your bavette steak can boost its flavor. Here are some popular marinades: - Soy Sauce and Ginger: Mix soy sauce, minced ginger, and a splash of rice vinegar. - Citrus Blend: Combine orange juice, lime juice, and garlic for a zesty kick. - Red Wine Marinade: Use red wine, garlic, and rosemary for depth. For best results, marinate your steak for 2 to 4 hours. If you have more time, you can go for overnight marinating. It helps the flavors soak in deeply. You can customize the garlic pan sauce easily. Here are some ideas: - Add Herbs: Fresh thyme or rosemary can enhance the sauce. Chop them finely and add while cooking. - More Spice: For heat, try adding red pepper flakes or a dash of hot sauce. - Stock Alternatives: If you don't have beef stock, try chicken stock or vegetable stock for a lighter flavor. These tweaks can make the sauce fit your taste perfectly. You have different ways to cook your bavette steak, each bringing its own charm: - Grilling: This method gives a smoky taste. Preheat the grill and cook the steak for about 3-5 minutes on each side. - Stovetop Cooking: This is great for a quick meal. Follow the stovetop steps in the recipe for a nice sear. - Slow Cooking or Sous-Vide: Use a slow cooker for tender meat. Set it on low for 6-8 hours. If using sous-vide, cook the steak at 130°F for 2-3 hours for perfect doneness. Choose the method that fits your time and mood. Each will deliver a delicious bavette steak! To keep your leftover bavette steak fresh, use airtight containers. Glass or plastic containers work well. Wrap the steak tightly in foil or plastic wrap if you don’t have containers. Store it in the fridge for up to three days. Make sure it cools before sealing to avoid moisture buildup. To reheat your bavette steak, use low heat. The best way is to warm it in a skillet on the stove. Place a little olive oil or butter in the pan. Heat it on low and add the steak. This method keeps the meat juicy. Avoid using the microwave, as it can dry out the steak. Check the temperature often to avoid overcooking. To freeze bavette steak, first let it cool completely. Then, wrap it tightly in plastic wrap. Use freezer bags to prevent freezer burn. Squeeze out as much air as possible before sealing the bags. You can freeze steak for up to three months. When ready to cook, thaw it in the fridge overnight. Cook it as you normally would, ensuring it reaches the right doneness. Bavette steak comes from the flank area of the cow. This cut is long and thin, with a rich flavor. It has a loose grain and is very tender when cooked right. The best way to cook bavette is by searing it quickly. This helps to keep it juicy and flavorful. It’s great for grilling or pan-searing. Yes, you can use other cuts. Skirt steak is a great substitute. It has a similar texture and flavor. Flank steak is another good option. Both cuts will work well for this recipe. Just remember to adjust cooking times based on the thickness of the steak. Let the steak rest for at least 5 to 10 minutes. This time helps the juices settle. If you cut it too soon, the juices will run out. Resting makes the steak more juicy and flavorful. This is a key step for the best results. Bavette steak is a tasty choice for any meal. We covered its ingredients, from seasoning to cooking methods. You learned to make a flavorful garlic pan sauce and how to store leftovers. Remember, resting your steak is key for juiciness. Feel free to experiment with marinades and sauces to enhance flavors. With these tips, you can impress your friends and family at dinner. Enjoy your cooking journey with this versatile cut of meat!

Savory Bavette Steak with Zesty Garlic Pan Sauce

A delicious bavette steak served with a flavorful garlic pan sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 1 lb bavette steak (flank or skirt steak)
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup beef stock
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unsalted butter
  • for garnish fresh parsley, chopped

Instructions
 

  • Remove the bavette steak from the refrigerator and let it rest at room temperature for about 30 minutes. Season both sides generously with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned steak to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Transfer the steak to a cutting board and let it rest while you prepare the sauce.
  • In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned.
  • Carefully pour in the beef stock and scrape any browned bits from the bottom of the skillet with a wooden spoon. Bring the mixture to a simmer and cook for about 3-4 minutes until it slightly thickens.
  • Stir in the Dijon mustard and mix well. Remove the skillet from heat and add the butter, swirling it into the sauce until melted and combined.
  • Thinly slice the bavette steak against the grain. Arrange the slices on a serving platter and generously drizzle with the garlic pan sauce.
  • Finish with a sprinkle of chopped fresh parsley for color and added freshness.

Notes

Let the steak rest before slicing for better juiciness.
Keyword bavette, garlic sauce, pan sauce, steak