Bavette Steak

Perfect Bavette steak with my signature chocolate barbecue sauce.

📝 Ingredients

• 400 g bavette steak
• oil for frying
• salt and pepper to taste
• 30 g chocolate bbq sauce (optional)

👨‍🍳 Instructions

1. 1Prep the Skillet/Grill: Heat a cast-iron skillet until very hot.
2. 2Prepare the Steak: Remove the meat from the fridge and pat it dry with a paper towel. Rub it with oil and season one side with salt (save the pepper for later).
3. 3Sear the Steak: Place the steak in the hot pan. Move it around for even searing, about 2 minutes.
4. 4Flip and Season: Flip the steak, season the other side with salt, and cook until well caramelized. Sear the edges of the steak if it is thick. Keep the pan hot to avoid boiling.
5. 5Check Temperature: Use a meat thermometer to ensure the internal temperature reaches 42°C (107°F) for rare or 45°C (113°F) for medium-rare.
6. 6Rest the Steak: Remove from heat and let it rest on a wire rack or plate, flipping every 30 seconds. The temperature will rise a few degrees.
7. 7Serve (Without BBQ Sauce): Slice thinly against the grain and season with salt and freshly cracked black pepper.
8. 8With BBQ Sauce: In the pan, add 2 tablespoons of barbecue sauce and bring to a simmer. Add the steak to coat in the sauce, then slice and season.