Grilled Bavette Steak
Juicy, richly flavored, and surprisingly simple to make, this Grilled Bavette Steak is the kind of weeknight winner that also shines for weekend gatherings.
Servings: 4 servings
Equipment
- Grill
- Meat Thermometer
Ingredients
Ingredients
- 1 pound Bavette Steak Trimmed of excess fat, brought to room temperature for 20–30 minutes.
- 1 teaspoon Salt Kosher or sea salt for even seasoning.
- 1 teaspoon Black Pepper Freshly ground for best flavor.
Instructions
- Preheat the grill to high heat. Clean and oil the grates so the steak doesn’t stick and you get good grill marks.
- Season the bavette steak with salt and pepper on both sides. Press the seasoning gently into the meat so it adheres.
- Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare. Avoid moving it around—let a crust form.
- Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare; adjust a minute or two per side if you prefer medium (about 140°F / 60°C).
- Remove the steak from the grill and let it rest for 5 minutes before slicing. Slice thinly against the grain to maximize tenderness and serve right away.
Notes
Let the steak sit out 20–30 minutes before grilling for even cooking. Always rest the steak for 5 minutes after cooking to redistribute juices.