$$$ · picanha, steaks, skewers, and general charcoal grilling
Get a real charcoal crust at home
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.
Weber Original Kettle Premium 22-Inch Charcoal Grill
Bavette is the everyday steak of the French brasserie — a loose-grained, intensely flavoured flap cut that rewards high heat and resting. Shallot sauce is its traditional companion.
Serves 2 peoplePrep 10 minCook 15 min
What to ask for
This recipe calls for Bavette d'aloyau. Can't get it where you are?
Ingredients & method
Ingredients
- 2 bavette steaks (about 220 g each)
- 1 tbsp neutral oil
- 30 g unsalted butter
- 3 shallots, very finely sliced
- 100 ml red wine
- 50 ml beef stock
- 1 tsp red wine vinegar
- Fresh flat-leaf parsley
- Salt and black pepper
Method
- 1Season steaks with salt and pepper. Heat oil in a heavy pan to smoking. Sear steaks 2–3 minutes per side for medium-rare — bavette should not be cooked beyond medium.
- 2Remove steaks and rest on a warm board for 5 minutes.
- 3In the same pan, melt butter over medium heat. Add shallots and cook 5 minutes until very soft.
- 4Add wine and vinegar. Reduce until almost gone. Add stock and reduce to a light sauce consistency.
- 5Slice bavette very thin at a steep angle, always against the grain. Spoon sauce over. Finish with chopped parsley.
Cook this well
$ · turning steaks, chops, ribs, and vegetables
Turn meat on a hot grill without singeing your hand
Moving food on a hot grill while keeping hands farther from the heat.
OXO Good Grips 16-Inch Locking Tongs
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear
Chef's tip
Bavette has the most pronounced grain of any steak cut — slicing with the grain even slightly will make it seem impossibly tough. Angle the knife steeply.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.