Bavette steak already has big, beefy flavor, so it requires little seasoning beyond salt and pepper before grilling, broiling, or pan-searing. Cooking is best done quickly, over high heat, and for best eating quality not beyond medium (around 140° F). Bavette steak is also a good candidate for marinades.
See also: How to Tell Steak Doneness by Feel.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
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