Easy Bavette Steak Recipe: Tender, Juicy, No Marinade Needed!

Name: Easy Bavette Steak Recipe: Tender, Juicy, No Marinade Needed!
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Bavette Steak (2 pounds bavette steak (also called flap steak, flap meat, or sirloin flap)); 2 tsp Kosher Salt (2 teaspoons kosher salt (about 1 teaspoon per pound)); ½ tsp Black Pepper (½ teaspoon coarse black pepper (or to taste)); 1 tbsp Vegetable Oil (1-2 tablespoons oil (any high heat oil, as needed) — up to 2); 0 pieces Sea Salt (Flaky sea salt); 0 pieces Parsley (Fresh parsley (chopped)); 0 pieces Thyme (Fresh thyme); 0 pieces Cowboy Butter (Cowboy butter (roasted garlic butter, or creamy horseradish sauce))

Easy Bavette Steak Recipe: Tender, Juicy, No Marinade Needed! - Main Course (American)

30 minAmerican

Servings4

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Egg Free

Steps

1Pat the steak dry with paper towels. Season generously with kosher salt and black pepper on both sides.
2Heat a cast iron skillet or griddle pan over medium-high heat until very hot. Add oil, then place the steak in a single layer. Position the thinner end away from the hottest part of the pan.
3Cook undisturbed until the steak naturally releases from the pan, about 2-4 minutes. Flip and continue cooking until the internal temperature reaches about 5°F below your desired doneness. (See notes for temperature guide.)
4Transfer to a cutting board and rest for 10 minutes.
5Slice against the grain into thin strips. Garnish and serve immediately with your favorite compound butter or sauce.