Easy Pan-Seared Bavette
(Serves 2-3)
This is another “first-time-for-retail” cut (and one that we were only able to try recently ourselves).
Usually found on Parisian menus, this thin steak is a bistro favorite. It is sometimes confused with a flank steak, but is more similar in texture to a skirt steak. If you’re interested in marinating for a few hours before you cook it, go for it. Here at the farm, we favor letting the natural flavor of Randall Lineback shine through, though.
Remember— as a thin steak, this will cook quickly, so err on the side of medium rare to keep it from getting tough! you can always cook something more… difficult to cook it less!
I’m not going to lie… these photos were from our recipe test, and we ate the meat so fast I forgot to take pretty post-cooking photos!
INGREDIENTS
1 Randall Lineback Bavette steak (ca. 1-1.25 lbs)
Olive oil
Salt
Pepper
PREPARATION
Bring Bavette to room temperature before cooking.
If you want to use a smaller pan or want to make individual portions, slice bavette into 2-3 pieces
Pat Bavette (or Bavette pieces) dry. Rub with a bit of olive oil and season with heavy cracks of salt and pepper
Heat 1-2 tablespoons oil (olive oil or another oil with a high smoking temperature) in a large sauté pan over medium high heat until shimmering
Place bavette steak (or cut portions) into oil carefully and sear on medium high heat for approximately 2 minutes each side
Reduce heat to medium low and cook for an additional 2-3 minutes each side
Remove from heat and let rest for 5 minutes before serving.
To serve, slice thin and against the grain for a more tender experience.