Discussion
Although it's a cheap cut also one of my favorites in a restaurant.
Picked up a couple of bavettes, normally with (rump) steak it's a really hot cast iron grill pan, couple of mins each side the rest. (We like steak bleu
)
Looking online @ bavette recipes they mostly recommend a marinated is this really necessary or just cook as I would a rump?
Picked up a couple of bavettes, normally with (rump) steak it's a really hot cast iron grill pan, couple of mins each side the rest. (We like steak bleu
)Looking online @ bavette recipes they mostly recommend a marinated is this really necessary or just cook as I would a rump?
Different butchers call different things by different and/or the same name.
IME there are two cuts albeit similar that are called bavette. There's skirt steak which some butchers call bavette, then there inner and outer flank/skirt, the inner being bavette d'aloyau.
The latter being different in that it is a fan shaped muscle and slightly more tender than the outer, still a few kilos but smaller than the outer flank/skirt.
Either way cook as you describe, maybe a fraction more towards rare than blue and slice cross grain after a long rest.
I have used marinates before on bavette, same as with onglet. It adds a flavour but its not necessary.
IME there are two cuts albeit similar that are called bavette. There's skirt steak which some butchers call bavette, then there inner and outer flank/skirt, the inner being bavette d'aloyau.
The latter being different in that it is a fan shaped muscle and slightly more tender than the outer, still a few kilos but smaller than the outer flank/skirt.
Either way cook as you describe, maybe a fraction more towards rare than blue and slice cross grain after a long rest.
I have used marinates before on bavette, same as with onglet. It adds a flavour but its not necessary.
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