What is a bavette steak?

• What is it? The <a href="https://www.wikiwhat.page/kavramlar/Bavette%20Steak">bavette steak</a>, also known as flank steak in some regions (though not strictly the same cut), is a flavorful and relatively inexpensive cut of beef. In French, "bavette" simply means "bib."

• Where does it come from? It's cut from the abdominal muscles of the cow, specifically the lower sirloin section, near the flank. This area provides a cut that is both lean and richly flavored.

• Characteristics: <a href="https://www.wikiwhat.page/kavramlar/Bavette%20Steak">Bavette steaks</a> are characterized by their loose texture and pronounced grain. This grain runs lengthwise along the steak. It's crucial to slice the steak against the grain after cooking for maximum tenderness.

• Flavor Profile: Bavette is known for its deep, beefy flavor. It's often described as having a more intense flavor than <a href="https://www.wikiwhat.page/kavramlar/Flank%20Steak">flank steak</a> or <a href="https://www.wikiwhat.page/kavramlar/Skirt%20Steak">skirt steak</a>.

• Cooking Methods: Bavette is best cooked hot and fast. Popular methods include grilling, pan-searing, and broiling. Aim for medium-rare to medium doneness (130-140°F / 54-60°C) to keep it tender. Overcooking will make it tough.

• How to Serve: Always slice bavette steak against the grain after cooking. This shortens the muscle fibers, making the steak easier to chew. It's excellent served on its own, in tacos, salads, or sandwiches. <a href="https://www.wikiwhat.page/kavramlar/Marinade">Marinating</a> can further enhance tenderness and flavor, but isn't always necessary.