Two generously cut Bavette steaks with deep beef flavour and a distinctive open grain. Choose 2 × 227g (8oz) – £14.30 or 2 × 340g (12oz) – £21.42. These are pairs of individually portioned steaks, not a whole Bavette.
Ideal for quick cooking in a hot frying pan, on a grill or barbecue. Rest after cooking and slice across the grain for the best eating experience.
Price range: £14.30 through £21.42
Bavette is an open-grained beef steak from the flank region, valued for its pronounced beef flavour and distinctive texture. Butchery terminology varies: we do not treat skirt, onglet, flat iron, flap steak or sirloin tip as interchangeable names for this Grid Iron product. The exact anatomical specification remains subject to supplier confirmation.
The open grain gives Bavette real character and a substantial beefy flavour. It is leaner in eating style than some richly marbled cuts, and becomes chewier when overcooked.
Pat dry, season and sear quickly over high heat on a pan, griddle or barbecue. Aim for medium-rare to medium according to preference, taking thickness into account. Rest before slicing thinly across the grain. A marinade is optional for extra flavour.
For detailed cooking guidance see How to Cook Bavette Steak. For serving inspiration try Bavette Steak with Yorkshire Nduja Butter.
These packs contain two individual steaks. For a larger piece to barbecue and slice for sharing, choose our Whole Bavette – approximately 1.2kg.
For help comparing cuts, see Skirt, Bavette or Onglet? and our Guide to Steak Cuts. For other individual steaks, try Flat Iron or Rib-eye.
Agata Rusinek (verified owner) –
Pat Waring (verified owner) –
Jackie Lawson (verified owner) –
I have eaten this cut of steak in top restaurants in London and the product received matched the steaks served to me No waste just loved all my steaks Top quality
Chuen Keung Raymond Ng (verified owner) –
Laurence Schoultz (verified owner) –
Mark Burke (verified owner) –
alan simpson (verified owner) –
Darren Boulding (verified owner) –
Great flavour, short cooking time, a good rest and thinly sliced
John Pickford (verified owner) –
Robert Bruce (verified owner) –
I have reviewed this product before and was slightly critical. This time it was excellent so credit is due.
Jill Lockwood (verified owner) –
Beautiful meat. Excellant service.
Thank you
Wayne Coulson (verified owner) –
Lots of steak for your money, very very tasty and large portions. Made some fantastic steak sandwiches
Anthony Hayhurst (verified owner) –
Cooks in minutes.Try it.
Robin Collett (verified owner) –
Michael Crossland (verified owner) –