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How to Cook Bavette Steak

  • Bavette steak
  • Olive oil
  • Salt and freshly ground black pepper
  • Optional: garlic cloves, rosemary, or thyme for extra flavour

Season the Steak:

Drizzle a bit of olive oil over both sides of the steak and rub it in.

Season the steak generously with salt and freshly ground black pepper. For added flavour, you can also mince some garlic cloves and sprinkle them over the steak or add a few sprigs of rosemary or thyme.

Preheat the Grill or Pan:

If using a grill, preheat it to high heat. If you're cooking indoors, use a cast-iron skillet or a heavy-bottomed pan and heat it over high heat until it's smoking hot.

Sear the Steak:

Place the bavette steak on the hot grill or in the hot pan. Sear it for about 2-3 minutes on each side. You want a nice crust to form on the outside.

Reduce Heat (If Using a Pan):

If you're using a pan, after the initial sear, reduce the heat to medium-high. Cook for an additional 3-4 minutes on each side for medium-rare, adjusting the time based on your desired doneness.

Rest the Steak:

Once the steak reaches your desired level of doneness, remove it from the grill or pan and let it rest for about 5-10 minutes. This allows the juices to redistribute and keeps the steak juicy.

Slice and Serve:

After resting, slice the bavette steak against the grain into thin strips. This is important for ensuring tenderness.

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Rare Breed Beef Bavette Steak

Native Breed Beef – Bavette Steak


Here are some delicious pairings to consider:

Garlic Butter Mushrooms: Sautéed mushrooms with garlic and butter add a rich, earthy flavor that complements the savoury taste of bavette steak.

Roasted Vegetables: Seasonal roasted vegetables, such as asparagus, carrots, and Brussels sprouts, bring a satisfying contrast of textures and flavours to the plate.

Crispy Roast Potatoes: Golden and crispy roast potatoes make for a classic side dish that provides a hearty element to your meal.

Creamed Spinach: Creamed spinach provides a creamy and slightly tangy contrast to the steak's robust flavour. It's a classic steakhouse side for a reason.

Chimichurri Sauce: This vibrant green sauce made with fresh herbs, garlic, vinegar, and olive oil adds a zesty and herbaceous kick to your bavette steak. It's a popular choice in South American cuisine.

Caramelized Onions: Sweet and caramelized onions add a delightful sweetness that pairs beautifully with the steak's richness.

Blue Cheese Sauce: For a decadent twist, drizzle your bavette steak with a creamy blue cheese sauce. The tangy and creamy cheese complements the beef's flavour.

Horseradish Cream: A horseradish-infused cream sauce provides a sharp and spicy contrast that cuts through the richness of the steak. (Try our Stokes Creamed Horseradish)

Fresh Salad: A light and refreshing salad with mixed greens, cherry tomatoes, and a vinaigrette dressing can provide a balance to the meal.

Here are some ingredients that pair well with your bavette steak

Garlic: Garlic adds a wonderful depth of flavor to your steak. You can use it in marinades, rubs, or sauté it to accompany your steak.

Fresh Herbs: Fresh herbs like rosemary, thyme, and parsley can enhance the aroma and taste of your steak. Use them for seasoning or garnishing.

Olive Oil: A drizzle of quality olive oil can enhance the juiciness and add a subtle fruity note to your bavette steak.

Sea Salt and Black Pepper: These classic seasonings provide the perfect balance of saltiness and spiciness to complement the steak's natural flavors.

Butter: A pat of butter, especially when infused with herbs and garlic, can be a luxurious addition when basting your steak or serving it as a finishing touch.

Mushrooms: Sautéed or roasted mushrooms add a rich, earthy flavor that pairs excellently with steak.

Caramelized Onions: The sweetness of caramelized onions can contrast beautifully with the savoury profile of the steak.

Chimichurri Sauce: This zesty sauce made from parsley, garlic, vinegar, and olive oil adds a burst of fresh, herbaceous flavour.

Blue Cheese: Crumbled blue cheese, such as Stilton or Roquefort, can provide a sharp and creamy topping that complements the steak's richness.

Tomatoes: Fresh tomatoes, whether in a salad or roasted, can add a juicy and slightly acidic element to your dish.

Balsamic Vinegar: A drizzle of balsamic reduction can provide a sweet and tangy contrast to the meat's richness.

Red Wine Reduction: A sauce made from red wine reduction with shallots and beef stock can elevate the steak's flavour profile.

Asparagus: Grilled asparagus spears make for a delicious and nutritious side that pairs well with bavette steak.

Potatoes: Whether roasted, mashed, or in the form of fries, potatoes are a classic side dish that complements the heartiness of steak.

Horseradish: A dollop of horseradish sauce can add a spicy kick to your steak, creating a pleasant contrast.

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Preparation Time: 10 min
Cooking Time: 10 min


Red Wine: Red wine is a classic and popular choice to accompany steak. Consider a full-bodied red wine like Cabernet Sauvignon, Merlot, Malbec, or a Bordeaux blend. These wines have robust flavours that complement the richness of the steak.

Craft Beer: A good craft beer can be a fantastic pairing with bavette steak. Look for a dark ale, porter, or stout. These beers often have roasted and malty notes that harmonise well with the meat.

Whisky: If you enjoy spirits, a quality whisky, particularly a smoky Scotch or a robust bourbon, can be a delightful choice. The complexity of whisky can complement the steak's flavours.

Red Ale: A red ale, with its balance of maltiness and hop bitterness, can be a great match for bavette steak. Its caramel notes can enhance the overall experience.

Cabernet Franc: If you prefer wine, consider a Cabernet Franc. It offers a good balance of fruitiness and earthy notes that can complement the steak without overwhelming it.

Sparkling Water: For a non-alcoholic option, sparkling water with a twist of lemon or lime can cleanse your palate between bites and refresh your taste buds.

Coffee: After your meal, a cup of rich, dark coffee can be a pleasant way to round off the dining experience. The bitterness of coffee can complement the steak's flavours.

Herbal Tea: If you prefer something lighter, a herbal tea like chamomile or peppermint can provide a soothing and aromatic contrast to the meat.