HOW TO COOK BAVETTE STEAK
- Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. While not required, it allows the meat to cook more evenly.
- Pierce bavette steak with a fork or knife. Pierce about every ½ inch or so to tenderize meat.
- Marinate steak in chimichurri for up to 4 hours. If you do not have time to marinate, you can serve with the chimichirri sauce. However, marinating allows for a more flavoruful and tender meat.
- Coat steak with oil and sprinkle with sea salt.
- Add oil to cast iron skillet or pan and heat to high. You want your pan to be hot before adding the steak.
- Place bavette steak into pan. Do not move steak so that it has time to caramelize.
- Cook for approximately 3 minutes on each side or until steak reaches your desired cook. See notes for cooking temperatures.
- Remove bavette steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
Cooking Temperatures: Rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.