Name: How to Cook Perfect Bavette Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cup vegetable oil; 1/4 cup Worcestershire sauce; 1/4 cup water; 3 cloves fresh garlic (, minced); 2 tablespoons honey; 1 teaspoon coarse Kosher salt; 1 teaspoon freshly ground black pepper; 1- 1/5 pounds bavette steak; 1 cup flat leaf parsley (, leaves and small stems, packed); 1/3 cup cilantro (,packed); 2 cloves fresh garlic (, coarsely chopped); 1 tablespoon roasted red pepper (, minced); 1 tablespoon scallions (, chopped); 1/2 cup extra virgin olive oil (, start with less and add more if needed); 1 tablespoon red wine vinegar; 1/2 teaspoon red pepper flakes (, optional); 1/2 teaspoon coarse kosher salt; 1/4 teaspoon ground black pepper

My First Taste of Bavette

I still remember that first sizzle. The smell filled my whole kitchen. It promised something truly special. That first bite was so tender and juicy. Ever wondered how to turn a simple steak into something unforgettable? This recipe is your answer. It brings big restaurant flavor home. You deserve a meal that feels this good.

A Lesson from My Kitchen

My first try was a little messy. I almost forgot to let the steak rest. The juices ran everywhere when I cut it! I learned patience is a key ingredient. Good food teaches us to slow down and enjoy. Cooking connects us to what we eat. It is a simple joy we can all share. What was your last cooking adventure?

Why This Steak Shines

Two things make this dish stand out. The marinade sweetens and tenderizes the meat deeply. The herby sauce adds a fresh, bright kick on top. These layers create a perfect bite every single time. The mix of honey and garlic is magic. Which flavor combo surprises you the most? Tell me in the comments!

A Cut with History

This cut comes from a cow’s belly section. It is very popular in French and Mexican cooking. Butchers often kept it for themselves. They knew how good it was. *Did you know “bavette” means “bib” in French?* It is a casual, flavorful cut for real cooks. It proves the best things aren’t always the most expensive.

Ingredients:

Ingredient	Amount	Notes
Vegetable oil	1/2 cup
Worcestershire sauce	1/4 cup
Water	1/4 cup
Fresh garlic	3 cloves	minced
Honey	2 tablespoons
Coarse Kosher salt	1 teaspoon
Freshly ground black pepper	1 teaspoon
Bavette steak	1-1/5 pounds
Flat leaf parsley	1 cup	leaves and small stems, packed
Cilantro	1/3 cup	packed
Fresh garlic	2 cloves	coarsely chopped
Roasted red pepper	1 tablespoon	minced
Scallions	1 tablespoon	chopped
Extra virgin olive oil	1/2 cup	start with less and add more if needed
Red wine vinegar	1 tablespoon
Red pepper flakes	1/2 teaspoon	optional
Coarse kosher salt	1/2 teaspoon
Ground black pepper	1/4 teaspoon

How to Make Your Best Bavette Steak

Step 1 Mix the marinade in a bowl or bag. Add the steak and coat it well. Let it sit in your fridge for hours. (A hard-learned tip: do not skip the rest time!).

Step 2 Take the steak out and throw the marinade away. Get your pan or grill very hot. Cook the steak for a few minutes per side. Let it rest before you slice it thin.

Step 3 Make the sauce while the steak rests. Chop the herbs and garlic in a food processor. Mix everything else in a bowl. Let the sauce sit so the flavors mix.

Why should you always slice bavette steak against the grain? Share below!

Cook Time: 10 minutes

Total Time: 4 hours 25 minutes

Yield: 6 servings

Category: Dinner, Main Course

Three Tasty Twists on This Steak

Try these fun ideas to change up your meal. Spicy Kick: Add extra red pepper flakes to the marinade. Herb Garden: Use only parsley in the sauce for a classic taste. Citrus Zing: Squeeze fresh lime juice over the steak after cooking.

Which creative spin would you try first? Vote in the comments!

Serving Your Perfect Steak Dinner

This steak is great with simple sides. I love it with crispy roasted potatoes. A fresh green salad is also perfect. For a drink, try a bold red wine. A chilled sparkling lemonade is nice too.

Which would you choose for your dinner tonight?

Storing Your Leftover Steak

Let the steak cool completely first. Store slices in an airtight container. They will keep in the fridge for three days. You can also freeze it for two months. Thaw it in the fridge overnight. I always make a double batch for easy meals. Reheat slices gently in a pan. This keeps the steak tender and juicy.

Fixing Common Cooking Problems

Is your steak tough? You probably did not slice against the grain. This matters because it shortens the tough muscle fibers. Too much smoke in your kitchen? Your pan was too hot. Let it cool a bit next time. Did the sauce separate? Just give it a good stir. It will come right back together. What is your biggest kitchen challenge?

Your Bavette Steak Questions

Can I make this gluten-free? Yes, use tamari instead of Worcestershire sauce. Check the labels to be safe.

Can I prepare the sauce ahead? Absolutely, make it a day early. The flavors get even better overnight.

What if I do not have honey? You can use maple syrup instead. It adds a nice sweetness.

Can I double this recipe? For sure, it scales up perfectly. Just use a bigger bowl for marinating.

What is a good side dish? I love it with simple roasted potatoes. A crisp green salad also works well.

Share Your Masterpiece

I hope you love this flavorful steak. It is a weeknight hero in my house. Show me your beautiful dinner plates. Tag Savory Discovery on Pinterest with your photos. I always love seeing your creations. Happy cooking! —Elowen Thorn.