Recipe For Bavette Steak

Easy Bavette Steak Recipe (PanSear on Stovetop)

WEBMay 18, 2021 · Heat the pan over medium-high heat for a few minutes and add meat. The crust will brown but not caramelize to the extent that it …

1. Remove meat from refrigerator about 20 minutes before cook time to allow it to come to room temperature. This is not required but the meat will cook more quickly and evenly.
2. If using marinade, combine marinade ingredients. Add meat and marinade to sealable plastic bag or glass dish and marinate for about 20 minutes. This may be done while bringing the meat to room temperature. When done, remove meat from the marinade, discarding any excess liquid. Place meat on a plate lined with paper towels, pat dry, and brush off any visible seasoning so it does not burn during cooking.
3. If marinade was not used, pat meat dry, lightly brush with olive oil, and season with salt.
4. Heat a cast iron skillet on high for about 10 minutes. You don't need to add oil or butter. Add meat to the skillet and sear for 2-3 minutes on each side, turning frequently. The exact timing will vary depending upon the thickness of the meat and desired doneness (see chart below.) Meat that is 1 inch thick will take 3-4 minutes on each side. See notes if using a different type of skillet.NOTE: If using a non-stick pan, DO NOT preheat pan on high. Heat the pan over medium-high heat for a few minutes and add meat. The crust will brown but not caramelize to the extent that it would in a cast iron skillet.

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