Bavette Steak

Change it up by grilling up a Bavette steak, an amazingly rich cut of beef. Beef Bavette features a beef-forward flavor, takes on any dry rub or marinade like a boss and is perfect for any recipe calling for steak.

Cuisine American

Keyword Beef Recipes, Grilled Recipes, tacos

Prep Time 5

Cook Time 15

Mushroom Sauce 30

Total Time 50

Servings servings

Calories 266kcal

Author Darcey Olson

Cost $12.00

Ingredients

1½-2 lb Bavette steak
2 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper

Mushroom Sauce

1 Batch mushroom sauce

Instructions

Mushroom Sauce

Prepare the mushroom sauce right before cooking the bavette steak.

Bavette Steak

Pre-heat the grill or stovetop to medium-high heat.
Remove the meat from the refrigerator 30-60 minutes before cooking. Evenly coat the steak with garlic powder, salt and pepper.
Place the steak over direct heat on the grill, or on a griddle pan, and cook for 5-7 minutes. Flip and grill for an additional 5-7 minutes, until your desired doneness is reached. (*Note 1)
Remove from the heat and rest for 10 minutes before slicing against the grain, topping with mushroom sauce and serving.

Notes

Note 1 -Temperature

Here are the “final doneness temperatures”. The “pull from the grill” temperature will be 5°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy.

Rare: 125°F – 130°F
Medium Rare: 130°F – 140°F
Medium: 140°F – 150°F
Medium Well: 150°F – 160°F
Well Done: 160°F+

* The USDA recommends cooking steaks and roasts to a minimum internal temperature of 145°F for safety.

Nutritional information does not include the mushroom sauce.

Nutrition