Bring bavette steak to room temperature and pat dry with a paper towel.

Pan Fry:

Create a crust by liberally coating the meat with coarse ground black pepper and sea salt. Be generous.

Heat oil or butter in a medium/hot pan. Lay the bavette steak in the pan to sear on either side for 3-5 minutes depending on your preferred doneness. (It is advised that doneness is no more than medium).

Remove and rest for 5 minutes.

Slice thinly across the grain to serve.

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