Bavette Steak (Rare)

Low and slow with a heavy sear to ensure tenderness and a good crust. Easy to pair with tacos, rice, salad, etc..

Author

Zach Liston

Aspiring Home Chef. IG: List.wtw

Prep Time: 00:15

Recipe Time: 03:00

Temperature : 122F / 50C

Ingredients

• Bavette (Sirloin flap) steak
• Grass fed butter
• Herbs of choice

Directions

1. Trim excess fat and connective tissue. Be sure to leave a little fat for flavor
2. Season your steak with salt and pepper or seasoning of choice
3. Vacuum seal
4. Add to water bath for 3 hours to ensure the connective tissue becomes tender

Finishing Steps

1. Remove steak from bag and pat dry with a paper towel to get the best sear.
2. Sear on high for about a minute or two on each side until desired crust is achieved.
3. Make sure as much surface area of the steak is touching the pan by lightly pressing on steak with a spatula. Do not press too hard or the juices will not be retained within the steak.
4. Add butter and baste with herbs of choice
5. Let rest for 10 minutes
6. Serve as fajitas, breakfast tacos, or over sushi rice with avocado