Sous Vide Bavette Steak


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Bavette steak, which for some unfortunate reason is also called “flap meat,” is similar and texture and flavor to a flank steak. It’s taken from a section above the flank in the loin area. Traditionally, it’s cooked quickly over high heat, but after 2 hours in the Anova Sous Vide Precision Cooker at 130ºF, we’ve decided it’s the best steak ever. Cut this steak across the grain to maintain tenderness.
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Ingredients for 2

  • 1 (16-ounce) bavette steak

  • Kosher salt and freshly ground black pepper

  • 4 tablespoons unsalted butter

  • 4 sprigs fresh thyme

  • 4 cloves garlic, peeled


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (54°C).

  • Step 2

    Season the steak with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry. Season with salt and pepper. Discard any cooking liquid.

    • Step 1

      Heat a cast-iron skillet or saute pan over medium-high heat. Add the steak to the pan and sear on the first side until golden brown, 30 seconds to 1 minute. Turn the steak and add the butter, thyme, and garlic to the pan. As the butter melts, tilt the pan and spoon the butter over the steak until both sides are deep golden brown, about 1 minute

    • Step 2

      Remove steak from the pan and let rest for five minutes before serving.

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130 F / 54.4 C Recipe Temp
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