what is bavette

Bavette is a type of steak that comes from the bottom sirloin, near the flank steak. It is a long, flat, and tender cut of meat with a rich, beefy flavor, similar to the flavor profile of a flank steak. Bavette is also known as flap steak or "flap meat". The name "bavette" is the French word for "bib," in reference to the cuts shape and location on the cow. Bavette is a lean cut with a long, thin shape and a great ratio of muscle and fat. It is often considered a cheap but delicious alternative to ribeye steak. Bavette can be cooked in a variety of ways, including roasting, grilling, or sous vide and searing on a cast-iron pan. The tenderness of the cut makes it great for fajitas. However, it is important to remember that bavette comes from a well-worked part of the cow, meaning it can be tough if not treated correctly. Therefore, it should be cooked rare and then finely sliced against the grain for a tasty and tender steak. Marinating bavette also adds plenty of tailored flavor to the beef, and using acidic ingredients in the marinade, such as citrus, vinegars, alcohol, or even yogurt, helps to tenderize the meat.