Bavette is a versatile steak that can be prepared in various ways. Below, you'll find a handy guideline. Scroll through and choose your preferred preparation method!

Low and Slow Bavette Preparation (Searing & Slow Cooking)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven to 120°C for gentle cooking and heat a pan or grill to maximum temperature.
Sear: Brown the meat all around in a large pan with butter or on the grill until fully browned and the fat edge is crispy.
Transfer: Move the meat to the preheated oven, placing it in a baking dish along with the cooking juices.
Time: Use the guideline below for planning; times are approximate.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.

Core Final Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium/Well Done: 62°C

Total preparation time: approximately 30 minutes.

Reversed Sear Bavette (Cooking & Searing)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven or BBQ to 60°C.
Cook: Heat the meat until it reaches 2°C below the desired core temperature. The last 2°C will be achieved during searing.
Sear: Brown the meat all around on the grill or in a pan until the desired core temperature is reached.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.

Core Final Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium/Well Done: 62°C (lamb)

Total preparation time: approximately 1 hour.

Sous Vide Bavette Preparation

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Prepare the warm water bath to match the cooking times listed below. Ensure the vacuum bag is sealed properly (you can season the steaks beforehand and reseal them, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add an additional hour.
Sear: Grill the steak in a pan or on the BBQ until golden brown, or use a blowtorch. The temperature will not increase further during searing or torching.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.

Sous Vide Settings for Bavette

Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 57°C for 3 hours