Bavette is a versatile steak that you can prepare in different ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!

Low and slow bavette (sear & finish cooking)

Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until it is nicely browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice

Final core temperatures

Rare 52C Medium rare 54C
Medium 57C
Pink/well done 62C

Allow for a total cooking time of 30 minutes

Reverse sear bavette (cook & finish on the grill)

Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until browned and crunchy, until the desired core temperature is reached.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice

Final core temperatures

-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)

Allow for a total cooking time of 1 hour.

Bavette sous vide preparation

Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-pack them again if desired. Normally, however, the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch. Finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, leave the steak to rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice

Sous vide stick setting for bavette

Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 57C in 3 hours