A bavette is a versatile steak that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your cooking method!

Bavette low and slow (sear & bake)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120C for proper cooking and the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it is fully browned, and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the cooked steak in a roasting pan and add the cooking juices.
Time: use the schedule below for your own planning, these times are indicative.
Measure the internal temperature of the meat with a thermometer. Use the temperatures from the table.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper and salt or rub of your choice.

Core final temperatures

Rare 52C
Medium rare 54C
Medium 57C
Rose/Welldone 62C

Allow for a total cooking time of 30 minutes.

Reversed sear Bavette (cook & finish grilling)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to the below core temperatures -2 degrees. The last 2 degrees will come during the final grilling.
Grill or sear the meat on all sides until the desired internal temperature is reached.
Measure the internal temperature of the meat with a thermometer. Use the temperatures from the table.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper and salt or rub of your choice.

Core final temperatures:

-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Rose/welldone 62C (lamb)

Allow for a total cooking time of 1 hour.

Cooking Bavette Sous Vide

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the times below are correct. Make sure the vacuum bag is sealed (you can also season the steaks beforehand and reseal them). Normally, you can place the sealed package directly into the warm water bath.
Time: set the sous vide stick according to the times in the table. If the meat is frozen, add 1 hour to the time.
Grill the steak in a pan or on the BBQ until it is golden brown, you can also use a torch. Grilling or torching will not raise the temperature further.
Rest, let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway or afterward with pepper, salt, or rub of your choice.

Sous vide stick setting for bavette

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