A bavette is a versatile steak that you can prepare in different ways. Below you’ll find a useful guideline. Scroll through and choose your preferred preparation method!

Prepare Bavette Low and Slow (sear & cook through)

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 before cooking to bring it to room temperature.
Preheat: Preheat the oven to 120°C and heat a pan or grill to maximum temperature.
Sear: Brown the meat on all sides in a hot pan with butter or on the grill until fully browned and any fat edge is nice and crispy.
Transfer: Place the meat in a preheated oven dish and pour in the pan juices.
Timing: Use the schedule below as a guideline — times are indicative.
Measure: Always measure the core temperature using a meat thermometer. Follow the temperatures listed below.
Rest: Let the meat rest for 10 minutes before slicing and serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.

Core Final Temperatures:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé/Well done: 62°C

Estimated total preparation time: 30 minutes.

Reversed Sear Bavette (cook & finish on grill)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking.
Preheat: Preheat the oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below your target core temperature — the final 2°C will come during grilling.
Grill: Sear the meat until brown and crispy on all sides.
Measure: Always check the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before slicing.
Season: Season the meat after grilling with salt, pepper, or your favourite rub.

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

Estimated total preparation time: 1 hour.

Preparing Bavette Sous Vide

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 reach room temperature.
Preheat: Preheat the water bath so that the times listed below are accurate. Use a sealed vacuum bag (you can pre-season and re-vacuum seal if desired). Normally, the original packaging is suitable.
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 extra hour.
Sear: Sear the steak in a hot pan, on the BBQ, or use a torch. After searing, the temperature won’t increase further.
Rest: Let the meat rest for 10 minutes before slicing.
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