What is Bavette Steak?

If you’ve never heard of Bavette steak, you’re not alone. Sometimes referred to as “flap steak,” the Bavette comes from the bottom sirloin near the flank. It’s a long, flat cut with rich marbling and pronounced grain, making it incredibly flavorful and ideal for high-heat cooking methods like grilling or searing. While it shares some similarities with flank or skirt steak, Bavette is typically more tender and has a beefier, more buttery flavor profile.

A fresh Bavette steak, ready for the grill

Bavette steak is best cooked quickly over high heat and cooked to no more than medium doneness. Because of its texture and beautiful marbling, it stays juicy and tender when cooked properly. A good rule of thumb: aim for medium rare and always slice against the grain to maximize tenderness. If overcooked, it can become chewy. It’s a versatile cut that works beautifully in steak salads, tacos, or sliced thin alongside roasted vegetables and a bold chimichurri.

Another reason to love Bavette? It offers tremendous value. Though it’s gaining popularity, it’s still considered a “butcher’s cut” - a steak insiders have long prized for its flavor, not its fame. At our restaurant this year during Steakfest, we are serving a generous 10 ounce portion that’s shaped like a thick, boomerang-shaped ribbon of steak. Its size and shape make it ideal for the grill.

So next time you’re looking to try something new (but still utterly beefy and satisfying), the Bavette just might become your new go-to. Flavor-forward, great on the grill, and a smart value, it’s a cut worth getting to know.