Bavette Steak

Bavette is a flavourful but unforgiving cut of beef from the flank area. It has a loose, open grain and rich beefy taste but must be cooked to medium-rare - too rare and the texture is flabby and unpleasant; too well-done and it becomes tough and chewy. Cut an even-thickness portion before cooking so it cooks uniformly in the pan. Cook it in butter, constantly basting - this labour of love keeps the surface moist and builds flavour. Adding aromatics like garlic or thyme to the basting butter enhances the meat further. Crucially, rest the steak after cooking, but remove it from the hot pan to avoid continued cooking and bleeding.