What is Bavette Steak? A Delectable and Savory Culinary Delight
– Bavette steak is a lesser-known name for flank steak.
– It is commonly used in dishes like stir-fries, fajitas, and salads.
– It is beefy and rich in flavor, but can be tougher than other cuts of meat.
– It is often cheaper due to its common usage.
– Only about 2 to 4 pounds of bavette steak can be found in each cow.
– It may be harder to find in smaller towns, but specialty butchers and online meat suppliers may have it.
– It should be cooked to a tender and juicy texture, and overcooking can ruin it.
– Bringing the steak to room temperature before cooking is recommended.
– Excess fat should be trimmed before cooking.
– Pan-frying or grilling are recommended cooking methods.
– Marinades and dry rubs can enhance flavor.
– The bavette steak should be cooked quickly at high temperatures to a medium-rare state.
– It takes approximately 2 to 3 minutes on each side to cook the bavette steak.
– The USDA recommends that beef reach a temperature of 145℉ (63°C) before consuming, but restaurants often serve it at 130℉ (37°C).
– It is important to let the steak rest for 5-10 minutes after cooking to recirculate the juices.
– Bavette steak and skirt steak are two different cuts of meat, although they have a similar appearance.
– Bavette steak comes from the bottom sirloin, while skirt steak comes from the underbelly.
– Bavette steak can be stored in the refrigerator for 3 to 5 days if wrapped in plastic or stored in an airtight container.
– It can be stored in the freezer for up to 6 months if properly packaged.
– Cooked bavette steak can be stored in the refrigerator for 3 to 4 days in an airtight container and in the freezer for up to 2 to 3 months.