Bavette vs. flank steak: the perfect cut for your next bbq
What To Know
- Flank steak is a long, thin cut with a coarse grain and a chewy texture.
- Bavette, on the other hand, is a thicker, flatter cut with a finer grain and a more tender texture.
- If you prefer a more tender, buttery cut that can be cooked in a variety of ways, bavette is a better option.
When it comes to beef cuts, flank steak and bavette are often confused. While both come from the cow’s abdominal area, they have distinct characteristics that set them apart. In this guide, we’ll explore the differences between flank steak and bavette, including their appearance, flavor, and cooking methods.
Appearance
Flank steak is a long, thin cut with a coarse grain and a chewy texture. It has a bright red color and a slightly irregular shape. Bavette, on the other hand, is a thicker, flatter cut with a finer grain and a more tender texture. It has a deep red color and a more uniform shape.
Flavor
Flank steak has a strong, beefy flavor with a slightly gamey taste. Bavette, however, has a more subtle, buttery flavor with a hint of sweetness.
Cooking Methods
Flank steak is best cooked quickly over high heat, such as grilling, searing, or stir-frying. This helps to tenderize the meat and prevent it from becoming tough. Bavette, on the other hand, can be cooked over higher heat for a shorter period of time, or it can be slow-cooked to enhance its tenderness.
Comparing Flank Steak and Bavette
| Feature | Flank Steak | Bavette |
| — | — | — |
| Appearance | Long, thin, coarse grain, bright red | Thick, flat, fine grain, deep red |
| Flavor | Strong, beefy, gamey | Subtle, buttery, sweet |
| Cooking Methods | Quick, high heat | High heat or slow-cooked |
| Best Uses | Stir-fries, fajitas, tacos | Steaks, roasts, braises |
Which Cut is Right for You?
The best cut of beef for you depends on your personal preferences and how you plan to cook it. If you’re looking for a flavorful, chewy cut that can be cooked quickly, flank steak is a good choice. If you prefer a more tender, buttery cut that can be cooked in a variety of ways, bavette is a better option.
Cooking Flank Steak and Bavette
Flank Steak
- Marinate the steak for at least 4 hours in a flavorful marinade.
- Grill or sear the steak over high heat for 2-3 minutes per side, or until it reaches your desired doneness.
- Let the steak rest for 10 minutes before slicing against the grain.
Bavette
- Season the steak with salt and pepper.
- Sear the steak over high heat for 2-3 minutes per side, or until it reaches a medium-rare doneness.
- Remove the steak from the heat and let it rest for 10 minutes before slicing.
Marinades for Flank Steak and Bavette
- Flank Steak: Soy sauce, brown sugar, garlic, ginger, lime juice
- Bavette: Olive oil, rosemary, thyme, garlic, Dijon mustard
Serving Flank Steak and Bavette
Flank steak and bavette can be served with a variety of sides, including:
- Roasted potatoes
- Grilled vegetables
- Mashed potatoes
- Salads
- Sauces
The Final Word
Flank steak and bavette are two delicious and versatile beef cuts that can be enjoyed in a variety of ways. Whether you’re looking for a quick and easy meal or a special occasion dinner, these cuts are sure to please.
Information You Need to Know
Is flank steak the same as skirt steak?
No, flank steak and skirt steak are not the same cut of beef. Flank steak comes from the abdominal area of the cow, while skirt steak comes from the diaphragm. Flank steak is typically longer and thinner than skirt steak, and it has a coarser grain. Skirt steak is more flavorful and tender than flank steak, but it can be more difficult to cook.
What is the best way to tenderize flank steak?
The best way to tenderize flank steak is to marinate it in a flavorful marinade for at least 4 hours. You can also use a meat mallet to pound the steak before marinating it.
How do I know when flank steak is done cooking?
Flank steak is done cooking when it reaches your desired level of doneness. For medium-rare, the internal temperature should be 135 degrees Fahrenheit. For medium, the internal temperature should be 145 degrees Fahrenheit. For medium-well, the internal temperature should be 155 degrees Fahrenheit.