Bavette \u2013 also known as flank steak \u2013 is a wonderfully flavoursome cut of beef that was underappreciated for a long time. These days it\u2019s popular in restaurants and available at most quality butchers. What makes this delicious cut so special, and what should you look out for when buying and preparing it?<\/em><\/p>\n Bavette has a unique texture compared with other steaks. It\u2019s a lean cut with visible grain, making it fairly coarse. Despite its low fat content, it\u2019s very tender when prepared the right way. What really defines bavette is its intense flavour, which is why meat lovers love it so much.<\/p>\n Eating bavette as a steak became popular in France. The cut comes from the flank of the cow, located on the underside between the leg and breast. The muscles in that area are used a lot, which gives bavette its distinctively strong flavour. This part of the cow was originally mostly used for stewing beef.<\/p>\n Generally speaking, bavette is always a tasty cut of meat, but there is variation between pieces. When buying bavette<\/a>, it\u2019s worth paying attention to a few things to find the best piece:<\/p>\n Start by patting the bavette dry (with a paper towel, for example) \u2013 this is essential for a good sear. For the best flavour and tenderness, the meat shouldn\u2019t be too cold, so take it out of the fridge about 45 minutes before you start cooking.<\/p>\n Like other steaks, bavette tastes best when seared briefly at high heat on both sides. Make sure to sear both sides quickly so the meat stays juicy. A meat thermometer is very handy for getting it just right \u2013 ideally, the core temperature should be between 50 and 60\u00b0C. A lower temperature gives you a rare steak, while medium is reached at around 58\u00b0C.<\/p>\n Slicing bavette requires a bit of care: it\u2019s essential to cut against the grain. This breaks up the long fibres and makes the meat more tender. The grain runs across the width of the meat \u2013 if it\u2019s hard to see, you can usually feel with your hand which direction the fibres run.<\/p>\n Meat lovers<\/a> can\u2019t get enough of bavette. Its intense flavour makes it a truly unique steak. Interestingly, it took a while for bavette to become properly popular \u2013 for a long time it was considered inferior to cuts like fillet, entrec\u00f4te or rump steak. True connoisseurs now know that bavette is just as delicious.<\/p>\n This promotional feature is brought to you in partnership with <\/em>online butcher INAMOOD<\/em><\/a>.<\/em><\/p>\n<\/p><\/div>\n![\"\"](\"https:\/\/www.amsterdamfoodie.nl\/wp-content\/uploads\/2026\/07\/3d5b7109592eb191c60370f90cf_1280-1024x682.jpg\")
<\/p>\nTaste and texture of bavette<\/strong><\/h2>\n
What to look for when buying bavette<\/strong><\/h2>\n
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Versatile and easy to prepare<\/strong><\/h2>\n
A culinary comeback<\/strong><\/h2>\n