Protein Food
Bavette Steak
About This Entry
Bavette (flap meat) is a loose-grained cut from the bottom sirloin with bold beef flavor popular in French bistro cooking. Similar pairing logic to flank — char, butter, and shallot sauces bridge to medium reds and Burgundy-style Pinot.
Beginner Guide
In France, bavette often means flap steak from the sirloin area — not the same as flank in US naming, though both need sharp slicing against the grain.
FAQ
- What is Bavette Steak?
- In France, bavette often means flap steak from the sirloin area — not the same as flank in US naming, though both need sharp slicing against the grain.
- How should Bavette Steak be cooked for best results?
- Cook to medium-rare or medium depending on thickness; rest 5–10 minutes and slice against the grain when the muscle grain is visible.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Bavette Steak
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- steak
- Anatomical cut
- flank
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- grill, pan sear
- Recommended doneness
- medium rare, medium