Learn to Cook a Bavette Steak, with Béarnaise Sauce 🥩
Elevate your grilling game with bavette, a richly marbled steak that's a favourite in French bistros. Similar to flank and skirt steaks, bavette offers a juicy and flavourful finish.
Known to butchers as a secret cut, the bavette is France’s star of steak frites. In Argentina it's called Vacio; in Mexico, Falda.
Perfect for the grill, or stovetop, start by seasoning the bavette with salt and pepper a few hours before cooking. Bring to room temperature, sear over high heat to brown both sides, then lower heat until the desired doneness, about 5 - 6 minutes per side.
For best results, slice against the grain—and serve with our ready-to-serve Béarnaise Sauce, together it's heavenly. Perfect for May long weekend!
Find it in our meat section and discover why it might just be our best-kept secret! Enjoy!
P.S. Bonus: How to store and bake Ontario asparagus: wash asparagus, trim ends, place in a jar with water, store in the fridge. To cook, snap off the bottom of stems, place on a parchment-lined baking sheet, drizzle with olive oil, season with salt and pepper, bake at 425°F for 12-15 minutes.🍴🌿
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