Bavette Steak

Description

The bavette steak is a butcher’s favorite for good reason. Cut from the bottom sirloin, this 16 oz bavette delivers deep, beef-forward flavor with a loose, tender grain that soaks up marinades and finishes beautifully over high heat.

Often compared to flank or skirt steak but noticeably richer and more tender, the bavette is best cooked hot and fast, then sliced thin against the grain. The result is a juicy, steakhouse-quality bite with bold character and exceptional texture.

This is a versatile, crowd-pleasing cut—perfect for grilling, cast-iron searing, or slicing for tacos, steak salads, and grain bowls. Simple seasoning, a hard sear, and a short rest are all it needs to shine.

If you appreciate cuts that reward proper technique and deliver serious flavor, the bavette belongs in your regular rotation.

Best prepared: Hot and fast on the grill or cast iron
Average weight: 16 oz
Cut: Bottom sirloin (bavette)