Bavette Steak

Ask a French bistro chef what steak they are eating on their night off and the answer is usually bavette. Not because it is the most tender cut on the animal — it is not — but because it delivers a depth of beefy umami that the more popular cuts rarely match, at a price point that makes it the best kept secret on the cow.

The classic preparation is bavette à l'échalote — seared hard in a well heated pan, rested, and served sliced over a pile of slowly caramelized shallots finished with red wine and a knob of butter. The shallots melt into something between a sauce and a condiment, the acidity of the wine cuts through the richness of the beef, and the whole thing comes together on the plate with a simplicity that makes it look like far less work than it tastes. Order it in Paris and it arrives with frites. 

That said, any way you would use a flank steak, you can use this. Marinate it, grill it hot and fast, slice it thin against the grain. Tacos, steak salad, carne asada — it belongs in all of them. The French just happened to figure out the best possible version first. Snobs!

Sold individually and priced by weight.

If bavette is already in your rotation, our skirt, hanger, flank, flat iron, and sierra steaks are cut from the same spirit. Keep a few in your freezer and you will never be without something you're excited to cook.