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Preparation Methods
Grill
- Grill over high heat, turning once, until nicely browned and the bavette registers an internal temperature of 135° (for medium-rare) (about 2-3 minutes per side).
Oven
- Preheat broiler.
- Place bavette on a rack over a sheet pan (or in an otherwise low-sided oven-safe dish or pan) and place on the top rack of the oven.
- Cook, turning once and watching closely, until nicely browned and the bavette registers an internal temperature of 135° (for medium-rare) (about 7 minutes).
Stove-Top
- Heat a heavy skillet on the stove until hot.
- Add 1-2 tablespoons of neutral cooking oil to the skillet and swirl pan to coat.
- Place the bavette in the pan, reduce heat to medium high and let cook until browned on the first side (about 4 minutes.)
- Turn the bavette over and continue to cook until nicely browned and meat registers an internal temperature of 135° (for medium-rare) (about 4 minutes).
