Weeknight · Inspired by Fellow Cooks
Recipe technique adapted from Meriwether Farms.
Pan-Seared Bavette with Garlic Herb Butter
Bavette steak, a favorite cut in classic French bistros, features a loose grain structure that absorbs flavor beautifully. Pan-seared to medium-rare and topped with a fresh garlic-herb compound butter, this hearty steak yields a rich, deep beef flavor in every bite.
TimeAbout 40 minutes (estimate)
EaseEasy
CutBavette Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 lb Bavette steak
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary or thyme
- For Garlic Herb Butter: 4 tbsp softened unsalted butter, 2 tbsp chopped fresh parsley, 1 clove garlic (minced), 1 tsp lemon juice, salt and pepper to taste.
Method
- 1Combine softened butter, chopped parsley, minced garlic, lemon juice, salt, and pepper in a bowl. Mix thoroughly and set aside at room temperature.
- 2Dry the bavette steak with paper towels. Rub both sides with olive oil, chopped rosemary, salt, and pepper. Let sit at room temperature for 15 minutes.
- 3Preheat a heavy skillet over medium-high heat. Add a splash of oil and sear the bavette for 4–5 minutes per side, pressing lightly for full contact with the pan.
- 4Remove steak from heat once internal temperature reaches 130°F (medium-rare) and let rest on a wooden board for 8 minutes.
- 5Carve thinly against the grain and top sliced meat with a spoonful of the compound herb butter.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Weeknight · Inspired by Fellow Cooks
Recipe technique adapted from Meriwether Farms.
Pan-Seared Bavette with Garlic Herb Butter
Bavette steak, a favorite cut in classic French bistros, features a loose grain structure that absorbs flavor beautifully. Pan-seared to medium-rare and topped with a fresh garlic-herb compound butter, this hearty steak yields a rich, deep beef flavor in every bite.
TimeAbout 40 minutes (estimate)
EaseEasy
CutBavette Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 lb Bavette steak
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary or thyme
- For Garlic Herb Butter: 4 tbsp softened unsalted butter, 2 tbsp chopped fresh parsley, 1 clove garlic (minced), 1 tsp lemon juice, salt and pepper to taste.
Method
- 1Combine softened butter, chopped parsley, minced garlic, lemon juice, salt, and pepper in a bowl. Mix thoroughly and set aside at room temperature.
- 2Dry the bavette steak with paper towels. Rub both sides with olive oil, chopped rosemary, salt, and pepper. Let sit at room temperature for 15 minutes.
- 3Preheat a heavy skillet over medium-high heat. Add a splash of oil and sear the bavette for 4–5 minutes per side, pressing lightly for full contact with the pan.
- 4Remove steak from heat once internal temperature reaches 130°F (medium-rare) and let rest on a wooden board for 8 minutes.
- 5Carve thinly against the grain and top sliced meat with a spoonful of the compound herb butter.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.