How to Cook Bavette Steak. Set out a large zip bag, or a baking dish for the marinade. Combine the orange juice, minced garlic, brown sugar, salt, pepper, and crushed red pepper in the bag or dish. Mix well. Place the meat in the bag and zip tightly. Refrigerate for at least one hour but up to 24 hours.. Add the steak, searing on each side until a brown crust begins to form. After searing, lower the heat to medium and continue to cook until desired doneness is achieved. Bavette steak typically needs about 2-3 minutes to finish cooking after searing. Take the bavette steak off of the pan to rest for 15 minutes.
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Bavette steak has a strong flavor, tender texture, and good marbling, making it a versatile and flavorful cut of meat. It is commonly used for fajitas, stir-fries, and as a sharing steak for large groups. Bavette steak is full of nutrients such as vitamin B6, vitamin B12, niacin, selenium, phosphorus, choline, and riboflavin.. Bavette Steak. Pre-heat the grill or stovetop to medium-high heat. Remove the meat from the refrigerator 30-60 minutes before cooking. Evenly coat the steak with garlic powder, salt and pepper. Place the steak over direct heat on the grill, or on a griddle pan, and cook for 5-7 minutes.
