Pan-Seared “Bavette” Steak
Pan-Seared “Bavette” Steak
This is an easy and tasty recipe, but you must watch the steak as it has varying thickness throughout and requires different cooking times.
1 Moody’s bavette steak (1 to 1 ½ pounds)
1 T canola oil
2 T butter
2 cloves garlic (minced)
Your favorite steak seasoning or rub (I use St. Elmo’s)
½ T fresh rosemary
½ T Fresh thyme
Moderately season the steaks with the seasoning/rub on both sides.
Heat a cast iron pan to medium high heat and then add the oil; put the steaks in the pan and cook for 5 minutes.
After 5 minutes, turn the steaks and add the butter, garlic, rosemary and thyme. Mix all together with a heat resistant spatula, flip the steaks to coat both sides then return the steaks to the uncooked side and continue for 4 to 5 minutes depending on desired doneness. Baste the steaks a couple of times. Medium rare is about 135° but it will continue to cook while resting. Don’t cook beyond medium or you will be disappointed.
After the steak has rested, thinly slice against the grain and serve.
Enjoy!
Wine pairing: Try a Cabernet Franc. They pair excellently with steak and will complement any red meat. You won’t be disappointed.