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Grilled steak sliced thinly against the grain, the way to serve bavette steak, with a pink center and browned crust
Chef Emma

Grilled Bavette Steak with Garlic Herb Butter

A dry-brined bavette (flap) steak grilled hot and fast, rested under garlic herb butter, and sliced thinly against the grain.
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Prep Time 10 minutes
Cook Time 10 minutes
Salting, chilling and resting 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, French
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1 bavette (flap) steak about 2 lb / 900 g, 1 to 1 1/4 inches thick
  • 2 tsp Diamond Crystal kosher salt 6 g; use 1 1/4 tsp Morton kosher
  • 1 tsp coarsely ground black pepper 2 g
  • 1 tbsp neutral oil 15 ml, for the grates or pan
  • flaky sea salt optional, to finish
Garlic herb butter
  • 4 tbsp unsalted butter 57 g, softened
  • 2 cloves garlic finely grated
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp fresh chives finely chopped
  • 1/2 tsp fresh thyme leaves
  • 1/2 tsp lemon zest plus a pinch of salt and pepper

Equipment

  • Gas or charcoal grill (or 12-inch cast-iron skillet)
  • Instant-read thermometer
  • Carving knife

Method
 

  1. Mash the butter with the garlic, parsley, chives, thyme, lemon zest, salt and pepper. Roll into a log in plastic wrap and chill at least 30 minutes.
  2. Pat the steak dry and note the direction of the grain. Salt all over, at least 40 minutes and up to 24 hours ahead, uncovered on a rack in the fridge. Take it out 20 to 30 minutes before cooking and add the pepper.
  3. Heat a grill to high direct heat (450 to 500°F / 230 to 260°C). Clean and oil the grates.
  4. Grill the steak 4 to 6 minutes per side, flipping once or twice, with the thicker end over the hottest spot.
  5. Remove at 125 to 130°F (52 to 54°C) for medium-rare or 135 to 140°F (57 to 60°C) for medium. USDA recommends 145°F (63°C) plus a 3-minute rest.
  6. Top with slices of herb butter and rest 5 to 10 minutes.
  7. Cut into 2 or 3 sections along the grain, then slice each thinly (1/4 inch / 6 mm) against the grain. Spoon over the juices and remaining butter, and finish with flaky salt.

Notes

Stovetop: cut the steak into 2 or 3 pieces and sear in a hot cast-iron skillet 3 to 4 minutes per side, to the same temperatures. Calories are an estimate from USDA FoodData Central values for broiled flank steak (a similar cut) plus the herb butter. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.