• Bavette Steak - Sharing Cut for Two
  • Bavette Steak - Sharing Cut for Two
  • Bavette Steak - Sharing Cut for Two

Bavette Steak - Sharing Cut for Two 450g

£13.75

In stock
  • Each steak weighs approx. 450g

Select Pack Quantity

We currently have 54 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • Cook on the BBQ
  • Suitable for freezing

Product description

A Butcher’s Cut Made for Sharing
Cut from the flank by our expert seam butchers, Bavette Steak for Two is an excellent-value sharing steak with deep flavour and a distinctive open texture. One of the original butcher’s cuts, bavette rewards proper preparation: cooked hot and fast, rested well, and carved across the grain.

This generously sized bavette is perfect for two to share. Cook in a hot pan or over the grill to medium rare, then slice thinly for a steak that delivers real depth of flavour and superb value.

We also offer Bavette Steak 2 x 180g for those looking for individually portioned steaks with the same rich flavour and character.

Chef George Ryle Inspires
“Bavette steak for two to share requires careful cooking; too rare and it will be tough, cooked too much and it will also be tough. Show it a high heat initially, then baste thoroughly in foaming butter and rest very well indeed. Try resting the steak with a few slices of bone marrow butter on top, then serve with pommes frites, a green salad and a decent bottle of red. Or a similar set-up with a pool of peppercorn sauce.

Roast beetroots with apple cider vinegar, a splash of wine, fresh bay leaves and garlic, then peel and marinate with shallots and picked thyme leaves. Finely grate fresh horseradish into a bowl, season with salt and vinegar, then fold through a couple of large spoons of crème fraîche.

Serve the bavette with the beetroots and a large dollop of the horseradish crème fraîche. Or try a salad of watercress, shallot rings and pickled walnuts, again with a dollop of horseradish crème fraîche and a good red wine sauce.”

Ingredients

Grass-fed, heritage breed beef, slow-grown to maturity on the lush pastures of the Yorkshire Dales. Dry-aged on the bone for over 28 days.

Cooking advice

  1. Take bavette steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with fine sea salt
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the bavette to the dry pan resisting the urge to move it and turn after 1 minute. Then flip and cook on the other side for 1 minute, so that good caramelisation forms on both sides
  5. Reduce the heat to medium and add a large knob of butter to the pan. As the butter foams and begins to brown, begin to baste the steak generously. After 30 seconds flip the steak and continue basting
  6. Cook like this, flipping and basting every 30 seconds of so, over a low heat, for about 8-10 minutes
  7. Remove the bavette from the pan and transfer onto a plate
  8. Leave to rest for at least 8 minutes, then transfer the steak to a chopping board and carve against the grain - this is important when eating a bavette steak

*Select an oil with a high smoking point and neutral flavour

Journal

The following are available on our Journal: a detailed guide on How to Cook Bavette Steak, George Ryle’s Sharing Bavette with Roast Tomato and Bone Marrow Butter, and Henry Harris’ Bavette with Saint-Marcellin Sauce, kindly reproduced from The Racine Effect.

Background

Heritage Breed Bavette Steak from the Yorkshire Dales
All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam across green hills and valleys, the result is exceptional bavette steak with a rich, dense and deeply savoury flavour.

Also known as flank steak, bavette is prized for its loose texture, deep beef flavour and excellent marbling, making it particularly well suited to high-heat cooking and carving across the grain.

Swaledale Bavette Steak for Two is Always Fresh, Never Frozen®, butchered to order, vacuum packed and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Customer Reviews

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