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2 pieces of premium 14 day matured British bavette steak (around 900g in total). Cut from the skirt of the flank, and trimmed of all gristle and fat, giving it a real depth of flavour. Best cooked rare to medium-rare. Very popular across France (hence the name), this traditional cut seems to have made a comeback on recent menus, and where once it was only seen as a braising steak, it is now often cooked quickly over a very high heat for a super tasty steak.
How to Cook Bavette Steak
Remove steak from packaging and rest at room temperature for 10 minutes before cooking. Season and brush with a little oil. Heat a dry frying pan until very hot and cook steak for 1 minute each side, reduce to medium heat and cook for following times:
Rare: 2-3 minutes each side
Medium: 2-6 minutes each side
Allow meat to rest on a warm plate for 5 minutes.*For more detailed information please view our 'How to Cook Perfect Steak at Home' Blog post.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|