Serves
Serves X
How to cook a bavette steak in 13 steps
By Shaun Searley at the Quality Chop House
Method
- Take your steak out of the fridge 1 hour in advance to bring it up to room temperature.
- Season generously all over with good quality fine sea salt.
- Put a heavy-bottomed frying pan on a medium to high heat.
- Add a spoonful of beef dripping (vegetable oil).
- Put steak in the pan, take care as it may spit a little.
- Turn the steak every 45 seconds until the steak starts to turn a light golden brown.
- Add a generous knob of butter to the pan.
- Continue to turn the steak every 45 seconds. When the butter starts to foam, add a sprig of thyme and a crushed clove of garlic (skin on). Turn the steak every 10 seconds until a dark crust forms.
- Cooking times will vary depending on the size of your steak and how you like it to be cooked, but it will be somewhere in the region of 10 minutes.
- If you have one, probe the meat – it should have reached a core temperature of 42 degrees.
- Remove from the pan, season well with coarsely ground black pepper, and rest on a warmed plate for half the cooking time (so approximately 5 minutes).
- The core temperature will to continue to rise (to approximately 52 degrees) as the steak rests.
- Carve the steak across the grain and finish by pouring the resting juices over the steak
Serve with a handful of watercress, dressed in a mustardy dressing, with pickled walnuts.