Bavette Steak with Balsamic

I make this Bavette Steak with Balsamic when I want a bold, flavorful dish that feels both rustic and elegant. The rich, beefy flavor of the bavette pairs beautifully with a tangy-sweet balsamic glaze that enhances every bite.

Why You’ll Love This Recipe

I love how bavette steak cooks quickly while staying tender and juicy when sliced properly. The balsamic reduction adds depth and a slight sweetness that balances the savory meat perfectly. I also appreciate how simple the preparation is, making it ideal for both weeknight dinners and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bavette steak

• olive oil

• salt

• black pepper

• garlic cloves, crushed

• fresh rosemary or thyme

• balsamic vinegar

• butter

• honey (optional)

Directions

1. I remove the steak from the refrigerator about 30 minutes before cooking so it can come to room temperature.

2. I pat the steak dry and season generously with salt and black pepper on both sides.

3. I heat a heavy skillet over high heat and add olive oil.

4. I place the steak in the hot pan and sear for about 3–4 minutes per side for medium-rare, adjusting time based on thickness.

5. I add butter, crushed garlic, and fresh rosemary or thyme to the pan during the final minute of cooking.

6. I tilt the pan and spoon the melted butter over the steak for extra flavor.

7. I remove the steak and let it rest for 5–10 minutes before slicing.

8. In the same pan, I reduce the heat and pour in balsamic vinegar, letting it simmer until slightly thickened. If I want extra sweetness, I stir in a small amount of honey.

9. I slice the steak against the grain and drizzle the balsamic glaze over the top before serving.

Servings and timing

I usually get about 3–4 servings from one bavette steak, depending on size.

Preparation time: about 10 minutes
Cooking time: 8–10 minutes
Resting time: 5–10 minutes
Total time: approximately 25–30 minutes

Variations

I sometimes add caramelized onions to complement the balsamic glaze. When I want extra richness, I stir a small knob of butter into the balsamic reduction at the end. I also enjoy serving the steak with roasted vegetables or a simple arugula salad.

storage/reheating

I store leftover steak in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet over low heat or slice it thinly and serve it at room temperature to preserve tenderness. I avoid overcooking during reheating to prevent it from becoming tough.

FAQs

What is bavette steak?

Bavette, sometimes called flap steak, is a flavorful cut of beef with a loose grain that becomes very tender when sliced against the grain.

How do I know when the steak is done?

I use a meat thermometer and aim for about 130–135°F (54–57°C) for medium-rare.

Why slice against the grain?

Slicing against the grain shortens the muscle fibers, making the steak more tender.

Can I grill bavette steak instead of pan-searing?

I often grill it over high heat for similar results, cooking for a few minutes per side.

What side dishes pair well with this steak?

I enjoy serving it with roasted potatoes, grilled vegetables, or a crisp green salad.

Conclusion

I find this Bavette Steak with Balsamic to be a simple yet impressive dish that highlights the natural flavor of the beef. The tangy glaze and perfectly seared steak create a balanced and satisfying meal that I love preparing whenever I want something special.