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Bavette Steak with Balsamic

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A tender, juicy bavette steak seared to perfection and finished with a rich balsamic reduction that adds a tangy-sweet depth of flavor.

Ingredients

  • 1 1/2 pounds bavette steak
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, crushed
  • 2 sprigs fresh rosemary or thyme
  • 1/3 cup balsamic vinegar
  • 1 tablespoon butter
  • 1 teaspoon honey (optional)

Instructions

  1. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
  2. Pat the steak dry and season generously with salt and black pepper on both sides.
  3. Heat a heavy skillet over high heat and add olive oil.
  4. Sear the steak for 3–4 minutes per side for medium-rare, adjusting for thickness.
  5. During the final minute, add butter, crushed garlic, and rosemary or thyme to the pan.
  6. Tilt the pan and spoon the melted butter over the steak.
  7. Remove the steak and let it rest for 5–10 minutes.
  8. Reduce heat to medium and pour balsamic vinegar into the same pan. Simmer until slightly thickened, about 3–5 minutes. Stir in honey if desired.
  9. Slice the steak against the grain and drizzle the balsamic glaze over the top before serving.

Notes

  • Use a meat thermometer and aim for 130–135°F (54–57°C) for medium-rare.
  • Always slice against the grain for maximum tenderness.
  • Add caramelized onions for extra depth of flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently to avoid overcooking and toughness.

Nutrition

Find it online: https://recipesbyliza.com/bavette-steak-with-balsamic/