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Pan-Seared Bavette Steak with Garlic-Parsley Butter, Crispy Potatoes, and Asparagus Recipe

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4 from 8 reviews

This Pan-Seared Bavette Steak with Garlic-Parsley Butter is a quick yet elegant French bistro-style dinner perfect for weeknights or guests. Featuring medium-rare bavette steaks seared to a deep crust and finished with a flavorful garlic-parsley butter, it’s paired with crispy golden potatoes and bright, crisp asparagus for a balanced and satisfying meal.

Ingredients

Steak

  • 2 bavette steaks (7–9 oz each, 3/4 to 1 inch thick)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 tbsp duck fat or neutral oil

Garlic-Parsley Butter

  • 1/2 cup unsalted butter, softened
  • 2–3 garlic cloves, minced very fine
  • 1/2 cup packed parsley, finely chopped
  • 1/4 tsp fine salt

Crispy Potatoes

  • 1 lb baby potatoes
  • Salt, for boiling water
  • 1 tbsp duck fat or neutral oil, for skillet

Asparagus

  • 1 bunch asparagus
  • Salt, for boiling water

Instructions

  1. Make garlic-parsley butter: In a bowl, thoroughly mix the softened unsalted butter with the minced garlic, finely chopped parsley, and fine salt. Once combined, refrigerate the butter mixture until ready to use, allowing flavors to meld.
  2. Parboil potatoes: Place the baby potatoes in a pot with cold salted water. Bring to a boil, then reduce to a simmer and cook until the potatoes are just tender when pierced with a fork, about 10-12 minutes. Drain them well and let steam-dry in the colander for 2–3 minutes to remove excess moisture.
  3. Blanch asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2–4 minutes until they turn bright green and become crisp-tender. Drain immediately and set aside to keep warm.
  4. Crisp potatoes: Heat a skillet over medium-high heat and add the duck fat or neutral oil. Add the parboiled potatoes and cook, turning occasionally, until deeply golden and crisp on all sides, about 8–10 minutes. Season with salt and freshly ground black pepper to taste.
  5. Sear steak: Pat the bavette steaks dry with paper towels and generously season both sides with kosher salt and black pepper. Heat the skillet over very high heat and add duck fat or oil. Place the steaks in the hot skillet and sear without moving until a deep, flavorful crust forms, about 3–4 minutes. Flip the steaks and sear the other side for 3 minutes. Add 1–2 tablespoons of the garlic-parsley butter to the pan and baste the steaks briefly by spooning the melted butter over them.
  6. Rest and slice: Transfer the steaks to a plate and let them rest for 5 minutes to redistribute juices. Slice the steaks thinly against the grain for maximum tenderness.
  7. Serve: Arrange the sliced steak on plates alongside the crispy potatoes and blanched asparagus. Top the steak with an additional small knob of garlic-parsley butter if desired for extra richness and flavor.

Notes

  • Use a very hot skillet to achieve a perfect crust on the steaks without overcooking the interior.
  • Resting the steak is crucial to retain all the juicy flavors.
  • Adjust garlic amounts in the butter to your preference—more for a stronger punch, less for subtle flavor.
  • Duck fat enhances the flavor depth but neutral oils like canola or vegetable oil work well too.
  • For even cooking, bring steaks to room temperature before searing.

Find it online: https://recipesbyliza.com/pan-seared-bavette-steak-with-garlic-parsley-butter-crispy-potatoes-and-asparagus-recipe/