Bavette Steak

The bavette is a butcher’s cut with serious character. Taken from the sirloin area, this steak delivers deep, beef-forward flavor with a loose grain that soaks up marinades and finishes incredibly juicy when cooked hot and fast. It’s a favorite among chefs because it eats like a premium steak without the premium fuss.

Rich Flavor, Remarkable Tenderness

When sliced against the grain, bavette is tender, satisfying, and full of texture. It has a natural richness that stands up beautifully to simple seasoning—salt, pepper, and a hot cast-iron pan—or more complex preparations like chimichurri, fajitas, or steak salads. This is a cut that rewards confident cooking and delivers every time.

Versatile and Weeknight-Friendly

Bavette is ideal for grilling, broiling, or pan-searing, and it cooks quickly, making it perfect for busy weeknights or effortless entertaining. Serve it sliced thin for tacos, sandwiches, or over greens, or present it whole for a centerpiece steak dinner that feels elevated but approachable.

Why We Love It at Blackwater Pastures

Our bavette steak comes from cattle raised with care, on pasture, as part of a whole-farm system that prioritizes animal welfare, soil health, and flavor. The result is beef that’s honest, nutrient-dense, and deeply satisfying—meat you can feel good about feeding your family.

Cooking Tip

Cook hot and fast to medium-rare, rest briefly, and always slice against the grain for maximum tenderness.

Bold flavor. Everyday versatility. A true hidden gem of the beef world.