The Bavette steak, also known as Sirloin Flap, is a hearty, boneless cut that is full of flavor. We commonly use flap and flank interchangeably for fajita meats, but decided to mix things up a bit with this recipe.
This recipe is quick and easy to follow, but the dish itself is elevated and decadent. Perfect for pairing with a grilled salad or herbed polenta. You can follow along with the recipe in this blog or save the recipe card at the bottom to make later.
Shipley Farms Whiskey Peppercorn Dressed Dry-Aged Bavette Steak
Adapted from Vindulge
Prep time: 15 mins
Cook time: 10 mins
Rest time: 10 mins
Total time: 35 mins
Serves around 4 people
- 1.5lb Dry-Aged Bavette steak
- A pinch of kosher salt
- Black pepper to taste
- A pinch of garlic powder
For the sauce:
- 1/4 cup whiskey
- 1 TBSP whole peppercorns, crushed
- 1/2 cup of bone broth (can also use beef stock)
- 1/2 cup heavy cream
- Salt to taste
- Preheat grill or griddle over Med/High Heat - we used a griddle over our gas range. We used indirect heat to finish the Bavette off, which you can learn more about here.
- Trim any excess fat off your Bavette, pat dry with a paper towel.
- Combine your salt, pepper, and garlic powder in a small bowl and sprinkle over both sides of the Bavette, using your fingers to work the seasonings gently into the surface of the meat.
- Before starting your steak, you can go ahead and preheat a cast iron pan or pot on Med-High heat for your sauce.
- Sear the Bavette over direct heat on your cooking surface for about 2 minutes each side. Once a nice sear has developed on both sides, move the steak over to indirect heat and cover with a pan lid.
- While your steak is finishing off, start your sauce in the preheated pan by adding your whiskey and peppercorns, allowing to simmer for just a minute before adding the beef broth. Continue to stir an simmer for 2 more minutes.
- After 5 minutes, temp your Bavette with a meat thermometer. You want to aim for 125-130 degrees Fahrenheit before removing from heat.
- Once you reach the desired temp, you can transfer your bavette to a cutting board or plate, loosely tent it with foil, and allow to rest for at least 10 minutes. This will help your steak finish cooking and lock in all those delicious flavors.
- After your sauce has reduced just slightly, you can add the cream and salt, stirring and simmering for 8 or 10 more minutes, until it has reduced.
- After resting, slice your Bavette against the natural grain of the meat and plate, dressing it with your peppercorn sauce before serving.
We hope you enjoy this recipe! Feel free to email us at firstname.lastname@example.org or tag us on Instagram/FB @shipleybeef to show us your creations.