Bavette Steak - Sharing Cut for Two
A Butcher’s Cut Made for Sharing
Cut from the flank by our expert seam butchers, Bavette Steak for Two is an excellent-value sharing steak with deep flavour and a distinctive open texture. One of the original butcher’s cuts, bavette rewards proper preparation: cooked hot and fast, rested well, and carved across the grain.
This generously sized bavette is perfect for two to share. Cook in a hot pan or over the grill to medium rare, then slice thinly for a steak that delivers real depth of flavour and superb value.
We also offer Bavette Steak 2 x 180g for those looking for individually portioned steaks with the same rich flavour and character.
Chef George Ryle Inspires
“Bavette steak for two to share requires careful cooking; too rare and it will be tough, cooked too much and it will also be tough. Show it a high heat initially, then baste thoroughly in foaming butter and rest very well indeed. Try resting the steak with a few slices of bone marrow butter on top, then serve with pommes frites, a green salad and a decent bottle of red. Or a similar set-up with a pool of peppercorn sauce.
Roast beetroots with apple cider vinegar, a splash of wine, fresh bay leaves and garlic, then peel and marinate with shallots and picked thyme leaves. Finely grate fresh horseradish into a bowl, season with salt and vinegar, then fold through a couple of large spoons of crème fraîche.
Serve the bavette with the beetroots and a large dollop of the horseradish crème fraîche. Or try a salad of watercress, shallot rings and pickled walnuts, again with a dollop of horseradish crème fraîche and a good red wine sauce.”
A Butcher’s Cut Made for Sharing
Cut from the flank by our expert seam butchers, Bavette Steak for Two is an excellent-value sharing steak with deep flavour and a distinctive open texture. One of the original butcher’s cuts, bavette rewards proper preparation: cooked hot and fast, rested well, and carved across the grain.
This generously sized bavette is perfect for two to share. Cook in a hot pan or over the grill to medium rare, then slice thinly for a steak that delivers real depth of flavour and superb value.
We also offer Bavette Steak 2 x 180g for those looking for individually portioned steaks with the same rich flavour and character.
Chef George Ryle Inspires
“Bavette steak for two to share requires careful cooking; too rare and it will be tough, cooked too much and it will also be tough. Show it a high heat initially, then baste thoroughly in foaming butter and rest very well indeed. Try resting the steak with a few slices of bone marrow butter on top, then serve with pommes frites, a green salad and a decent bottle of red. Or a similar set-up with a pool of peppercorn sauce.
Roast beetroots with apple cider vinegar, a splash of wine, fresh bay leaves and garlic, then peel and marinate with shallots and picked thyme leaves. Finely grate fresh horseradish into a bowl, season with salt and vinegar, then fold through a couple of large spoons of crème fraîche.
Serve the bavette with the beetroots and a large dollop of the horseradish crème fraîche. Or try a salad of watercress, shallot rings and pickled walnuts, again with a dollop of horseradish crème fraîche and a good red wine sauce.”
Original: $18.43
-65%$18.43
$6.45Description
A Butcher’s Cut Made for Sharing
Cut from the flank by our expert seam butchers, Bavette Steak for Two is an excellent-value sharing steak with deep flavour and a distinctive open texture. One of the original butcher’s cuts, bavette rewards proper preparation: cooked hot and fast, rested well, and carved across the grain.
This generously sized bavette is perfect for two to share. Cook in a hot pan or over the grill to medium rare, then slice thinly for a steak that delivers real depth of flavour and superb value.
We also offer Bavette Steak 2 x 180g for those looking for individually portioned steaks with the same rich flavour and character.
Chef George Ryle Inspires
“Bavette steak for two to share requires careful cooking; too rare and it will be tough, cooked too much and it will also be tough. Show it a high heat initially, then baste thoroughly in foaming butter and rest very well indeed. Try resting the steak with a few slices of bone marrow butter on top, then serve with pommes frites, a green salad and a decent bottle of red. Or a similar set-up with a pool of peppercorn sauce.
Roast beetroots with apple cider vinegar, a splash of wine, fresh bay leaves and garlic, then peel and marinate with shallots and picked thyme leaves. Finely grate fresh horseradish into a bowl, season with salt and vinegar, then fold through a couple of large spoons of crème fraîche.
Serve the bavette with the beetroots and a large dollop of the horseradish crème fraîche. Or try a salad of watercress, shallot rings and pickled walnuts, again with a dollop of horseradish crème fraîche and a good red wine sauce.”
