Bavette
Bavette
The bavette is a flavorful and versatile cut of beef that comes from the lower belly of the cow. It’s prized for its rich beefy flavor and relatively tender texture when cooked correctly. This cut benefits from marinating to enhance its tenderness and flavor, making it a favorite for grilling or roasting.
To prepare a delicious bavette, start by seasoning it generously with salt, pepper, and your choice of herbs or spices. For best results, marinate it for a few hours or overnight to infuse more flavor into the meat. When ready to cook, preheat your grill or oven.
Sear the roast on high heat for a few minutes on each side to develop a nice crust, then lower the heat or move to indirect heat for the remainder of the cooking. Aim for medium-rare by checking the internal temperature; it should reach about 130-135°F.
Once cooked, let the roast rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite. Slice against the grain for the best texture, and serve it with your favorite sides or sliced on a salad.
Bavette
The bavette is a flavorful and versatile cut of beef that comes from the lower belly of the cow. It’s prized for its rich beefy flavor and relatively tender texture when cooked correctly. This cut benefits from marinating to enhance its tenderness and flavor, making it a favorite for grilling or roasting.
To prepare a delicious bavette, start by seasoning it generously with salt, pepper, and your choice of herbs or spices. For best results, marinate it for a few hours or overnight to infuse more flavor into the meat. When ready to cook, preheat your grill or oven.
Sear the roast on high heat for a few minutes on each side to develop a nice crust, then lower the heat or move to indirect heat for the remainder of the cooking. Aim for medium-rare by checking the internal temperature; it should reach about 130-135°F.
Once cooked, let the roast rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite. Slice against the grain for the best texture, and serve it with your favorite sides or sliced on a salad.
Bavette
The bavette is a flavorful and versatile cut of beef that comes from the lower belly of the cow. It’s prized for its rich beefy flavor and relatively tender texture when cooked correctly. This cut benefits from marinating to enhance its tenderness and flavor, making it a favorite for grilling or roasting.
To prepare a delicious bavette, start by seasoning it generously with salt, pepper, and your choice of herbs or spices. For best results, marinate it for a few hours or overnight to infuse more flavor into the meat. When ready to cook, preheat your grill or oven.
Sear the roast on high heat for a few minutes on each side to develop a nice crust, then lower the heat or move to indirect heat for the remainder of the cooking. Aim for medium-rare by checking the internal temperature; it should reach about 130-135°F.
Once cooked, let the roast rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite. Slice against the grain for the best texture, and serve it with your favorite sides or sliced on a salad.
