USDA Choice Bavette Steak
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Bavette Steak: The Butcher's Best-Kept Secret
Bavette is the cut butchers used to keep behind the counter instead of putting it out in the case. It comes off the sirloin, it's heavily marbled, and it carries more beef flavor than almost anything else on the animal.
Each steak is cut to 12 ounces. The grain is loose and open, which is why bavette takes a marinade so well — and why it's just as good with nothing but salt, pepper and a hot fire.
You'll usually find it sitting next to flank steak and outside skirt steak. All three cook the same way — fast, over high heat, sliced thin against the grain. Bavette is the most marbled of the group, so it eats the richest.
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