Bavette steak comes from the skirt - a cut that's traditionally used as a braising steak, but is also great when trimmed ti create the bavette and quick-fryed to retain it's tenderness.

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We dry-age our steaks for 28-days so you get the best flavour!

Bavette steak - 8oz

£3.95

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We recommend using a heavy bottomed griddle pan (cast iron is best if you have one) to cook your steaks. We like to cook ours with butter, garlic and some fresh rosemary and/or thyme in the pan.

Make sure to let your steak come up to room temperature before cooking, and rest after cooking to avoid juices on the plate.

Bavette is definitely a quick fry steak - otherwise it can quickly become tough. We'd recommend a couple of minutes each side to take the steak to rare/medium-rare.

Bavette steak - 8oz

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