Grilled Bavette with Roquefort Butter

Bavette is the French word for flank steak, a highly flavourful, loosely textured flat cut of meat taken from the abdominal muscles of the cow. It has often been called the butcher’s cut because it is said butchers reserved it for their own pleasure.
Grilled Bavette with roquefort butter

Bavette is a well-exercised cut of meat, especially from a pasture-raised cow, this means it can be pretty tough. The French believe the best method of cooking a bavette steak is to sear it, rendering a juicy, tender steak. Although, the real trick to the perfect Bavette is a long rest time. 10-15 minutes of rest leads to a tender and juicy piece of meat.


You will need:

150g Butter
A good quality Roquefort cheese
500g Bavette steak

How to make:

1) Place your Roquefort cheese in the freezer for half an hour so that it hardens up and is easier to grate. Take 150g of butter out of the fridge and allow to soften at room temperature.

2) Once the cheese is hard, finely grate a handful into the butter and mix until well combined. Set in the fridge until required. (Also great on toast!)

3) Season the steak well and in a smoking hot pan, fry for 4- 5 minutes per side. Set aside and allow to rest for 10 minutes.

4) Once the Bavette has rested, carve and place a slice of the butter on top. Quickly flash in the oven to get the butter melting.

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