44 Farms Bavette Steak, Soy Sauce, Balsamic Vinegar, Worcestershire, Lemon Juice, Garlic, Dried Thyme, Black Pepper, Crushed Red Pepper, Avocado Oil, Salt

Contains: Fish, Soy
May Contain Gluten

The bavette is a fantastic steak to cook but it does require patience and attention. It is a dense cut that takes a long time to begin getting warm at the center, but once it begins getting hot it cooks very quickly. For this reason, it is especially important to bring this steak to room temperature before beginning cooking.

Remove steak from refrigeration 30 minutes before cooking to temper to room temperature. Remove steak from bag, discarding excess marinade.

Place a non-stick pan or well-seasoned cast iron skillet over med-high heat. Season steak with salt and oil the pan. If grilling, oil the steak. Sear steak on each side until it gains good color, about 5 minutes per side. Be aware that there is sugar in this marinade in the form of balsamic vinegar which may burn if left unattended.

Once steak is cooked to desired temperature (pull at an internal temperature of 120°F for rare, 130°F for mid-rare, 140°F for medium, 150°F for mid-well, and 160°F for well-done) allow to rest on a cooling rack for 10 minutes before slicing against the grain and serving.

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