Bevette / bottom sirloin 10oz steaks on average Chefs secret steak
Bavette steak is a long, flat, and tender cut of beef from the bottom sirloin of a cow. It's also known as flap steak.
Bavette steak, also known as flap steak, comes from the bottom sirloin and is prized for its loose grain, rich flavor, and tenderness when cooked properly. It’s best grilled, pan-seared, or sous-vide, then sliced against the grain for maximum tenderness. A quick marinade enhances its flavor, making it perfect for tacos, fajitas, or steak salads.
Bavette steak, also known as flap steak, comes from the bottom sirloin and is prized for its loose grain, rich marbling, and deep beefy flavor. It’s similar to flank or skirt steak but is more tender when cooked and sliced correctly. Best cooked over high heat (grilled, pan-seared, or broiled) and served medium-rare (130-135°F), it pairs perfectly with marinades, chimichurri, or bold seasonings
