Bavette Steak with Maître d'Hôtel Butter

Name: Bavette Steak with Maître d'Hôtel Butter
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1/2 cup unsalted butter (room temperature); 2 tablespoons fresh parsley (finely chopped); 1 tablespoon lemon juice; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 4 pieces bavette steak (approximately 200g each); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground)

30 min 4 servings Medium

All Recipes

Bavette Steak with Maître d'Hôtel Butter

Succulent bavette steak topped with rich, herbed maître d'hôtel butter.

Prep

15 min

Cook

10 min

Total

30 min

Servings

Difficulty

Medium

Bavette steak, also known as flank steak, is a flavourful cut of beef that's popular in French cuisine. Its rich, beefy taste makes it a favourite in many households, especially when paired with a classic herbed butter known as maître d'hôtel butter. This dish is a testament to the beauty of simplicity. With just a few quality ingredients, you can create a meal that's both elegant and satisfying. The key lies in the careful preparation and cooking of the steak, ensuring it's juicy and tender, with a delightful crust formed from searing in the pan.

Ingredients

Servings

Maître d'Hôtel Butter

Bavette Steak

Instructions

Prepare the butter

In a bowl, combine the softened butter with parsley, lemon juice, salt, and pepper. Mix until well combined. Shape the mixture into a log, wrap in plastic wrap, and refrigerate until firm.

Pro tip: Ensure the butter is at room temperature for easy mixing.

Season the steak

Pat the bavette steaks dry with paper towels. Season both sides with salt and pepper.

Pro tip: Drying the steaks helps achieve a better sear.

Heat the pan

Heat olive oil in a large skillet over high heat until it just begins to smoke.

Pro tip: A hot pan is crucial for a good sear.

Sear the steaks

Place the steaks in the pan and cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C).

Pro tip: Use a meat thermometer to check doneness.

Rest the steak

Remove the steaks from the pan and let them rest on a plate for 5 minutes.

Pro tip: Resting allows the juices to redistribute.

Serve with butter

Slice the steak against the grain and top with slices of maître d'hôtel butter. Serve immediately.

Pro tip: Slicing against the grain ensures tenderness.

💡

Tips & Tricks

<ul><li>Let the butter come to room temperature before mixing for a smooth texture.</li><li>Pat the steak dry to enhance browning.</li><li>Use a meat thermometer to ensure perfect doneness.</li><li>Let the steak rest to preserve its juices.</li></ul>

Serving Suggestions

Serve the bavette steak with maître d'hôtel butter alongside a fresh salad or steamed vegetables for a balanced meal. Pair it with a glass of red wine, such as a Cabernet Sauvignon or a Merlot, to enhance the beefy flavours of the dish. This steak can be prepared ahead of time by making the butter in advance and storing it in the refrigerator. If you have leftovers, store them in an airtight container and reheat gently to maintain tenderness.