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Bavette Steak with Balsamic

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A flavorful bavette steak seared to perfection and finished with a rich balsamic reduction, butter, and fresh herbs for a simple yet elegant restaurant-quality meal.

Ingredients

  • 1 1/2 lb bavette steak
  • 1 tablespoon olive oil
  • 1/3 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon fresh rosemary or thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Remove the bavette steak from the refrigerator and let it rest at room temperature for about 20 minutes.
  2. Pat the steak dry with paper towels and season both sides generously with salt and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Place the steak in the hot skillet and sear for 3–4 minutes on each side, depending on thickness and preferred doneness.
  5. During the final minute of cooking, add butter, minced garlic, and rosemary or thyme to the skillet.
  6. Tilt the pan slightly and spoon the melted butter over the steak to baste it with flavor.
  7. Transfer the steak to a plate and allow it to rest for 5–10 minutes.
  8. In the same skillet, add the balsamic vinegar and simmer over medium heat until it reduces and thickens slightly.
  9. Slice the steak against the grain into thin strips.
  10. Drizzle the balsamic reduction over the sliced steak before serving.

Notes

  • Allowing the steak to come to room temperature helps it cook more evenly.
  • Slicing against the grain ensures a tender texture.
  • Caramelized onions pair well with the balsamic glaze.
  • Top with crumbled blue cheese or shaved parmesan for extra richness.
  • Cherry tomatoes can be added during the balsamic reduction for a brighter flavor.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/bavette-steak-with-balsamic/