When it comes to grilling and smoking meat, the bavette steak is a hidden gem that often gets overlooked. This flavorful cut, also known as the flap steak, is taken from the bottom sirloin and offers a rich, beefy taste that is perfect for smoking. In this article, we will explore the techniques and ingredients needed to achieve the perfect smoked bavette steak.
Ingredients for the Perfect Bavette Steak
To begin, gather the following ingredients:
- 1 ½ to 2 lb bavette steak
- Coarse ground black pepper
- Unrefined sea salt
- 2 TBSP tallow or goose/duck fat (from pasture-raised animals)
- 1 TBSP butter (from pasture-raised cows)
Preparation
Before you start smoking your bavette steak, it is important to bring it to room temperature and pat it dry with a paper towel. This will ensure that the steak cooks evenly and achieves a nice crust.
You will need a searing hot, heavy-based pan such as a cast-iron skillet or a griddle. There are two methods you can use to smoke your bavette steak.
Method 1: Creating a Crust
In this method, you will create a delicious crust on the steak. Liberally coat the meat with coarse ground black pepper and sea salt, being generous with the seasoning. Combine the tallow with the butter in the hot pan. The tallow will prevent the butter from burning. As the tallow and butter combination begins to smoke, lay the bavette steak in the pan to sear on each side for 3-7 minutes, depending on your preferred level of doneness.
Method 2: Coating with Fat
In this method, you will coat the steak with a thin layer of goose/duck fat to create a flavorful crust. Season the meat to taste with salt and pepper, and then coat it with the fat. Lay the bavette steak into the searing hot pan and turn it only once a rich, golden crust has formed. Reduce the heat to medium and cook for an additional 3-4 minutes on each side for a rare steak. Add the butter while frying or on the griddle for added richness.
It is important to use a meat thermometer to ensure the desired level of doneness is reached. The temperatures for rare, medium-rare, and medium are as follows:
- Rare: 120°F
- Medium Rare: 125°F
- Medium: 130°F
For those who prefer the thumbprint method, a rare steak will still be soft with very little spring-back. Medium-rare will have a little more spring-back, while medium will have even more.
It is crucial not to overcook the bavette steak beyond medium, as it will continue to cook when taken off the heat source.
Once the desired level of doneness is reached, remove the bavette from the pan and let it rest for a minimum of 5 minutes, but preferably This resting period allows the juices to redistribute throughout the steak, resulting in a tender and juicy final product. When ready to serve, slice the steak into strips across the grain for optimal tenderness.
Frequently Asked Questions
Q: What is bavette steak?
A: Bavette steak, also known as flap steak, is a flavorful cut of beef taken from the bottom sirloin. It offers a rich, beefy taste that is perfect for smoking.
Q: How should I season my bavette steak?
A: For a delicious crust, season the steak generously with coarse ground black pepper and sea salt. Alternatively, you can coat the steak with a thin layer of goose/duck fat for added flavor.
Q: How do I know when my bavette steak is cooked to the desired level of doneness?
A: It is best to use a meat thermometer to ensure accuracy. The temperatures for rare, medium-rare, and medium are 120°F, 125°F, and 130°F, respectively. Alternatively, you can use the thumbprint method to gauge the doneness of the steak.
Q: Can I smoke the bavette steak on a grill?
A: Yes, you can smoke the bavette steak on a grill. Simply follow the same methods and techniques mentioned in this article, but adjust the cooking time and temperature accordingly.
In Summary
Smoking a bavette steak is an excellent way to enhance its flavor and create a delicious crust. By following the methods and techniques outlined in this article, you can achieve a perfectly cooked, tender, and juicy smoked bavette steak that will impress your dinner companions. Experiment with different seasonings and fats to create your own signature smoked bavette steak recipe. Enjoy!
If you want to know other articles similar to Perfectly smoked bavette steak: a guide to cooking meat you can visit the Cooking category.
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