Bavette

To cook to medium rare

1. Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)

2. Get your grill or pan smoking hot.

3. At the last minute, season well with East London Steak Co. rub – don’t use oil, if the grill or pan is hot enough, it won’t stick.

4. Stick your bavette on! Leave for a couple of mins to get a good colour then turn. Turn regularly to avoid burning. Cook for:

Medium Rare: 6-8 minutes

5. Rest on a warm plate, not too hot to touch, for at least 20 minutes.

6. Tuck in and enjoy! 

PLEASE NOTE: Bavette is easily overcooked. If in doubt rest the meat for longer rather than cooking longer.
To cook the perfect bavette, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC