Steak enthusiasts and home cooks alike often encounter the term bavette steak, a name commonly used in French cuisine. However, this flavorful and versatile cut of beef is known by a different name in the United States. If you’ve ever been curious about what bavette steak is called in the USA, this guide will give you all the key information you need to recognize, cook, and enjoy this often overlooked cut. In the U.S., bavette steak is most commonly referred to as flap steak. Therefore, understanding its characteristics and culinary uses can help you make the most of this delicious cut.
What is Bavette Steak?
Bavette steak, which gets its name from the French word for “bib,” is a long and flat cut taken from the bottom sirloin of the cow. Its appearance, with a coarse grain and moderate marbling, makes it distinct from other cuts. Moreover, bavette steak is highly prized for its bold, beefy flavor and its ability to absorb marinades, making it a versatile choice for a variety of cuisines.
What is Bavette Steak Called in the USA?
In the United States, bavette steak is commonly referred to as flap steak or flap meat. It is also sometimes labeled as bottom sirloin flap due to its location on the cow. However, regional variations in naming conventions can lead to some confusion. For example, while bavette steak and flap steak are interchangeable terms, some butchers might group it with other cuts like skirt or flank steak. Therefore, it’s essential to ask for the specific cut by name or location to ensure you’re getting the right steak.
On the other hand, knowing the different names for bavette steak can open up a world of culinary possibilities. Whether you’re shopping at a local butcher or browsing online, being able to identify what bavette steak is called in the USA will make your search easier and more successful.
How Does Bavette Steak Differ from Other Cuts?
| Cut | Location on the Cow | Texture and Flavor | Best Uses |
|---|---|---|---|
| Bavette Steak | Bottom sirloin | Coarse grain, rich, beefy | Grilling, stir-fries, fajitas |
| Flank Steak | Lower abdomen (flank) | Lean, slightly chewy | Grilling, slicing thin, marinades |
| Skirt Steak | Plate section (below ribs) | Thin, intense flavor, chewy | Tacos, fajitas, high-heat cooking |
| Ribeye | Upper rib section | Marbled, tender, buttery | Grilling, pan-searing |
Key Differences:
- Texture: Bavette steak has a coarse grain and moderate marbling, making it more tender than flank steak but less fatty than ribeye.
- Flavor: Bavette steak’s beef-forward flavor is richer than flank steak but slightly milder than skirt steak.
- Cooking Style: Bavette steak is more forgiving than flank or skirt steak, adapting well to a variety of cooking methods.
As a result, bavette steak stands out as a highly versatile and flavorful option that bridges the gap between lean cuts and highly marbled steaks.
Why Choose Bavette Steak (or Flap Steak)?
1. Bold Flavor
Bavette steak is celebrated for its robust, beefy taste, which holds up well to bold seasonings and marinades. Therefore, it is an excellent choice for dishes that require strong, savory flavors.
2. Affordability
Compared to premium cuts like ribeye or filet mignon, bavette steak offers a budget-friendly alternative. Consequently, this makes it ideal for families or home cooks looking for high-quality beef without overspending.
3. Culinary Versatility
Bavette steak can be used in a wide range of dishes. Whether you’re grilling it for a summer barbecue or slicing it for tacos, its adaptability ensures a delicious result every time. Furthermore, its ability to absorb flavors from marinades makes it a favorite for international cuisines.
How to Cook Bavette Steak Perfectly
Cooking bavette steak (or flap steak) requires an understanding of its coarse grain and marbling. Proper preparation and cooking techniques ensure tenderness and flavor.
Step-by-Step Cooking Guide
1. Marinate for Flavor
- Why: Bavette steak absorbs marinades exceptionally well, enhancing its natural beefy flavor.
- Suggested Marinade Ingredients:
- Olive oil
- Lime juice or vinegar
- Garlic and shallots
- Chili powder, cumin, or soy sauce (depending on cuisine)
2. Choose a Cooking Method
- Grilling: Preheat your grill to high heat. Grill bavette steak for 3–5 minutes per side for medium-rare.
- Pan-Searing: Heat a cast-iron skillet over medium-high heat. Sear each side of the steak for 4–5 minutes, creating a caramelized crust.
- Sous Vide: Cook at 130°F (medium-rare) for 1–2 hours, then finish with a quick sear for a crisp exterior.
3. Rest and Slice
- Let the steak rest for 5–10 minutes after cooking to help preserve its juices.
- Slice against the grain to maximize tenderness and ensure every bite is flavorful.
As a result of these steps, you’ll achieve a perfectly cooked bavette steak every time.
Dishes Featuring Bavette Steak
Bavette steak’s versatility makes it a star ingredient in various recipes:
1. Fajitas
Thinly sliced bavette steak pairs beautifully with sautéed peppers and onions in warm tortillas. Moreover, its bold flavor complements classic Tex-Mex seasonings perfectly.
2. Asian Stir-Fry
Use thin slices of bavette steak with soy sauce, ginger, garlic, and fresh vegetables for a quick and flavorful stir-fry. Furthermore, its ability to absorb sauces makes it ideal for this dish.
3. Steak Salad
Layer slices of grilled bavette steak over fresh greens, cherry tomatoes, red onions, and a balsamic vinaigrette for a hearty salad. Consequently, it transforms a light dish into a satisfying meal.
4. Tacos
Bavette steak’s bold flavor makes it an excellent filling for tacos, paired with toppings like pico de gallo, guacamole, and cilantro.
Nutritional Benefits of Bavette Steak
Bavette steak is not only delicious but also provides a number of health benefits. It is a lean cut of beef and offers high-quality protein along with key nutrients such as iron, zinc, and B vitamins, which are essential for your overall health. By choosing bavette steak, you can enjoy the taste of red meat while getting a healthier option compared to fattier cuts like ribeye or T-bone.
Here are the main health benefits of bavette steak:
- High-Quality Protein: Protein is vital for building and repairing tissues, muscle growth, and immune function. Bavette steak provides 23g of protein per 3-ounce serving, making it an excellent source of lean protein.
- Iron: Bavette steak is rich in heme iron, which the body absorbs more easily than plant-based iron. A 3-ounce serving offers 2.2mg of iron, which helps with red blood cell production and prevents iron deficiency.
- Zinc: Zinc supports the immune system, wound healing, and cell growth. Bavette steak provides 4mg of zinc per serving, which is important for overall health.
- B Vitamins: Bavette steak is a good source of Vitamin B12, providing 2.5mcg per serving. Vitamin B12 supports nerve function, red blood cell formation, and energy production.
- Low in Saturated Fat: Bavette steak has less saturated fat than fattier cuts like ribeye. It contains 13g of total fat, with only 5g of saturated fat, making it a healthier option for people looking to limit their intake of unhealthy fats.
Here is the nutritional breakdown of bavette steak for a typical 3-ounce serving:
| Nutrient | Amount per 3 oz (85g) |
|---|---|
| Calories | 210 |
| Protein | 23g |
| Total Fat | 13g |
| Saturated Fat | 5g |
| Cholesterol | 60mg |
| Carbohydrates | 0g |
| Fiber | 0g |
| Iron | 2.2mg |
| Zinc | 4mg |
| Vitamin B12 | 2.5mcg |
Why Choose Bavette Steak for Your Health?
- Rich in Protein: Bavette steak provides 23g of protein per serving, helping with muscle repair, immune function, and energy levels.
- High in Iron: With 2.2mg of iron, bavette steak helps produce red blood cells and fight iron deficiency.
- Packed with Zinc: The 4mg of zinc in bavette steak supports immune function and overall health.
- Low in Saturated Fat: Bavette steak has less saturated fat than fattier cuts like ribeye, making it a better choice for a heart-healthy diet.
- B Vitamins: Bavette steak offers 2.5mcg of Vitamin B12, which supports nerve health and energy production.
Incorporating bavette steak into your meals lets you enjoy a tasty and nutritious cut of beef while benefiting from its protein, vitamins, and minerals. Whether grilled, pan-seared, or used in your favorite recipes, bavette steak is a flavorful and healthy option for your next meal. Pair it with vegetables and whole grains for a balanced, well-rounded dish that promotes good health.
Give bavette steak a try—you’ll enjoy its rich flavor and health benefits without compromising on taste!
For more inspiration, check out our guide to quick lunch recipes.
FAQs: What is Bavette Steak Called in the USA?
1. What is bavette steak called in the USA?
In the United States, bavette steak is commonly known as flap steak or flap meat. It may also be labeled as bottom sirloin flap in some butcher shops. This cut comes from the lower chest area of the cow, specifically from the sirloin section. Due to its texture and flavor, it is often used interchangeably with other cuts, but the term “bavette” is not as widely recognized as “flap steak” in many American markets.
2. Is bavette steak the same as flank steak?
No, bavette steak and flank steak are different cuts, though they share some similarities. Bavette steak is more tender and has a richer, beefier flavor compared to flank steak. Flank steak tends to be leaner and can be chewier, especially if not cooked properly. Bavette is also slightly thicker and has a looser grain, making it better at absorbing marinades. While both cuts are great for grilling, bavette offers a more forgiving texture when cooked and sliced correctly.
3. Can I use bavette steak for tacos?
Absolutely! Bavette steak is an excellent choice for tacos due to its deep, beefy flavor and tender texture when sliced thinly against the grain. It holds up well to marinades, making it perfect for recipes that require bold seasoning. When cooked to medium-rare and sliced properly, bavette steak provides a juicy, flavorful filling for tacos. You can pair it with toppings like onions, cilantro, lime, and salsa for a delicious, satisfying meal.
4. How should I cook bavette steak?
Bavette steak is versatile and can be cooked in several ways, including grilling, pan-searing, or using the sous vide method. For grilling or pan-searing, ensure that you cook it to medium-rare or medium to preserve its tenderness and flavor. Let the steak rest for a few minutes after cooking to allow the juices to redistribute. Always slice the bavette steak against the grain to ensure it remains tender. This cut is best enjoyed with a little pink in the middle, as overcooking it can lead to a tougher texture.
Conclusion
So, what is bavette steak called in the USA? In the U.S., bavette steak is most commonly known as flap steak or flap meat, though it may also be labeled as bottom sirloin flap. This cut of beef comes from the lower chest area of the cow, specifically from the sirloin section. Bavette steak offers a unique balance of flavor, tenderness, and affordability, making it an excellent choice for various cooking methods, from grilling and pan-searing to sous vide.
The cut is prized for its rich, beefy flavor and tender texture, especially when cooked correctly. It is an incredibly versatile cut, perfect for a wide range of recipes, including tacos, stir-fries, and steak sandwiches. Because of its tender nature and ability to absorb marinades, bavette steak is ideal for dishes that require bold flavors and a juicy, satisfying bite.
Whether you’re exploring international cuisines like French or Mexican or just looking for a reliable and cost-effective cut to elevate your everyday meals, bavette steak delivers consistently excellent results. Its robust flavor, adaptability, and relatively lower cost compared to other cuts make it a must-try option for both seasoned chefs and home cooks alike. Add bavette steak to your repertoire for a flavorful and versatile addition to your next meal.