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 just flavorful; it’s also packed with essential nutrients:
- Protein: Supports muscle repair and growth.
- Iron: Prevents anemia and promotes healthy blood cells.
- Zinc: Boosts immune function and wound healing.
- B Vitamins: Aids in energy production and brain health.
Furthermore, its high protein content makes it an excellent option for active individuals looking to fuel their bodies.
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 most commonly referred to as flap steak or flap meat. It may also be labeled as bottom sirloin flap.
2. Is bavette steak the same as flank steak?
No, while they share similarities in appearance, bavette steak is more tender and has a richer flavor compared to the leaner and chewier flank steak.
3. Can I use bavette steak for tacos?
Absolutely! Bavette steak is ideal for tacos due to its bold flavor and tender texture when sliced thinly against the grain.
4. How should I cook bavette steak?
Bavette steak can be grilled, pan-seared, or cooked sous vide. For best results, cook it to medium-rare and slice against the grain.
Conclusion
So, what is bavette steak called in the USA? Known as flap steak, this cut offers a perfect balance of flavor, tenderness, and affordability. Whether you’re exploring international cuisines or looking for a versatile cut of beef to elevate your cooking, bavette steak delivers every time. Its robust flavor, adaptability, and nutritional benefits make it a cut worth trying for your next meal.