Bavette steak

NewfoundEgger

Costco calls it “flap” but I prefer the name bavette, as Aaron Franklin calls it in his steak book.  First time cooking this type of steak but it turned out well.  Used a light dusting of Chupacabra Steak seasoning on 2 steaks, and cow lick on the other.  Did a mini- reverse sear; ~15min at 250, then seared for ~2min per side at ~500ish.

the thicker section turned out just right, but the thinner ends were just a bit chewy.  For one third the price of ribeye, I think this will stick in the egg rotation.

lousubcap

Yep- lots of non main-stream steak cuts out there. Great result right there. 

Reverse sear related- use the low and slow reverse sear to hit within a couple of degrees*F on the low side and then just sear for the crust. 

That said, great bark right there as well.  Nailed the cook.

Dobie

It’s my go to for tacos, flap meat. 

paqman

We make tartare with the thinner section.  Try dry brining the meat 2-3 days before cooking, you won’t believe how much it improves it.  1% of the meat weight in salt is a good start.  This is one of my favourite cut of meat and it is fantastic cooked caveman style.  Your looks pretty good from here!

dmchicago

Beautiful. 

Bavette and Flatiron are two of my favorite cuts. 

Here’s a wagyu flatiron I got from HEB earlier this week. 

Langner91

Dobie said:

It’s my go to for tacos, flap meat. 

Truer words have never been spoken!

I hear the beef version is good on tortillas with various condiments, also.

Foghorn

That looks like a great cook and worthy of being in the rotation.

How did the seasonings compare?  I use the Chupacabra Steak rub all the time since some friends of mine started winning BBQ contests with it - whenever they have a "steak" or "ribeye" or similar category.

NewfoundEgger

First time using the Chupacabra steak seasoning. It was good, but think I prefer the Cow Lick.  Key difference is that Chupacabra has some sugar and I could taste a bit of sweetness.

YukonRon

beautiful beautiful results on a tricky cook. Thank you for sharing.

fishlessman

in new england we call those sirloin tips. ive probably eaten more of those than any other cut

Corv

This and Tri-Tip, either cut sliced thin, are my favorite sandwich fillings. I like them with mayo on homemade sourdough bread. Reliably yummy!

Grogu

fishlessman said:

in new england we call those sirloin tips. ive probably eaten more of those than any other cut

and we’re apparently odd balls in calling it that because when I’ve gone searching in the past for recipe ideas you get almost nothing searching sirloin tips. That always confused me because likewise I’ve probably eaten more of these than any other steak. Around here it’s typically sold already cut into strips. I don’t know that I’ve ever seen it like pictured above cooked whole and sliced after.

fishlessman

Grogu said:

fishlessman said:

in new england we call those sirloin tips. ive probably eaten more of those than any other cut

and we’re apparently odd balls in calling it that because when I’ve gone searching in the past for recipe ideas you get almost nothing searching sirloin tips. That always confused me because likewise I’ve probably eaten more of these than any other steak. Around here it’s typically sold already cut into strips. I don’t know that I’ve ever seen it like pictured above cooked whole and sliced after.

Always in strips. Cook in strips, cut it down into three tips, rotate it 90 degrees and the finish cut is sideways for tenderness. That or just put the cooked strip in a butter fried split top and eat it like a hotdog