If you can find one, choose a dry-aged steak; it will be a little more expensive but has a deeper flavour. Bavette is a flat steak, but it has thicker and thinner parts – you want to choose a thicker steak where possible, so the meat isn’t so easy to overcook. It is a relatively lean cut, but will have a little marbling; this is good as it will keep the meat juicy. Fat is also an excellent carrier of flavour, so you can expect an especially ‘beefy’ flavour from this cut.

Due to the fibrous nature of the cut, some treatment before cooking bavette is always a good idea. Whether this is physically, in the form of tenderising with a meat hammer or bashing with a rolling pin, or chemically in the form of a marinade, brine or rub, bavette really benefits from a bit of attention before it hits the pan. 

A dry rub is advised for barbecuing. Try out a cure of equal quantities coarse salt and sugar with ground spices of your choice and some lemon for acidity. Cure for up to 12 hours, then wash off, pat dry and cook on the barbecue. 

Brining the steak is well worth the time if you have it. This technique not only seasons the meat evenly all the way through, but ensures a juicy steak. You can also add ingredients such as herbs and spices to the brine for extra flavour. Learn more about brining here. 

Marinating bavette also adds plenty of tailored flavour to the beef, and using acidic ingredients in your marinade such as citrus, vinegars, alcohol or even yoghurt helps to tenderise the meat.

The bavette comes from the abdominal muscles, meaning it is a well-worked part of the cow, and it can be tough if not treated correctly. A long, slow braise in a curry or stew gives the meat time to break down and soften. Alternatively, it should be cooked rare, then finely sliced against the grain for a tasty and tender steak; this means it lends itself well to quick cooking methods such as barbecuing or pan-frying. Slicing against the grain ensures you don’t get stringy or chewy steak, and it's perfect for sandwiches, salads or tacos. Take a look at our simple recipe below for a peppered bavette steak, then go on to browse our whole collection of bavette recipes.

You can’t beat steak and chips, and a nice bavette steak is no exception! Whether it be chunky triple-cooked chips, skinny fries, or even the cheesy polenta chips above, chips are a steak's best friend. Check out our favourite steak sauces too, to finish off this classic, crowd-pleasing dish.

If you love steak but don't fancy a full-on slap-up steak dinner, pan-fried rare steak is a tasty and special salad topper. Bavette is best cooked rare, has a nice amount of texture to it and is delicious served hot or cold.