As always when cooking steak, take the Bavette out of the fridge 1 hour before you cook it to allow it to come to room temperature. 

Rub a little oil over the Bavette and season it well with salt and pepper. Observe which direction the grains of the steak go in to help with slicing later on.

Put a cast iron skillet or pan on a medium high heat and sear the Bavette on one side.

The timing will depend on the thickness of the Bavette but generally it will take 3-4 mins on each side to achieve medium rare but I always use a probe to ensure complete accuracy. 

Cook it to 52 degrees C for a medium rare and let it rest until it gets to 55deg C.

For Bavette steak we advise not to go too much higher than medium as it’s better around this cuisson.

Allow the Bavette to rest for at least 5 mins before slicing. As mentioned earlier, look at the grains of the meat as you are going to want to slice it against the grain to ensure a softer, more tender bite every time.