Sous vide bavette steak with garlic butter

Looking for a steak that combines rich beef flavour with incredible tenderness? Bavette, also known as flank steak, is one of the most underrated cuts of beef. When cooked sous vide, it transforms into a juicy, flavour-packed steak with a perfect medium-rare finish from edge to edge.

Finished with a simple homemade garlic butter and a quick high-heat sear, this recipe lets the natural flavour of the beef shine. It's an excellent choice for weekend dinners, special occasions, or whenever you're craving a restaurant-quality steak at home.

Ingredients

Bavette

• 800 g bavette steak
• 2 tsp sea salt
• 1 tsp freshly ground black pepper

Garlic butter

• 75 g unsalted butter, softened
• 2 garlic cloves, finely minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sea salt
• Freshly ground black pepper

Equipment

• Sous vide stick
• Vacuum sealer
• Vacuum bags 
• Sousvide waterbowls
• Cast iron pan, barbecue, or grill

Preparation method

1. Prepare the bavette

Pat the bavette dry with kitchen paper and season generously with sea salt and black pepper.

Place the steak in a vacuum bag and seal tightly.

2. Cook sous vide

Preheat your sous vide water bath to 54.5°C.

Submerge the sealed bavette completely and cook for 2 to 4 hours.

This temperature delivers a beautifully juicy medium-rare result while maintaining the bavette's characteristic beefy flavour and tender texture.

3. Make the garlic butter

While the steak cooks, combine the softened butter, garlic, parsley, sea salt, and a few twists of black pepper in a small bowl.

Mix until fully combined and set aside.

4. Sear the steak

Remove the bavette from the vacuum bag and pat completely dry.

Heat a cast iron pan, barbecue, or grill until extremely hot.

Sear the steak for approximately 45–60 seconds per side until a rich crust develops.

5. Slice and serve

Allow the bavette to rest for 5 minutes.

Slice thinly against the grain, which is essential for achieving the most tender texture.

Top with a generous spoonful of garlic butter and allow it to melt over the warm steak before serving.

Serving suggestion

Sous vide bavette pairs beautifully with:

• Roasted potatoes
• Grilled asparagus
• Honey-thyme carrots
• Green salad
• Chimichurri sauce

Why sous vide is perfect for bavette

Bavette is prized for its deep beef flavour but can become tough when cooked incorrectly.

Sous vide eliminates the risk of overcooking by bringing the entire steak to the exact desired temperature. The result is a juicy, evenly cooked steak with exceptional tenderness and flavour.

Combined with a quick sear and rich garlic butter, it's one of the best ways to enjoy this underrated cut of beef.

Looking for more steak inspiration?

Explore more elegant dishes in our sous vide recipe collection or discover helpful tips, guides, and seasonal ideas in our blog articles.