Are you confused about whether flank steak is the same as bavette? Well, you are not alone. Many people often get confused between the two cuts of beef as they look quite similar and even have some overlapping characteristics.

Flank Steak
Let’s first talk about flank steak. It is a long and flat cut of beef that comes from the abdominal muscles of the cow.

Flank steak is known for its delicious flavor and unique texture, which makes it a popular choice among beef lovers. It is also a relatively lean cut of meat, which means it can be a healthier option compared to other cuts.

What Is Bavette?

Now coming to bavette, it is a French term that generally refers to any thin and long cut of beef that comes from the sirloin or flank area. However, in North America, bavette typically refers to the flap meat or flap steak, which comes from the bottom sirloin butt. Bavette has gained popularity in recent years as an affordable alternative to pricier cuts like ribeye or filet mignon.

What Are the Differences Between Flank Steak and Bavette?
Although both flank steak and bavette come from the same general area of the cow, there are some key differences between them:

Location on Cow

Flank steak comes specifically from the lower part of the cow’s abdomen muscles whereas bavette can come from either sirloin or flank areas.

Texture

Flank steak has long muscle fibers that run parallel to each other, which makes it quite tough if not cooked properly. Bavette has shorter fibers than flank steak which make it more tender.

Fat Content

Flank steak is generally leaner than bavette due to its location on the cow. However, bavette can have a good amount of marbling which makes it more flavorful.

How to Cook Flank Steak and Bavette?

Both flank steak and bavette are versatile cuts of beef that can be cooked in a variety of ways. However, due to their different textures and fat contents, they require slightly different cooking methods:

Flank Steak

Flank steak is best cooked quickly at high heat to prevent it from getting tough. It is perfect for grilling, broiling or pan-searing. Make sure to marinate the steak beforehand to add flavor and tenderize the meat.

  • Grilling: Preheat grill to high heat. Pat the steak dry and season with salt, pepper or any desired seasoning.

    Grill for 3-4 minutes on each side for medium-rare or until desired doneness is achieved.

  • Pan-searing: Heat a skillet over medium-high heat with some oil. Once hot, add the steak and cook for 3-4 minutes on each side for medium-rare or until desired doneness is achieved.

Bavette

Bavette can be cooked similarly to flank steak but it has a bit more fat content which means it can handle longer cooking times without drying out.

Grill for 5-6 minutes on each side for medium-rare or until desired doneness is achieved. Once hot, add the steak and cook for 5-6 minutes on each side for medium-rare or until desired doneness is achieved.

The Bottom Line
To sum it up, flank steak and bavette may look similar but they come from different parts of the cow and have some slight differences in texture and fat content. Both cuts are delicious and can be cooked in various ways. So next time you’re at the butcher’s shop, you’ll know which cut to choose based on your preferences and cooking methods.