by Chef Matthew Krenz

Father’s Day is this weekend. I am at an age where I am fortunate enough to be able to celebrate my dad and enjoy the day with my own kids. One of the things my father has taught me is to appreciate the lesser known cuts of beef. When you raise cattle and sell beef, you tend to learn to enjoy the “leftovers.” This versatile cut is anatomically near the flank and skirt, but when cooked properly leaves both well in the dust in flavor and tenderness. I will always encourage consumers to try some of the lesser cuts and learn how to cook them in ways that works best for you. I do all of that, because of my dad. If you have a favorite dry rub or seasoning blend, feel free to use that on this steak and enjoy. Cheers! 

Bavette steak

Makes 4 (5 oz.) portions
1 (20 oz.) bavette Steak
Salt, to taste
Pepper, to taste

1. Season your steak with a liberal amount of salt and pepper.
2. Preheat oven to 400°F and place a seasoned cast iron pan over high heat.
3. Pat steak dry with a towel and sear in the cast iron skillet on both sides, getting a nice crust.
4. Place in an oven safe pan and roast until 135°F is reached for a nice medium rare, about 5-10 minutes, I don’t recommend going over medium with this cut, it can get chewy.