Pan-seared Bavette (our steak method)
This week's video is a bit of a back-to-basics sort of thing. We like throwing these in with more complicated recipes, because honestly, lots of folks don't know how to cook a steak! Most important things to remember is that protein needs salt and pepper before it hits the heat, it really helps with the Maillard reaction for that amazing seared flavour.
For a searing steak like this (or filet, or ribeye, or anything like that) the trick is to use very high temperatures for not very long. Get the meat on the seasoned side on super hot cast iron, and don't leave it for too long. We usually eat it medium rare, but for rare, you can cook it a little less than we did here, and you can keep cooking longer (in two-minute increments) to get it up to medium, or medium well. I don't recommend well-done, personally! I think it lacks a lot of flavour!
We ate this with our chimichurri from last week!
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