USDA Choice Bavette Steak

Our first time having bavette cut was with 44 Farms and we are hooked! It's really easy to cook, just the right amount of fat balance. What we like most about it is that it has a really good beef flavor and it's very tender. We've cooked it whole, cut it up in pieces for a Mexican marinade, and also used it for an Asian cabbage stir fry, so it's our most versatile cut. We buy this cut with every purchase now.

I called 44 farms on Wednesday and they shipped me 8 bavette steaks the next day arriving Friday for a dinner party on Saturday. This quick ship was not available online, but I called and Heath helped me out. I unwrapped them first, rubbed olive oil and steak rub all over them, then vacuum sealed each one. I started them from frozen in my sous vide and left them in the bath for 6 hours at 123 degrees. I then took them out to the flat top and seared them on both sides until the steaks came up to 130-135 degrees. I let them rest and fed 8 people with enough leftover for my wife and I to have some decadent tacos the next day. I highly recommend this cut! You can see the advantage of the sous vide as the steaks are medium rare the whole way through, not just in the middle.

The Bravette steak from 44 Steaks is quickly becoming my go to steak! I love the deep beef flavor and surprising tenderness. My wife and I can split one with grilled green beans, Shitake Mushroom, and onions done on the griddle. I order them a dozen at a time....