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cooked bavette steak


Note: This makes the base marinade, which tenderizes the meat with enough for up to 1kg of steak. This can be enhanced with a whole variety of flavours from crushed spices, fresh and dried herbs, garlic and onion powder or even a splash of Bourbon.

cooked steak on resting tray
  1. Simply mix the ingredients together then pour into a zip lock bag, add the steak and marinade in a fridge, for minimum 2 hours or up to 12 hours.
  2. Once marinated drain away excess juices and pat dry, bringing to room temperature precooking.

to cook:

  1. Preheat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
  2. Massage the steak with a little goose or duck fat.
  3. Sear the steak on both sides over high heat creating a rich, dark crust then reduce to medium heat.
  4. Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
  5. For perfect skirt steak, press the steak with your thumb at the thickest point, it should have a slight spring to touch and a core temperature of 50°C before resting.
  6. Leave to rest in a warm place for half the cooking time before carving into thin slices against the grain.
cooked bavette steak