Guy Callister’s Guide to Bavette Steak
We met up with Guy Callister, a highly respected executive chef in Edinburgh, to get some tips on marinating, cooking and resting bavette beef. He also provided us with a delicious recipe for Marinated Bavette Steak that’s perfect for the barbecue this summer.
Bavette is the old school cut of beef usually taken from the abdominal muscles or flank. Traditionally, this cut would be slow braised to maximise its meaty flavour and to break down the muscle fibres to improve the texture for eating.
Modern techniques now see chefs marinating the bavette in citrus or vinegar before grilling, or searing it quickly on a hot pan. After it is cooked, resting the meat is the key to tenderness. Muscle fibres in the cut must be left to relax after the shock of fierce cooking, and the juices within the meat need to be given the chance to distribute themselves throughout for a juicy texture when eating.
Although we don’t use bavette on the menu in Chop House as we tend to go for rump steak instead, I’ve put together a tasty recipe for you all to try at home:
Marinated Bavette Steak
250g Scotch Beef bavette steaks
Juice and grated zest from 1/2 lemon
1tbsp balsamic vinegar
1 sprig of rosemary
1 sprig of thyme
1 clove of garlic, smashed & peeled
1tbsp good quality oil (I love cold pressed rapeseed right now- Scottish of course!)
Good salt and freshly milled pepper
Mix all of the marinade ingredients together and pour over the steaks. Cover and leave in the fridge overnight.
Heat the barbecue, a skillet pan or your grill until it’s very hot. Rub off the marinade from the steaks, then season generously with salt & pepper.
Cook the steaks confidently, leaving on the heat for 3-4 minutes each side to create a beautifully charred crust and a blushing medium-rare centre. Once done on both sides, remove from the heat and rest for 5 minutes before serving with your favourite flavoured mash, salad or good bread.