How to Cook our Grass-Fed, Dry-Aged, Bavette Steaks
Our Master Butchers have hand-prepared these Grass-Fed, Dry-Aged, Bavette Steaks for you to cook simply at home. This steak, hand-cut by our master artisan butchers is often called the butcher’s cut. Do they keep this deeply flavoured; quietly superior steak quiet on purpose?
One bite and you’ll be in on the secret.
Some Simple Steps:
- Allow the steak come to room temperature
- Add oil to a medium/hot pan
- Lightly season the steak with salt and pepper
- Sear the steak for 3 mins on each side
For medium steak:
- Cook for 5 mins on one side
- Cook for 3 mins on one side
- Cook for 1 min on the sides
Then:
- Remove and loosely wrap in tinfoil, shiny side down
- Allow to rest for 5 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
#JoyOnAPlate
