Reverse Seared Bavette

[Ishi]

After working my retirement part time job at the locker I’ve learned some of the many different cuts of meat. When my beef was butchered my son-in-law suggested the Bavette and sure why not.
The Bavette is the top part of the flank. Very few customers save them so they get ground up into burger.
The Bavette was seasoned with Sea Salted and BP and sat in the fridge for two days uncovered.

The YS640 was set at 200 degrees and a smoke tube was added with mesquite pellets and smoked for 3 hours.

Side note here after winning 2nd place in the judges choice Labor Day TD Robert said I could pick something other than the Inkbird probe. So I was in need of a fast meat probe so I picked the Therm Pro Lighting and it’s crazy fast plus as a lefty the readout will change so it’s not upside down!

Once the Yoder and grill grates achieved temps the Bavette was seared until it reached 145 degrees and let her rest for several minutes.

Mrs made mashed potatoes and corn and this was money.

This cut has a looser gain than a normal steak. Next beef is getting butchered in a few months and I’ll get this cut again.

 

[JLeonard]

Man that looks great! I’d be all over that plate.

Jim

 

[Ishi]

Man that looks great! I’d be all over that plate.

Jim

I enjoyed the great flavor! Carnivores delight

 

[SmokinEdge]

Nice cut of meat, looks delicious. I run the YS 640 and have and really like the TP Lightning it’s a great instant read therm. Nice work and a great plate shot.

 

[chilerelleno]

Hell Yeah!
That solves the age old question of ,
"Where's the Beef?!"

 

[DRKsmoking]

Never had or heard of this cut,

What a nice cook and the
Plate shot, yes perfect.
corn mashed and meat .Heaven

David

 

[BrianGSDTexoma]

Nice!

 

[edmonds]

Bavette, also known as flap steak, is very flavorful. And it looks like you did a great job on cooking it.
But like skirt steak, the grain tends to run along the short dimension. So it's best to first cut along the short dimension into several pieces and then rotate them to cut against the grain.

 

[BrianGSDTexoma]

What kind of smoking tube is that?

 

[tx smoker]

Bavette is a great cut. Very loose grain, render, juicy, and just super flavorful. You certainly did that one justice. Looks fantastic and a really good looking plate. Nice job all around.

So I was in need of a fast meat probe so I picked the Therm Pro Lighting

WOW!! That is so cool that you won something that is truly useful to you. So great to see the good people here making use of their TD prizes. Thanks so much for putting that little blurb in there.

Robert

 

[Ishi]

What kind of smoking tube is that?

It’s a weggie. I’ve had it for several years and the pellets burn for a couple hours

 

[Ishi]

Bavette, also known as flap steak, is very flavorful. And it looks like you did a great job on cooking it.
But like skirt steak, the grain tends to run along the short dimension. So it's best to first cut along the short dimension into several pieces and then rotate them to cut against the grain.

Agreed! After cutting it and once it was on the plate I knew I messed up. The next night I cut the leftovers the right way and makes a big difference

 

[civilsmoker]

Man that looks mighty tasty!!! Very nice work

 

[Steve H]

Bavette, also known as flap steak, is very flavorful. And it looks like you did a great job on cooking it.
But like skirt steak, the grain tends to run along the short dimension. So it's best to first cut along the short dimension into several pieces and then rotate them to cut against the grain.

I thought that was the case. Very flavorful indeed.

 

[Steve H]

Looks like perfection here! Point for sure!

 

[Rafter H BBQ]

Nice job, man that looks awesome!

 

[Redicans]

Beautiful looking piece of meat!! Nice meal also! Love the Thermopen.