Bavette is one of the most underrated cuts on the cow — deeply flavoured, inexpensive, and perfectly suited to fast, high-heat grilling. Its loose grain and rich texture respond well to direct heat, making it ideal for a straightforward approach that highlights the meat’s natural character. The key is to avoid overcooking and to always slice against the grain, ensuring each bite remains tender and satisfying.

This recipe keeps things simple, using just olive oil, salt, and black pepper to season the steak. By focusing on clean, whole-food ingredients and respecting the cut’s qualities, the bavette shines without unnecessary fuss. Grilling over direct heat allows for a quick sear that locks in flavour, while an instant-read thermometer helps you nail the perfect resting temperature.

The result is a piece of beef that’s both accessible and impressive — a practical choice for everyday BBQ that doesn’t compromise on taste or technique. It’s a reminder that good cooking is about understanding your ingredients and tools, and letting the fire do the work.