Bavette Steak

Bavette Steak

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

For the Steak

• Marrow Detroit Bavette Steak

• 1 tbsp Falksalt Pink Himalayan Salt Flakes

• 1 tbsp freshly ground black pepper

• 2 tbsp beef tallow or cooking oil

• Marrow Butter to taste (see separate recipe)

Directions

• Allow the steak to come to room temperature

• Preheat the oven to 400ºF

• Heat a cast iron skillet (or oven proof skillet) over medium high heat. Season steak with Falksalt and ground pepper. Melt tallow in the cast iron until shimmering. Add the bavette steak to the pan, searing both sides for 2 minutes, or until a brown crust has developed on each side

• Place the steak in the oven to finish cooking internally. For a medium steak, pull when the internal temperature reaches 125ºF in the thickest part of the steak, about 4 minutes. Know that the steak will rise about 10ºF during resting once removed from the oven

• Slice the steak against the grain to allow a tender cut and garnish with more salt to taste, and a knob of marrow butter