Bavette Steak (Flap Steak)

$32.99
$0.00 $32.99
• Per package
Per package

4.8 average rating from 5 reviews

16oz avg/package

  • 100% grass fed and finished. Cattle are never fed grain
  • Raised clean. Cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • A steak with many names. Bavette steaks are also known as the faux hanger steak or flap steak
  • Ready to marinate. The loose grain of bavette steaks allow them to absorb marinades exceptionally well
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Minimum order $125
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

Our Beef

Our 100% grass fed and finished beef comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Raised on Open Pasture Year-Round

Cooking Tips

Grass-finished Bavette steak is prized for its loose grain, deep beefy flavor, and natural tenderness—making it a favorite among chefs and steak lovers. Because it’s lean and cooks quickly, Bavette does best with moderate to medium-high heat and should be kept at or below medium (140–145°F) to preserve its juiciness. A simple 30-minute oil-based marinade enhances browning and keeps the meat supple, giving you a wider, more forgiving cooking window.

General Tips:

  • Sear quickly over medium to medium-high heat for a flavorful crust without overcooking
  • Bavette varies in thickness—pull thinner ends off heat earlier for even doneness
  • Rest for 5 minutes, then slice very thinly against the grain, ideally at a slight angle
  • Marinades with oil, garlic, herbs, and a splash of acid (like lime or vinegar) complement this cut beautifully

Grill Tips:

  • Preheat to medium-high and oil the grates lightly to prevent sticking
  • Grill 2–3 minutes per side over direct heat—Bavette cooks fast
  • Move thicker portions to indirect heat if needed to finish gently
  • Aim for 130–135°F internal temp before resting, as the temperature continues to rise while off the heat
  • Always slice against the grain to highlight the steak’s natural tenderness