The perfect bavette steak with The Tattooed Butcher, James Smith

Prep time 5-10mins
cook time 17mins

This recipe was created for us by The Tattooed Butcher. To James, butchery is an art form but he shares with us his love of cooking and experimenting with flavours around meat. This simple recipe teaches how to cook the perfect bavette steak, or the top part of a flank steak as some may refer to it. Your butcher should be able to help you out if you are struggling to find a quality bavette cut.

This would be perfect served with salad, mash or chips. Or simply serve with roasted vegetables. He used his trusty Lodge 26cm skillet for this recipe.


  • 1 x Bavette steak
  • Salt & Pepper
  • Olive oil
  • Garlic butter
  • Fresh thyme


Tip - Remove your steak out of the fridge 1 hour before you cook it so it gets to room temperature

  1. Pre-heat your BBQ to a high temperature.
    Tip - James recommends cooking over wood or coals for extra flavour. If it is too cold or windy to weather the conditions for your perfect bavette, this can be cooked in doors.
  2. Place your Lodge Cast Iron pan directly over the heat and add a generous amount of garlic butter and thyme. Let the pan heat up until the butter goes a nice golden brown colour.
  3. Rub your bavette steak in olive oil, then add your salt & pepper.
  4. Cook your bavette steak for 2 minutes per side in your Lodge skillet or pan.
  5. Move the pan off the direct heat and cook for a further 10 mins with a lid on or the lid of the BBQ down. (If you are cooking inside, you might want to transfer the skillet to a pre-heated oven). We are aiming for an internal temperature for the steak of around 55°C for a medium rare steak.
  6. Remove your steak from the heat and let it rest for 5 minutes before slicing and serving.