Bavette Steak [What It Is And How To Smoke It]


Bavette is an underrated cut of meat perfect for grilling. For what it is, how to cook it, and the best way to smoke it, check out our Bavette Steak Upside Down recipe.

Reverse Smoked Bavette Steak recipe

There aren’t many cuts of meat that are as versatile as steaks. Whether it’s filet mignon or ribeye, flank or brisket , you have so many recipes to choose from.

The bavette steak is a unique but underrated cut of meat that deserves way more attention than it gets. It’s tender, it’s juicy and most importantly, it’s simply delicious.

Let’s take a look at what you need to know about this unusual cut of beef and give you one of our favorite smoked bavette steak recipes.

sliced ​​bavette steak

What is bavette steak?

Bavette steak is a large, long piece of meat that lies on top of the beef on the underside of the sirloin steak. It is characterized by its rich grain, which keeps it tender and allows flavors to be absorbed.

It is often confused with flank and skirt steak because of their similar appearance. They are now so confused with sirloin and tri-tip steaks due to their proximity to one another.

However, what makes Bavette stand out is its flavor and texture. It can retain flavor much better than flank and tends to remain tender when cooked.

Confusingly, Bavette often goes by different names. One is loin flaps while another is bottom sirloin. Neither of these names do the cut of beef justice, and might even be one of the reasons why this beautiful cut of beef remains so elusive.

Where to buy bavette steak

Unlike many other cuts of meat, bavette is not always easy to find in stores. Some butchers can be arranged in advance on request.

Unfortunately, bavette isn’t as popular as flank, brisket, or top sirloin, so it’s not as widely available. However, it is GETTING more and more popular, so it’s likely to be a lot to find in regular supermarkets in a few years.

Snake River Farms Raw Bavette Beef

The best wood for smoking bavette steaks

A rich hardwood pairs well with red meats like bavette, so we recommend oak, hickory, or mesquite.

For our recipe we use oak. It has a classic, medium-bodied flavor profile that delivers a robust smoke without overpowering the steak’s natural flavors.

Hickory provides a smoky, slightly sweet aroma. Plus, mesquite adds a bold touch. Both are good options, but make sure you don’t overdo it with the amount of chunks.

Times and temperatures

We smoke our bavette at 107 °C until the desired doneness is reached. This is usually between 70 and 90 minutes but depends on the internal temperature of the meat.

  • Rare: 115°F; about 70 minutes
  • Medium Rare: 125°F; about 80 minutes
  • Mid: 135°F; about 90 minutes

After we’ve smoked it, we’ll sear it to complete our Reverse Sear Cook(this recipe is quite similar to our Reverse Sear Flank Steak ). Then we let it sit for 10 minutes to allow it to reach our final target temperature. This should raise the internal temperature of your steak by about 10°F.

If you don’t have a smoker thermometer , I highly recommend investing in one. They are the most accurate method of measuring meat temperature and are much more reliable than touch.

Beef steak bavette sliced ​​​​and served on a cutting board

How to prepare bavette for smoking

First wash the steak under cold water, then pat dry with a paper towel.

There should be little or no fat on the steak, but if you lose or see excess fat, simply trim it off with meat shears.

Then we will simply rub our bavette and let it rest in the fridge to absorb as much flavor as possible.

Our rub ingredients are only kosher salt, ground black pepper, garlic powder. That’s all. We mix them in a small bowl and apply the mixture to the surface of each fillet. Be sure to rub them firmly, both on the top and bottom of the meat. Leave in the fridge overnight.

Upside down fried bavette steak

Delicious upside down Babette steak, cooked medium rare. Grated overnight and slowly smoked over oak wood, there’s no steak cut quite like Bavette!
Course dinner, main course
American cuisine , BBQ
Preparation time 10 minutes
Cooking time 1 hour 30 minutes
Total time 1 hour 40 minutes
serving 4


  • 1.5-2 pounds of bavette steak

Dry massage

  • 1 tablespoon of kosher salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder


  • Wash the steak under cold water and pat dry with a paper towel. Trim off excess fat.
  • Mix the dry ingredients for the rub in a small bowl. Spread generously on the steaks and season on both sides. Massage into all areas of the flesh.
  • Cover the fillets in plastic wrap and place in the fridge overnight.
  • An hour before smoking, remove the steak from the refrigerator and allow it to come to room temperature.
  • Heat your smoker to 225°F. If you are using a charcoal grill, set it to indirect grilling.
  • When the smoker or grill has reached the desired temperature, YOU place the steak on the racks. Close the lid and cook for 80 minutes, or until the internal temperature reaches 52°C(125°F).
  • Transfer the steak to the grill at a higher heat, or add more coals to the charcoal grill. Fry for a minute on each side to achieve grill marks.
  • Take the bavette steak off the grill. Leave for 10 minutes.
  • Cut against the grain and cut into desired pieces.

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