This delicious and quick bavette steak recipe, inspired by Nigella’s simple cooking style, is perfect for a flavorful weeknight meal. Juicy, tender, and seasoned with garlic and tarragon, it pairs beautifully with your favorite sides. With minimal ingredients and easy steps, it’s a fuss-free way to enjoy restaurant-quality steak at home!
Ingredients Needed:
- 360g Bavette steaks
- 1 tbsp olive oil
- ½ tsp cooking salt
- ¼ tsp ground pepper
- 1 clove garlic, minced
- 2 tsp fresh tarragon, chopped
How To Make Bavette Steak Recipe?
- Season the steaks: Sprinkle both sides with salt, pepper, and minced garlic. Press the seasoning into the meat gently.
- Heat the oil: Warm the olive oil in a frying pan over medium-high heat until it shimmers.
- Cook the steaks: Place the steaks in the hot pan and cook for 2 minutes on each side for medium-rare. For medium, cook for 3 minutes on each side.
- Rest the steaks: Remove them from the pan, place them on a plate, cover them with aluminum foil, and let them rest for 5–10 minutes to retain their juices.
- Garnish and serve: Sprinkle the steaks with chopped tarragon, a pinch of flaked sea salt, and extra pepper. Slice the steaks against the grain and serve immediately.
Recipe Tips:
- Let the steak rest: After cooking, cover it with foil and rest for 5–10 minutes to keep it juicy.
- Heat the pan well: A hot pan gives the steak a nice brown crust and locks in flavor.
- Don’t overcook it: Cook bavette steak medium-rare or medium for the best taste and texture.
- Cut the right way: Always slice across the lines in the meat to keep it tender.
- Add enough seasoning: Use plenty of salt and pepper to bring out the steak’s rich flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the steak to room temperature. Put it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: Let the steak cool fully. Wrap it tightly and freeze it for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheat: Use a pan on low heat with some oil or butter. Warm the steak for 2–3 minutes on each side.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 145mg
- Sodium: 200mg
- Potassium: Data unavailable
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 49g
Try More Nigella Lawson Recipes:
Nigella Bavette Steak Recipe
Description
This delicious and quick bavette steak recipe, inspired by Nigella’s simple cooking style, is perfect for a flavorful weeknight meal. Juicy, tender, and seasoned with garlic and tarragon, it pairs beautifully with your favorite sides. With minimal ingredients and easy steps, it’s a fuss-free way to enjoy restaurant-quality steak at home!
Ingredients
Instructions
- Season the steaks: Sprinkle both sides with salt, pepper, and minced garlic. Press the seasoning into the meat gently.
- Heat the oil: Warm the olive oil in a frying pan over medium-high heat until it shimmers.
- Cook the steaks: Place the steaks in the hot pan and cook for 2 minutes on each side for medium-rare. For medium, cook for 3 minutes on each side.
- Rest the steaks: Remove them from the pan, place them on a plate, cover them with aluminum foil, and let them rest for 5–10 minutes to retain their juices.
- Garnish and serve: Sprinkle the steaks with chopped tarragon, a pinch of flaked sea salt, and extra pepper. Slice the steaks against the grain and serve immediately.
Notes
- Let the steak rest: After cooking, cover it with foil and rest for 5–10 minutes to keep it juicy.
- Heat the pan well: A hot pan gives the steak a nice brown crust and locks in flavor.
- Don’t overcook it: Cook bavette steak medium-rare or medium for the best taste and texture.
- Cut the right way: Always slice across the lines in the meat to keep it tender.
- Add enough seasoning: Use plenty of salt and pepper to bring out the steak’s rich flavor.
Nigella Bavette Steak Recipe