If you’ve browsed our dinner menu or heard a foodie whisper about it over drinks, you may be wondering: what is Bavette steak and how is it cooked? It’s a fair question , Bavette isn’t the most common cut in the UK, but it’s one of those hidden gems that, once discovered, you’ll wonder how you ever lived without.
At Manuka Kitchen, we serve an 8 oz grass-fed Bavette steak that’s become a favourite for good reason. It’s tender, rich, and bursting with character. Here’s everything you need to know before you order it , and why it might just become your new go-to dinner option when you visit.
What Exactly Is Bavette Steak?
Bavette steak, also referred to as “flap steak,” is a cut from the lower chest or abdominal muscles of the cow, near the flank. The name “Bavette” comes from French, meaning “bib,” a nod to its long, flat shape.
Unlike some more familiar cuts, Bavette isn’t known for buttery tenderness. Instead, it shines with deep, beefy flavour and a texture that’s satisfying without being tough. It’s often compared to skirt or flank steak, but Bavette is a little thicker, looser in grain, and more forgiving when cooked properly.
Why People Love It (and You Probably Will Too)
This cut has quietly risen in popularity among chefs and steak enthusiasts because of:
- It’s bold flavour – seriously savoury and perfect with rich accompaniments.
- The texture, with its open grain, absorbs marinades beautifully.
- The versatility – great grilled, pan-seared, or even sliced thin in tacos or sandwiches.
But best of all? It’s best cooked quickly and served medium-rare, which means your wait time is short, and your steak arrives juicy and full of character. If this is getting your mouth watering, then wait till you here, how we at Manuka Kitchen prepare this piece for you.
How We Serve It at Manuka Kitchen
We keep things simple, because when it comes to steak’s, there’s no need to overcomplicate. Our 8 oz Bavette Steak is grass-fed for that full-bodied flavour. Since it’s your steak, we cook at your preferred temperature, and if it’s your first time having steak, go for medium rare for a flavourful experience.
We serve this beautiful piece with our homemade bacon tomato chutney for that punch of sweet and savoury. And as for the side we accompany it with some crispy fries, all cooked golden and perfect for sharing (or not). It’s the perfect dinner option, that goes well with date nights or solo meals at the end of your day.
When Can You Order It?
Our Bavette steak is served at dinner, when the bistro vibe shifts from morning light to moody candlelit warmth. It’s the ideal centrepiece for an evening meal, big on flavour, satisfying without being heavy, and plated with care.
The Takeaway?
What is bavette steak, and how is it cooked? It’s the kind of cut that chefs love, diners remember, and neighbourhood spots like ours take real pride in serving. It’s bold, delicious, and best enjoyed in good company, perhaps with a glass of red and the comfort of knowing you’ve just discovered your new favourite dish.
If you haven’t tried it yet, you know where to find it., Manuka Kitchen, Fulham Road. We’ll save you a seat.