About this cut
The Bavette de Flanchet is a quintessential butcher's cut, prized by chefs for its deep, savory beef flavor and unique open-grained texture. Located in the flank region, it features long, thick muscle fibers that provide a satisfyingly chewy yet juicy mouthfeel when prepared correctly. While leaner than a ribeye, its high myoglobin content ensures a robust, iron-rich profile that stands up to bold seasonings. It is the definitive choice for those who value character and intensity over buttery tenderness.
Taste-DNA
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Marbling
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Tenderness
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Intensity
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Fat
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Price
Origin
This cut consists of the internal abdominal oblique muscle (obliquus internus abdominis), located in the abdominal wall. Because this muscle supports the internal organs, it develops a coarse grain and significant connective tissue, requiring precise heat management.
Preparation
grilling pan-searing
Cooking Guide
The objective is a rapid, high-heat sear to develop a heavy Maillard crust while maintaining a medium-rare interior (52-54°C). Overcooking will cause the coarse fibers to tighten and become tough; conversely, undercooking leaves the texture unpleasantly elastic. Most importantly, the steak must be rested for at least 8 minutes and then sliced thinly against the prominent grain to ensure a tender bite.
Core Temperatures
Portions per Person
The mineral, iron-forward profile of this cut pairs exceptionally well with wines featuring structural tannins and dark fruit, such as a Syrah-dominant Côtes du Rhône or a rustic, tannic Madiran.
Sommelier Tip