Bavette

Hi, I'mark and The name comes from France but don't get confused with t Although they look similar, they are totally different. T It's actually once again very loose so remember don't overcook. Once we've fully trimmed, we then begin to cut t Due to its nature, you can see that the steaks are to enjoy this steak, it needs to be cooked to rare or medi How to cook it by hand you to Stefan or Chef. Thank you Mark, now I'm going to show you how to cook these steaks. Your steak will be delivered frozen and looking Before you can enjoy it, please defrost it in the fridge for 12 hours or overnight before cooking, remove it from its packaging and allow it to come to room temperature for about 20 minutes. The steak will look then To cook it, preheat your pan to the In doing so, you avoid using too much. Season with salt and pepper, just shortly before you start searing or shortly thereafter. You repeat t Place it into the pan and you should hear that nice sizzle of meat produces in the hot pan. Set your timer avoiding overcooking the meat. Time's up, now we'ready to turn the steaks. 10 to repeat it for 1 and a half minutes. Okay, we're done. The next step, also very important, is to rest your steaks. Remove them from the pan, place them into a rack Now as your steak has rested, it's time to serve them. You see the grain running The that's it, job done. Now Please remember what Mark said at the beginning. Don't overcook them because I would spoil that experience. Thank you. Bye. Bye. Bye.