USDA PRIME Angus 8oz Bavette Steak

Our 8oz USDA Prime Bavette Steak delivers rich, beefy flavor and incredible tenderness in a beautifully marbled cut. Sourced from premium USDA Prime beef and hand-selected for quality, this versatile steak offers a loose grain and juicy texture that rewards simple seasoning and a hot sear.

Whether grilled over open flame or cooked in a cast-iron skillet, the Bavette develops a delicious crust while remaining tender and flavorful inside. Slice it against the grain for the perfect bite, making it an excellent choice for steak dinners, fajitas, tacos, or sandwiches.

USDA PRIME ANGUS PRODUCT INFO:

• Top 2-3% of all graded beef in the United States.
• Abundant marbling for enhanced flavor, tenderness, and juiciness.
• Highest grade of beef given by the USDA.
• USDA cattle is evaluated by highly trained USDA graders for marbling and maturity.
• Ranches practice responsible land management.

Steaks:

Pan Seared / Flat Top / Cast Iron +

• Allow time for your steak to thaw completely.
• Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
• Heat your flat-top cooking surface to a medium-high heat.
• Cook your steak for 3–5 minutes on each side.
• Continue to flip your steak every 1 minute until it reaches your desired internal temperature –
  See Internal Temperature Chart

  120°FRare

  130°FMedium Rare

  140°FMedium

  150°FMedium Well

  160°FWell Done

  170°FVery Well Done
• Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
• Let your steak rest for 5–10 minutes, slice against the grain and serve.
• Enjoy!

Grill +

• Allow time for your steak to thaw completely.
• Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
• Heat your grill to a medium-high heat, creating a hot side and a cool side to help limit flare-ups.
• Place your steak on the hot side of the grill and cook for 3–5 minutes on each side.
• If flare-ups occur, move your steak to the cool side of the grill until they subside.
• Continue to flip your steak every 1 minute until it reaches your desired internal temperature –
  See Internal Temperature Chart

  120°FRare

  130°FMedium Rare

  140°FMedium

  150°FMedium Well

  160°FWell Done

  170°FVery Well Done
• Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
• Let your steak rest for 5–10 minutes, slice against the grain and serve.
• Enjoy!

Forward Seared +

• Allow time for your steak to thaw completely.
• Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
• Preheat your oven to 250–275°.
• Heat your grill or flat-top cooking surface to a high heat.
• Sear your steak for 1–2 minutes on each side, or until you have developed a deep golden-brown crust.
• Remove steak from cooking surface and place into your preheated oven on a wire rack over a baking sheet.
• Let your steak cook for 10–20 minutes until it reaches your desired internal temperature –
  See Internal Temperature Chart

  120°FRare

  130°FMedium Rare

  140°FMedium

  150°FMedium Well

  160°FWell Done

  170°FVery Well Done
• Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
• Let your steak rest for 5–10 minutes, slice against the grain and serve.
• Enjoy!

Reverse Seared +

• Allow time for your steak to thaw completely.
• Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
• Preheat your oven to 250–275°.
• Once preheated, place your steak into your oven on a wire rack over a baking sheet.
• Let your steak cook for 20–30 minutes until it reaches your desired internal temperature –
  See Internal Temperature Chart

  120°FRare

  130°FMedium Rare

  140°FMedium

  150°FMedium Well

  160°FWell Done

  170°FVery Well Done
• Note: Remove your steak 10° before your target temperature, as it will continue to cook when it’s seared and while it rests.
• Heat your grill or flat-top cooking surface to a high heat.
• Sear your steak for 1–2 minutes on each side, or until you have developed a deep golden-brown crust.
• Let your steak rest for 5–10 minutes, slice against the grain and serve.
• Enjoy!