The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.
Recipe information
Yield
4 Servings
Ingredients
1½
1
1
3
2
2
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Let steaks sit at room temperature 1 hour (this will help them cook more quickly and evenly).
Step 2
Meanwhile, toss onions on a rimmed baking sheet with 1 Tbsp. oil; season with salt. Roast, turning halfway through, until deeply caramelized and tender, 25–30 minutes. Keep warm.
Step 3
Heat a cast-iron or ovenproof skillet over medium-high. Rub steaks with 2 tsp. oil (you want just enough to coat them); season with salt. Cook steaks 25–30 seconds. Turn and cook another 25–30 seconds. Continue process of cooking and turning steaks until both sides are deeply browned and an instant-read thermometer inserted into the thickest part registers 130°, 8–10 minutes.
Step 4
Add butter to skillet and cook, tilting pan and spooning melted butter over meat, until steaks look glossy on top. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Step 5
While steaks are resting, toss radicchio and vinegar in a large bowl to combine. Drizzle with oil and season with salt; toss to coat.
Step 6
Serve steak with onions and radicchio.