Sous Vide Bavette Steak
Bavette steak, which for some unfortunate reason is also called “flap meat,” is similar and texture and flavor to a flank steak. It’s taken from a section above the flank in the loin area. Traditionally, it’s cooked quickly over high heat, but after 2 hours in the Anova Sous Vide Precision Cooker at 130ºF, we’ve decided it’s the best steak ever. Cut this steak across the grain to maintain tenderness.
1 (16-ounce) bavette steak
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
4 sprigs fresh thyme
4 cloves garlic
Instructions are at http://recipes.anovaculinary.com/recipe/sous-vide-bavette-steak