Sous Vide Bavette

April 19, 2016 No comments Article

French Bavette 1h@54C, seared on HOT cast iron and finished with butter. Yes, i forgot to shock it, but still, it was SO good.

I believe the closer english cut is flank steak. It’s always a bit tricky when it comes to beef cuts translations (ex: there are not exact equivalents)… There are threads that go on for pages and pages without real agreement. Other sites call it Sirlon Flap.