Also know as the less flattering name “flap meat,” this is a steak worth exploring. Like skirt steak, the bavette has a pronounced grain and it’s critical to cut against the grain. Bavette loves high heat so sear on a hot grill or cast iron pan and serve medium rare. This delicious cut loves to be marinated, so feel free to use your favorite profile for a delectable meal.The bavette is cut from an irregular shaped section of beef so each one is a little different. No matter what shape, this is a butcher’s secret to be enjoyed.