Mary Berry Bavette Steak – Quick, Juicy, and Surprisingly Superb

The first time I tried to cook bavette steak, I very nearly ruined it. I blasted the heat, forgot to rest it, and then—horribly—sliced it the wrong way. What should’ve been melt-in-the-mouth beef turned into something closer to shoe leather.

But the flavour, even in that sorry state, was a revelation—deep, beefy, and packed with character. So I had to try again. And again. And… well, let’s just say my butcher started giving me “the usual.”

This is the version I’ve stuck with: inspired by Mary Berry’s unfussy elegance, finished with a mustard-herb dressing that feels posh but takes all of two minutes. Let me show you how I stopped butchering the bavette (pun intended) and got it right.

WHAT MAKES THIS BAVETTE STEAK RECIPE SPECIAL

The Secret Behind This Bake (er… Steak)

Bavette (or flank steak) is one of those cuts that’s been hiding in plain sight—big on flavour, low on price, and lightning-fast to cook. But it’s not forgiving. Slice it wrong or overcook it, and you’ll be chewing forever. That’s why Mary’s simple technique—pan-seared, butter-basted, and thinly sliced against the grain—works a treat.

Most steak recipes skip the resting or don’t mention the grain. Those two small things? Total game-changers. Also: her mustard dressing is subtle but sharp, just enough to lift the beef without smothering it.

INGREDIENTS + WHY THEY MATTER

• Bavette Steak (500g) – Full of beefy flavour. Must be sliced against the grain or you’re in trouble.
• Olive Oil (1 tbsp) – Helps get that golden crust. I use a neutral one, not extra virgin.
• Salt + Black Pepper – Season generously—this cut can take it.
• Butter (1 tbsp) – For basting. Adds richness and helps brown the surface beautifully.
• Dijon Mustard (1 tsp) – Tangy base for the dressing. I once used English mustard. Regret.
• Lemon Juice (1 tbsp) – Brightens the whole plate.
• Fresh Parsley (1 tbsp) – Adds colour and freshness.
• Garlic (1 small clove) – Raw but mellow once mixed. Don’t overdo it.

MAKING IT YOURS (WITHOUT RUINING IT)

• Egg-Free? Already egg-free—easy win.
• Dairy-Free? Skip the butter and baste with olive oil. You’ll lose a little richness, but it still works.
• Gluten-Free? Naturally GF—just check your mustard label.
• No Dijon? Wholegrain mustard adds texture; English mustard is too hot.
• Herb Butter Finish – Swap the dressing for garlic-thyme butter stirred in at the end.
• Chimichurri Style – Add red wine vinegar, chili, and extra parsley. Works brilliantly cold too.
• Bavette Steak Sandwich – Serve in crusty baguette with rocket and dressing. Brilliant for leftovers.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Steak turned out chewy	Sliced with the grain	Always slice thinly against the grain
Dry steak	Overcooked or didn’t rest	Medium-rare, 5–10 min rest
Grey exterior, no crust	Pan wasn’t hot enough	Heat until just smoking before adding meat
Dressing overpowered meat	Used too much mustard or raw garlic	Stick to ratios—small amounts go far

HOW TO MAKE MARY BERRY’S BAVETTE STEAK

1. Prep the Steak
   Pull the steak from the fridge 30 mins before cooking. Pat it dry with kitchen roll—no moisture = better crust.
2. Mix the Dressing
   Whisk mustard, lemon juice, olive oil, garlic, and chopped parsley. Season lightly. Set aside.
3. Sear the Steak
   Heat a cast-iron or heavy pan until smoking. Add olive oil, then the steak.
   Cook 2–3 mins per side (for medium-rare). Last minute, drop in butter and spoon it over the steak as it sizzles.
4. Rest It
   Transfer steak to a board. Cover loosely with foil. Wait 5–10 mins. This is crucial.
5. Slice + Serve
   Slice against the grain, thinly. Drizzle with dressing or serve it on the side. Eat immediately.

TIPS FROM MY KITCHEN

• I always test a little cut to check grain direction before slicing—saves heartbreak.
• My cast iron pan is older than my marriage. It’s the only thing that gets that crust.
• I use a meat thermometer now—55°C is my sweet spot.
• Leftover dressing? Toss it through boiled potatoes or beans the next day.

STORAGE + SERVING

• Fridge: Store steak slices (cooled) in an airtight container—eat within 2 days.
• Dressing: Keep in the fridge separately for 3 days.
• Freeze Raw Steak: Wrap well. Use within 2 months.
• Don’t Freeze Cooked Steak Slices: Turns dry and grainy.
• Best Side Pairings: Garlicky green beans, roasted baby potatoes, or even a tomato salad for freshness.

FAQS – Real Questions Answered

Q: Is bavette the same as flank steak?
A: Pretty much. Bavette is the French name; same general cut. Just make sure it’s not skirt—similar, but not identical.

Q: Can I cook bavette in the oven?
A: Not ideal. It’s best flash-cooked in a hot pan or grill. Oven dries it out fast unless you’re reverse-searing.

Q: Why do I need to slice against the grain?
A: It shortens the muscle fibres—makes it much easier to chew. With the grain? You’ll need your dentist.

Q: Do I need to rest bavette steak?
A: Yes. Otherwise, the juices spill out as soon as you slice. Rest = juicy, not dry.

Q: Can I serve this cold?
A: Absolutely. It’s brilliant thinly sliced in salads or baguettes the next day. Just skip the microwave.