Bavette is best grilled using the two zone or direct/indirect method. This allows a good sear for both sides, and moving the steak to indirect heat to finish.

This grilling technique prevents scorching or burning the Bavette over a hot flame, since with Bavette there is a thinner side on both ends.

Bavette is very tender, and so rare or medium rare is the recommended finishing temperature for this lean cut of beef.

Serves 2/3


700 g Fresh Bavette Steak (Tagliata)
1 teaspoon DROGHERIA Pink Himalyan Salt
1 teaspoon DROGHERIA 4 Seasons Peppercorns
1 teaspoon granulated garlic


4 tablespoons whiskey
teaspoon DROGHERIA 4 Seasons Peppercorns
½ cup beef stock or bone broth
½ cup heavy cream
1 teaspoon DROGHERIA Pink Himalyan Salt

NB: Items in Bold are available at all Miracle Foods outlets

Cooking Instructions


Preheat a cast iron pan over medium-high heat or direct heat on the grill. Pour bourbon and peppercorns in as you see a small amount of smoke coming from the pan. Let simmer for 1 minute and pour in beef broth/stock, stir. Let simmer again for 2 minutes while stirring. It will slightly reduce.

Add the cream and salt and continue stirring for another eight to ten minutes. It will reduce. Move to indirect heat if it is boiling over, or reduce heat on the stove-top. Sauce will slightly thicken.


Preheat grill for two zone or direct/indirect method.

Trim extra fat off bavette steak and pat dry. Combine salt, pepper, and garlic powder and sprinkle generously over both sides of the bavette steak.

Place the steak over direct heat for two minutes or until you see a sear develop. Flip the steak and place back over direct heat for another two minutes or until you see a sear develop on that side.

Move the steak to indirect heat, and cover. Check temperature after five minutes and remove from the grill when the temperature of the thickest part of the steak reaches 125 to 130 degrees Fahrenheit.

Let the steak rest for 10 minutes, then slice against the grain. Plate over fresh ALIFRESH Rucola topped with Grana Padano flakes, and drizzle sauce over the steak (or serve sauce on the side, according to taste).