Bavette on the BBQ: Dry Rub Recipe
BBQ bavette calls for appropriate seasoning, controlled heat and careful slicing. This recipe for 2–3 uses dry rub and a food thermometer. Thickness, slicing and doneness affect the result; no rub automatically makes every piece tender.
What is bavette?
Bavette is a beef cut with clearly visible muscle fibres. Names differ by country and butcher: bavette may refer to sirloin flap, whereas flank steak is a different cut. Do not treat the names as exact synonyms everywhere. If unsure, ask which cut you are buying and assess its actual thickness.
The recipe below starts with a piece weighing about 500–600 g. After cooking, slice thinly across the grain to shorten the fibres in each bite.
Which dry rub should you use?
Tex-Mex BBQ Rub includes cumin, smoked paprika, Kashmiri chilli and cayenne. Pair to taste with chimichurri; this is your own combination, not a fixed Tex-Mex rule.
Memphis BBQ Rub offers a sweet-smoky profile with brown sugar and cayenne. Toscana Fire includes fennel seed, smoked paprika, allspice and cayenne. Both contain brown sugar and mustard. All three rubs mentioned contain salt. Check current ingredients and dose according to the label.
A dark crust does not arise solely from sugar caramelisation. Direct heat can also burn seasoning; a rub layer does not guarantee bark like a long low-and-slow cook. See also which rub suits which meat.
Ingredients for 2–3
- 1 bavette, about 500–600 g
- 1–2 tablespoons dry rub of your choice as the original recipe guide; adjust for salt content and label advice
- 1 tablespoon olive oil, as needed for a thin coating
Use a BBQ with a direct and a gentler zone, a food thermometer, tongs and a sharp knife. A thin oil coating is optional if seasoning adheres well without it.
Cooking Bavette on the BBQ
1. Season and prepare chilled
Pat away excess surface moisture and distribute an appropriate thin seasoning layer on both sides. You can cook immediately. If seasoning ahead, keep the meat covered in the fridge within its use-by date and storage instructions. A compulsory half-hour at room temperature or overnight rest for the ‘deepest flavour’ is unnecessary.
2. Set up two heat zones
Prepare the BBQ according to its instructions. Use a hot direct zone for browning and a gentler zone to finish cooking under control. The earlier 250–300°C range is not a mandatory setting for every BBQ or rub. Move the meat if seasoning or fat catches fire or the outside darkens too quickly.
3. Grill and measure the core
Place the bavette over direct heat and turn as needed for controlled browning. The original 3–4 minutes per side and 8–12 minutes total are planning estimates only, not guarantees of doneness. Use the gentler zone if the centre needs more time. If necessary, insert the probe from the side into the centre of the thickest part, checking several places when thickness varies.
For a whole, intact beef cut, this recipe follows the evidence-based consumer advice of at least 63°C before finally removing from the heat, followed by at least 3 minutes’ rest. For injected, mechanically tenderised, stuffed or otherwise assembled meat, follow the specific product and cooking instructions. Do not rely on an assumed temperature rise during resting instead of the required heating.
4. Rest and slice across the grain
After reaching the temperature above, rest for at least three minutes. The original 5–8 minutes may be a serving choice; foil is optional and does not automatically make meat juicier. Look at the grain and slice perpendicular to it, for example about 5 mm thick. Divide the meat into sections first if the grain changes direction.
Core Temperature: Preference Is Not Safety Advice
The lower temperatures below describe culinary preferences from the original recipe. They are not presented as safe minimums or standard recommendations here. Meat colour does not prove safety.
| Category | Temperature | Meaning |
|---|---|---|
| Rare / medium rare | 48–55°C | Lower culinary preference, not this recipe’s safety advice |
| Medium from the original table | 58–62°C | Also below the minimum used here |
| Advice for a whole, intact cut | At least 63°C before removing from the heat | Then rest for at least 3 minutes |
| Cooked further | For example, 70°C or above | Different texture; no general reason to discourage this preference |
More detail: measuring core temperature and the temperature guide. Source for consumer advice: FoodSafety.gov: minimum internal temperatures.
Serving and Practical Tips
Serve with chimichurri or choose a sauce to suit the rub. Thin slices work in wraps or tacos with guacamole and salsa, or on a sharing platter. Check side dishes too: a tortilla may contain wheat, for example. Keep raw meat and used utensils separate from ready-to-eat food.
A sharp knife and slicing across the grain help with eating texture. Higher heat or more seasoning is not automatically better; prevent burning and adapt cooking to your cut.
Frequently Asked Questions
Is bavette the same as flank steak?
Not in every country or at every butcher. Bavette may mean sirloin flap; flank is a different cut. Ask for the exact cut and adapt cooking to its thickness and structure.
How long does bavette take on the BBQ?
The original 8–12 minutes is an estimate for a relatively thin piece, not a fixed finishing time. Thickness, starting temperature and actual heat determine the duration. Measure the core and follow the temperature and resting advice above.
Can you cook it in a pan?
Yes. Use a suitable pan and controlled heat without burning the rub or oil. Time per side is only an estimate here too; measure the core and slice across the grain after resting.
Explore Beef and Rubs
Picanha · Côte de boeuf · Reverse Sear for Thick Steaks · Seasoning Steak · Beef on the BBQ · All BBQ Recipes.
Explore Tex-Mex BBQ Rub or Memphis BBQ Rub, or choose several flavours with the 3-Evening Pack or Starter Pack.