Bavette on the BBQ — Recipe with Dry Rub | Always Tender & Juicy

Bavette — also known as flank steak — is one of the most flavorful and affordable steaks you can throw on the BBQ. Intense in flavor, quick to cook, and perfect for a weeknight BBQ or a festive dinner. The secret lies in two things: the right doneness and always cutting against the grain.

What is bavette?

Bavette (French for "bib") is a flat cut from the abdominal muscle of beef — also known as flank steak (English) or vinkenlap (Dutch). It has a distinct, intense beef flavor due to its long muscle fibers. Cheaper than ribeye or entrecote, but at least as tasty if prepared well.

  • Weight: approx. 400–800 g per piece
  • Thickness: approx. 1.5–2.5 cm — relatively thin
  • Doneness: medium rare — always
  • Cooking time: approx. 8–12 minutes total on direct heat
  • Crucial step: always cut against the grain

Which dry rub do you use?

  • Tex-Mex BBQ Rub — Cumin, smoked paprika, chili, oregano. The perfect match for bavette. The smoky, spicy flavors enhance the intense beef taste. Serve with chimichurri for a complete Tex-Mex experience.
  • Memphis BBQ Rub — Sweet-smoky, brown sugar. The sugar caramelizes on the bavette and creates a beautiful, dark bark. For those who want a classic American BBQ flavor.
  • Toscana Fire — Fennel seeds, smoked paprika, allspice. Aromatic and elegant — for an Italian twist on bavette.

→ Complete overview: which rub goes with which meat?

What do you need?

Ingredients (for 2–3 people)

  • 1 bavette (approx. 500–600 g)
  • 1–2 tablespoons dry rub of choice
  • 1 tablespoon olive oil

Supplies

  • BBQ (charcoal or gas)
  • Meat thermometer
  • Sharp knife — crucial for carving
  • Tongs

Step-by-step recipe

Step 1 — Preparation

  1. Pat dry with paper towels on both sides.
  2. Rub with olive oil — a thin layer so the rub adheres better.
  3. Rub in the seasoning — generously on both sides. Press firmly.
  4. Let it sit — at least 30 minutes at room temperature, or overnight in the refrigerator for the deepest flavor.
  5. Remove the bavette from the refrigerator 30 minutes before grilling.

Step 2 — Prepare the BBQ

  1. Prepare the BBQ for direct high heat — 250–300°C. Bavette is thin and cooks quickly — high heat provides the best crust.
  2. Wait until the coals are glowing white.

Step 3 — Grilling (8–12 minutes)

  1. Place the bavette on the direct zone.
  2. Grill for 3–4 minutes per side without moving — let the crust form.
  3. Flip once and grill for another 3–4 minutes.
  4. Check the core temperature: 52–55°C for medium rare.

Step 4 — Resting and carving

  1. Remove from the BBQ and let rest for 5–8 minutes loosely covered with foil.
  2. Look closely at the muscle fibers — the long fibers run diagonally through the bavette. This is clearly visible.
  3. Cut perpendicular to the fibers (against the grain) into thin slices of approx. 5 mm. This is the most crucial step — cutting with the grain results in tough, long fibers. Cutting against the grain yields short, tender pieces.

Core temperatures for bavette

Doneness Core Temperature Color
Rare 48–52°C Red inside
Medium rare (recommended) 52–55°C Pink inside
Medium 58–62°C Light pink
Well done 70°C+ Gray — not recommended

→ How to measure core temperature?
→ Complete temperature guide for all meat types

Serving suggestions

  • Chimichurri — the classic Argentinian herb sauce — perfect with bavette and Tex-Mex rub
  • BBQ sauce — which sauce goes with which rub?
  • In a wrap or taco — thin slices of bavette with Tex-Mex rub in a tortilla with guacamole and salsa
  • On a charcuterie board — thin slices as part of a meat platter

Tips for the perfect bavette

  • Always cut against the grain — this is the #1 secret to tender bavette. Before cutting, carefully observe the direction of the fibers.
  • High heat — bavette is thin and requires high direct heat for a good crust without overcooking the inside.
  • Not too well done — medium rare is the maximum. Well done makes bavette tough and dry.
  • Let it rest — 5–8 minutes is enough but don't skip it.
  • Sharp knife — a dull knife tears the fibers apart instead of cutting them.

Frequently Asked Questions

What is the difference between bavette and flank steak?

Bavette and flank steak are the same cut of meat — only the name differs per country. In the Netherlands and France: bavette. In the US and UK: flank steak. Also known as vinkenlap in the Netherlands.

How long should bavette be on the BBQ?

Approx. 8–12 minutes total on direct heat of 250–300°C — 3–4 minutes per side. The core temperature is leading: 52–55°C for medium rare.

Can I also cook bavette in a pan?

Yes — scorching hot grill pan or frying pan, 3–4 minutes per side. Same technique as on the BBQ. Always cut against the grain.

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