Reverse Seared Bavette Steak
Delicious reverse-seared Babette steak cooked to medium-rare. Made with an overnight rub and slow smoked over oak wood, there's no cut of beef steak like Bavette!
Servings: 4
Ingredients
- 1.5-2 lb Bavette steak
Dry Rub
- 1 tbsp Kosher salt
- 1 tbsp ground black pepper
- 2 tsp Garlic powder
Instructions
- Wash steak under cold water and pat dry with a paper towel. Trim down any excess fat.
- Combine dry rub ingredients in a small bowl. Apply generously to steaks, seasoning on both sides. Massage into all areas of the meat.
- Cover steaks in plastic wrap and leave in refrigerator overnight.
- One hour before smoking, remove steak from the refrigerator and allow it to come to room temperature.
- Heat up your smoker to 225°F. If you are using a charcoal grill, set it up for indirect grilling.
- When the smoker or grill is at the target temperature, place steak on grates. Close the lid and leave to cook for 80 minutes, or until internal temperature has reached 125°F (52°C).
- Transfer steak to grill on high heat, or add more coals to the charcoal grill. Sear for a minute on each side to achieve grill marks.
- Remove Bavette steak from the grill. Leave to rest for 10 minutes.
- Serve by cutting against the grain, slicing into your desired number of pieces.