Bavette (flank) with triple cooked fries and a quick peppercorn sauce
Peppercorn sauce was made with powdered demi-glace, shallot, salted butter, cream and freshly cracked pepper – honestly it’s as good as most restaurant sauces!
by Feisty-Tower-9767
9 Comments
SeverusVape
10/10 would smash
freekehleek
Bavette and flank are two very different cuts from different parts of the animal, but the steak looks great
2sdaeAddams
Wooooow! This looks incredible.
dcf_baze
With some asparagus and you got yourself a dinner
Veronica_Hunnicutt
Perfect combo for a steak night!
HairOk8470
I’m on a cut right now and this post is making me rething that very hard
beachgood-coldsux
Define “Triple cooked fries” please.
medhat20005
Bavette is IMO the quintessential cut for au poivre, and cooks great with quick flipping on cast iron or the grill without more time intensive efforts such as reverse sear of sous vide. Cheaper than a lot of other cuts too.
9 Comments
10/10 would smash
Bavette and flank are two very different cuts from different parts of the animal, but the steak looks great
Wooooow! This looks incredible.
With some asparagus and you got yourself a dinner
Perfect combo for a steak night!
I’m on a cut right now and this post is making me rething that very hard
Define “Triple cooked fries” please.
Bavette is IMO the quintessential cut for au poivre, and cooks great with quick flipping on cast iron or the grill without more time intensive efforts such as reverse sear of sous vide. Cheaper than a lot of other cuts too.
Triple cooked you say!?