Recipes

Bavette Steak, Chinese Style Velveting

by Andrew Manzi

A simple technique for tenderizing and preparing a tougher cut of beef without overworking or excessively tenderizing the meat. The goal is to loosen the muscle fibers while maintaining the character and texture of the cut.
Chinesemain courseCast iron skillet

velveting, bavette, flank, skirt, cast iron

Ingredients

  • Equal parts red wine vinegar and soy sauce
  • Baking soda
  • A small amount of water
  • Use approximately 2 teaspoons of baking soda per 450 grams of meat.
  • Beef tallow

Steps

  1. Trim away any obvious cartilage, excess fat, sheath and membrane from the bavette. Do not try to completely butcher or reshape the meat.
  2. Using a sharp knife, make large cuts along the grain of the meat, breaking the bavette down into smaller pieces.
  3. Place the meat in a large bowl. Add equal parts red wine vinegar and soy sauce. Toss the meat thoroughly so that every piece is coated. Do not marinate for more than 2 hours.
  4. For the final 30 minutes of marinating, add approximately 2 teaspoons of baking soda per 450 grams of meat, mixed with a small amount of water first to create a slurry. Slowly add the slurry to the existing marinade and mix thoroughly.
  5. Every 10 minutes or so, return to the bowl and move the meat around, making sure the marinade continues to coat everything evenly.
  6. At the two hour mark, remove the meat from the marinade. A quick rinse is preferred. Pat the meat completely dry. Allow the meat to sit and come closer to room temperature before cooking.
  7. Use a cast iron skillet with beef tallow. Get the pan very hot before adding the meat. Add the tallow and sear the bavette for at least 2 minutes on each side. Do not rely solely on the clock. Pay attention to the thickness of each piece and cook accordingly.
  8. Allow the meat to rest briefly after cooking. Slice against the grain and serve.
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