Sous Vide Bavette Steak
Bavette steak, which for some unfortunate reason is also called “flap meat,” is similar and texture and flavor to a flank steak. It’s taken from a section above the flank in the loin area....
Ingredients
- 1 (16-ounce) bavette steak
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 4 cloves garlic, peeled
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