Marianne Martinez
Bavette steak, also known as flank steak, is a flat, boneless cut from the underside of a cow. It is known for being lean, flavourful, and quick to cook. One of the best ways to cook bavette steak is in an air fryer, which can produce a tender and juicy steak with a nicely browned crust in as little as 10 minutes. To cook bavette steak in an air fryer, you can use a marinade or a dry rub to season the meat, and then cook it at a high temperature for a short amount of time.
| Characteristics | Values |
|---|---|
| Steak type | Bavette |
| Steak cut | Flank steak |
| Steak preparation | Remove steak from fridge 30 minutes before cooking. Score the meat by cutting shallow lines into both sides of the steak in a crosshatch pattern. |
| Marinade ingredients | Olive oil, salt, and pepper, or brown sugar, salt, pepper, paprika, garlic powder, and onion powder. |
| Marinade preparation | Tenderize the steak with a meat tenderizer. Massage the dry rub into the steak. |
| Air fryer temperature | 350-400°F |
| Air fryer cook time | 4-7 minutes on each side, depending on the thickness of the steak and the desired level of doneness. |
| Internal temperature | 120-145°F, depending on the desired level of doneness. |
| Rest time | 5-10 minutes |
| Slicing instructions | Slice against the grain. |
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What You'll Learn
Marinating the steak
Bavette steak, also known as flank steak, is a flat boneless cut from the underside of a beef. It is very lean and flavorful. When cooked in an air fryer, it turns out juicy and tender with a nicely browned crust.
To marinate the steak, start by removing the steak from the refrigerator 30 minutes before cooking and let it come to room temperature. Using a sharp knife, score the surface of the steak by cutting very thin lines in a crisscross pattern on both sides. Be careful not to cut too deeply, just make shallow cuts about 1/4-inch deep. This technique helps impart extra flavor to the steak. Next, sprinkle both sides of the steak with pepper.
For the marinade, you can use a simple combination of olive oil, salt, and pepper, or get creative with additional ingredients like garlic powder, onion powder, paprika, and brown sugar. Whisk together your chosen marinade ingredients. Place the steak in a container or a sealable freezer bag, pour the marinade over it, and turn to coat. Cover the container or seal the bag, and refrigerate for at least 4 hours or up to 8 hours. If you prefer to marinate the steak overnight, you can do so, but be aware that you'll have leftover marinade, and the steak will be ready for breakfast!
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Air-frying the steak
To begin, prepare your steak by removing it from the refrigerator 30 minutes before cooking to bring it to room temperature. You can also choose to score the meat by making thin cuts in a crosshatch pattern on both sides of the steak. This step is optional but can help impart extra flavour.
Next, prepare the seasoning or marinade for the steak. You can use a dry rub by combining spices such as brown sugar, salt, pepper, paprika, garlic powder, and onion powder. Gently tenderise the steak with a meat tenderiser, then apply the dry rub generously on both sides of the steak. Alternatively, you can marinate the steak by placing it in a sealable freezer bag with the marinade and refrigerating for at least four hours or overnight.
Preheat your air fryer to 350-400° Fahrenheit (depending on the model and size of your air fryer). Place the steak in the air fryer basket, ensuring that it lays flat. If your steak is too large, you may need to cut it in half and cook it in batches.
For a medium-rare steak, cook for around 10 minutes, flipping the steak once halfway through. If you prefer your steak more well-done, add a few minutes to the cooking time. The steak is ready when it reaches an internal temperature of 130-145° Fahrenheit for medium-rare, or higher for more well-done steak.
Once the steak is cooked to your desired doneness, remove it from the air fryer and let it rest for at least 5 minutes before slicing. Slice the steak against the grain into thin strips to ensure the most tender bites. Serve the steak with your choice of sides, such as potatoes, salads, or steakhouse classics.
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Resting the steak
Remove the steak from the air fryer: Once your bavette steak has finished cooking in the air fryer, carefully take it out and transfer it to a clean surface. You can use tongs or a spatula to handle the steak, ensuring you don't pierce the meat and release the juices.
Cover the steak: To retain heat and keep the steak warm during the resting process, cover it loosely with foil. The foil will help hold in the heat without trapping the steam, which can make the steak surface soggy.
Resting time: For a bavette steak, it is recommended to rest the meat for at least 5 minutes before slicing. However, some sources suggest resting for 7 to 10 minutes for optimal results. This duration allows the juices to redistribute, ensuring a juicy and flavourful steak.
Resting temperature: It is best to rest the steak at room temperature. Place the covered steak on a cutting board or a warm plate on your kitchen counter. Avoid resting it in a hot pan or on a cold surface, as they can affect the final temperature and texture of the steak.
Slicing the steak: After the resting period, use a sharp knife to slice the bavette steak. Cut the steak against the grain, which means slicing in the opposite direction of the meat fibres. This technique ensures maximum tenderness, as cutting against the grain shortens the muscle fibres, making each bite more tender.
Juices and serving: During the resting period, the steak's juices will settle, resulting in a juicy and flavourful experience. You can choose to serve the steak juices alongside the steak for added flavour. Simply pour the accumulated juices from the cutting board or plate and drizzle them over the sliced steak.
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Slicing the steak
When slicing, always cut the steak into thin strips, and always cut against the grain. This means you will be cutting in the opposite direction to the way the meat fibres are running. This will ensure you get the most tender bites of steak. You can identify the direction of the grain by looking for the long lines running through the meat.
Scoring the meat before cooking can also help to impart extra flavour. To do this, cut very thin lines into both sides of the steak in a cross-hatch pattern. This involves cutting first one way across the grain, and then the other way, against the grain. Be careful not to cut too deeply, just shallow cuts about a quarter of the way through the steak.
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Storing leftovers
When you're ready to enjoy your leftover bavette steak, you can reheat it in a cast-iron skillet. Cut the steak into strips and heat them quickly in the skillet—be careful not to overcook the steak, as it can easily dry out. Alternatively, you can skip reheating and enjoy the leftover steak cold, sliced into a salad or wrapped in a tortilla.
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Frequently asked questions
It takes around 10 minutes to cook bavette steak in an air fryer to a medium-rare finish. For a more well-done steak, cook for a few minutes longer.
Preheat your air fryer to 350°F to 400°F.
It is recommended to marinate the steak for at least four hours or overnight. You can also score the meat by cutting shallow lines in a crosshatch pattern on both sides. Remove the steak from the refrigerator 30 minutes before cooking and let it come to room temperature.
The internal temperature of the steak should reach 130°F-145°F for medium-rare. For a rare finish, aim for an internal temperature of 120°F-130°F.
