How to cook Bavette ชายท้อง
Coarse grain with a satisfying chew — full of juice.
Steps
- Cut into portions that are easy to slice across the grain later; salt.
- Pat dry; get the pan very hot.
- Sear 2–3 minutes per side (2 cm thick).
- Pull at 50–52°C; rest 5 minutes.
- Slice thinly on a bias across the grain.
Tip: The coarse grain soaks up sauce well. Pan-seared it gives big flavour at a secondary-cut price — excellent in Thai salads like nam tok too.