Pan-Seared Bavette Steak with Black Garlic-Espresso Crust and Lemon-Herb Cultured Butter

A robust bavette steak, seared to a profound Maillard crust with a savory black garlic and espresso rub, then finished with a vibrant, melting cultured butter infused with fresh herbs and bright lemon zest.

Ingredients

• Bavette steak350 g
• Black garlic2 cloves
• Espresso powder1 tsp
• Smoked paprika0.5 tsp
• Cultured butter, softened45 g
• Fresh flat-leaf parsley, chopped1 tbsp
• Fresh thyme leaves, chopped1 tsp
• Lemon zest0.5 tsp
• Beef tallow or duck fat1 tbsp
• Flaky sea saltto taste
• Freshly cracked black pepperto taste

Method

1. Pat the bavette steak thoroughly dry with paper towels. In a small bowl, mash the black garlic into a smooth paste. Combine the black garlic paste with espresso powder, smoked paprika, a generous pinch of salt, and pepper. Rub this mixture evenly over both sides of the steak.
2. In a separate small bowl, combine the softened cultured butter with chopped parsley, thyme leaves, and lemon zest. Mix well to create a vibrant compound butter.
3. Heat a heavy-bottomed cast iron skillet over high heat until it begins to faintly smoke. Add beef tallow or duck fat and let it shimmer. Carefully place the seasoned bavette steak in the screaming hot skillet.
4. Sear for 2-3 minutes per side, turning once, allowing a deep, mahogany-brown Maillard crust to develop. For medium-rare, target an internal temperature of 130-135°F (54-57°C). Adjust cooking time for desired doneness.
5. Transfer the steak to a cutting board and immediately top with a generous dollop of the lemon-herb cultured butter. Allow the steak to rest for 5-7 minutes, allowing the butter to melt and its infused flavors to penetrate the meat.
6. Slice the bavette steak against the grain into 1/2-inch thick slices. Serve immediately, spooning any rich, melted pan juices and butter over the top.