Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. While not required, it allows the meat to cook more evenly.
Pierce bavette steak with a fork or knife. Pierce about every ½ inch or so to tenderize meat.
Marinate bavette steak in chimichurri for up to 4 hours. If you do not have time to marinate, you can serve with the chimichirru sauce. However, marinating allows for a more flavorful and tender meat.
Coat bavette steak with oil and sprinkle with kosher or sea salt.
Add oil to cast iron skillet or pan and heat to high. You want your pan to be hot before adding the steak.
Place bavette steak into pan. Do not move steak so that it has time to caramelize.
Cook for approximately 3 minutes on each side or until steak reaches your desired cook. See notes for cooking temperatures.
Remove bavette steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
When you slice your steak, be sure to use a sharp knife. Cut in ¼ to ½ slices based on preference.
It is important to cut the bavette steak against the grain for a more tender bite. The grain refers to the muscle fibers in the meat. Look for muscle fibers and cut in the opposite direction. Cutting these muscle fibers helps make the meat more tender vs chewy or tough.