Believe it or not, the difference between East Coast and West Coast steak tips is more than name deep. Here's a breakdown of ...

Bavette is the French word for flank steak. You could use whichever cut of steak you prefer, but this flat steak is full of flavour. It is often called the ‘butcher's cut’ as they love to keep ...

I asked three of my favorite butchers how to choose the best steak, and each of them offered valuable insights to the ...

That holds true with all steak, but with a cut like bavette, it will be inedibly chewy if you disobey. Luckily, the grain is very distinct so it’s very easy to identify and then cut across it.

Bavette à l’échalote is a beloved French classic that brings the rich, savory flavors of perfectly cooked skirt steak and caramelized shallots to your table. This dish is quick and easy to ...

Brush 2 bavette steaks with 1½ tbsp fat and then ... Leave to rest on a warm plate under a tent of foil for 5 minutes. Step Cut the steaks against the grain into slices about 5mm thick.