Smoked and Seared Bavette Steak Recipe

Instructions

1. 01

   The night before the cook, pat the bavette steak completely dry with paper towels. Apply the salt, pepper, and garlic seasoning mix liberally and evenly over every surface of the steak — top, bottom, and edges. Place the seasoned steak on a wire rack set over a tray and refrigerate uncovered overnight. The dry brine draws moisture to the surface, which then gets reabsorbed back into the meat along with the seasoning. The uncovered fridge also dries out the exterior, which is what helps you build a better crust during the sear.

2. 02

   The day of the cook, set up your Char-Griller Super Pro with Side Fire Box for indirect smoking using charcoal and chunks of red oak or mesquite wood. Bring the temperature up to a steady 225°F before adding the steak. Red oak and mesquite are bold woods that complement the rich, beefy flavor of bavette without overpowering it.

3. 03

   Place the bavette on the indirect side of the grill away from the heat source. Smoke at 225°F for approximately 45 minutes for a medium rare result, or until the internal temperature reaches around 100°F. The goal here is to build smoke flavor and bring the internal temperature up gradually — the sear will finish the cook.

4. 04

   Remove the steak from the smoker and allow it to rest for 30 minutes. This rest is not optional — it allows the internal temperature to stabilize and gives the surface time to dry out, which is what makes the sear so effective. A wet surface steams instead of sears.

5. 05

   While the steak is resting, add fresh charcoal to the firebox or directly under the main grill grates and get the grill as hot as possible for direct high heat cooking over live flame. You want searing heat for this step — the hotter the better.

6. 06

   Brush melted beef tallow generously over all sides of the rested steak. Place the steak directly over the high heat and sear, flipping frequently every 30–45 seconds, until a deep, even crust develops on both sides. Frequent flipping builds crust without overcooking the interior. The beef tallow adds richness, promotes browning, and gives the exterior a flavor that butter and oil simply cannot match.

7. 07

   Remove the steak from the grill and allow it to rest for 5 minutes. Slice against the grain into thin strips — bavette has a pronounced grain and slicing with it will result in tough, chewy bites. Sliced correctly, it is tender, juicy, and full of flavor. Serve immediately.

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