Cook this pink – Bavette is a leaner cut and, although flavoursome, can dry out if cooked past a medium-rare.
Season the steak with salt. Get a large heavy-based frying pan smoking hot with butter, garlic and maybe some thyme. Sear the steak, rolling the steak in the pan until it is brown all over and the butter starts to foam.
After the butter starts to brown, the steak should have developed a dark brown crust. Remove from the heat and allow the meat to rest.
After 5 minutes probe the centre with a thermometer, you’re after 48–50°C. If they are not quite there, give them a few minutes in a low oven at 100°C.