Bavette is at its best when cooked over direct heat. The meat has a coarse texture, rich beef flavour and enough fat to handle high temperatures without drying out. On a fire bowl BBQ, you get exactly the combination of deep caramelisation and a juicy centre that makes bavette so good.
An open fire also gives you more control than many people might expect. Especially on a wide cooking surface or GrillRing, you can easily move between direct heat and cooler zones. This allows the bavette to develop a deep crust without overcooking the inside.
For outdoor cooking with beef, bavette is therefore a natural choice. It requires little preparation, cooks quickly and works particularly well during long evenings around the fire when several people are eating at different times.
Why bavette works well on a fire bowl BBQ
On a fire bowl BBQ, bavette gets direct contact with intense heat without sitting completely above open flames. This makes it easier to control the cooking process while still developing that distinctive wood-fired flavour.
The coarse, open texture of bavette responds particularly well to high temperatures. Within a few minutes, the outside develops a dark crust while the centre stays pink. It's exactly this combination that makes bavette so well suited to plancha and GrillRing cooking.
Another advantage is speed. Bavette doesn't need to cook slowly like larger cuts of beef. Once the fire is stable, the meat will usually reach the desired temperature within 6 to 10 minutes.
Preparing bavette for cooking
Take the bavette out of the fridge at least half an hour before cooking. Placing cold meat directly onto hot steel or a grill grate can result in more uneven cooking.
Pat the meat dry and avoid using too much marinade. On a hot fire bowl BBQ, sugars can burn quickly and create a bitter flavour. Coarse salt and black pepper are often all you need.
Thicker sections of the bavette can stay closer to the heat for a little longer. Thinner ends will cook more quickly and can be moved to a cooler zone earlier if necessary.
Grilling directly on hot steel or a grill grate
Bavette benefits from intense heat rather than a gentle fire. Wait until the steel or grill grate is properly hot before adding the meat.
Place the bavette close to the hottest part of the fire and don't move it during the first few minutes. This gives the surface enough time to develop a strong crust. After turning the meat, you'll often immediately see the fat begin to caramelise.
When using a GrillRing, it works well to sear the meat closer to the centre first and then move it further towards the outside to finish cooking with more control. On a flat plancha, more of the meat's juices also remain on the cooking surface.
Use tongs rather than a fork when turning the meat. This helps prevent unnecessary loss of juices.
How to tell when bavette is cooked
Bavette is usually best served medium rare to medium. At this level of doneness, the meat stays tender without becoming too soft.
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Rare: around 48–50°C
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Medium rare: around 52–54°C
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Medium: around 56°C
Always let the meat rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, keeping the bavette noticeably juicier when sliced.
How to slice bavette correctly
The grain of bavette is clearly visible throughout the meat. Always slice thinly against the grain. This makes a significant difference to the texture.
Slicing bavette in the wrong direction can result in a tough bite, even when the meat has been cooked perfectly. Especially with larger pieces, it's worth checking the direction of the fibres before you start slicing.
Which types of wood work well with bavette?
Hardwoods with a steady, stable burn work best. Oak and beech provide plenty of heat without producing an overpowering smoky flavour, making them a good match for the rich flavour of beef.
Using too much smoking wood can make bavette taste heavier than necessary. Especially on a compact fire bowl BBQ, a subtle amount of smoke usually creates a better balance.
Cooking bavette for larger groups
Bavette is ideal for social cooking because you can prepare several smaller pieces one after another. While one piece is resting, the next can go straight onto the heat.
On larger cooking surfaces or GrillRings, this naturally creates a relaxed rhythm around the fire. Especially with spacious GrillRing BBQ sets, you can easily prepare different levels of doneness at the same time without constantly having to move the meat around.
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