method

1. Get a frying pan onto a high heat and add a glug of oil, season your Bavette steaks heavily with salt and place carefully into your hot pan and cook on a high heat until nicely browned then flip over and do the same on the other side


2. Turn the heat down a little and chuck in your diced butter, once the butter starts bubbling and foaming take a spoon to it and baste, baste like you've never basted before for a good 6 minutes


3. Remove your steaks from the pan and place onto an oven tray and leave to rest for at least 20 minutes, carve your steaks against the grain and serve with some fries and my confit peppers