Bavette Steak & Onion Sandwich (The Butcher’s Secret Cut)

Looking for an incredible steak sandwich using a cut most people overlook? Today we’re making a juicy bavette steak sandwich, also known as the butcher’s secret cut. It’s packed with deep beefy flavour, surprisingly affordable, and perfect when cooked and sliced across the grain. In this video I’ll show you how to cook bavette steak in a pan with garlic, butter, and thyme, plus how to build a simple but seriously delicious steak and onion sandwich with toasted sourdough, sweet mustard, and fresh greens. If you’ve never tried bavette before, this might become your new favourite steak.

Watch The Recipe Video Below

Bavette Steak & Onion Sandwich (The Butcher’s Secret Cut)

Ingredients

200–250g x Bavette Steak (or steak of choice)

Olive oil

Salt

20–30g x Butter

2 x Cloves Garlic, crushed (lightly smashed with knife)

Fresh thyme or rosemary (woody herb)

2 x Small Onions, roughly sliced

2 x Large Slices Sourdough (or bread of choice)

Sweet mustard (or mustard of your choice)

Lettuce or mixed leaves

About the Cut (Bavette Steak)

Comes from the skirt/abdominal area of the cow

Lean with long visible grain

Deep beefy flavour

Often called a “butcher’s cut” because butchers keep it for themselves

Not widely available so ask your butcher

Becomes very tender when cooked properly and sliced across the grain

Method

Prepare the Steak

Rub the bavette steak lightly with olive oil.

Season with salt on all sides.

Cook the Steak

Heat a frying pan until very hot.

Place the steak in the pan and sear for 2–3 minutes per side, cooking to your preference (medium with a pink centre recommended).

After searing one side, add: Butter (20–30g), thyme or rosemary and crushed garlic cloves.

Flip the steak and baste continuously with the garlicky herb butter.

Once cooked to your liking, remove from the pan and leave to rest.

Cook the Onions

Roughly slice two small onions.

Add them directly into the same pan.

Season with a pinch of salt.

Fry until soft and cooked through.

Remove onions and place on the plate with the resting steak.

Toast the Bread

Cut two large slices of sourdough (or preferred bread).

Place slices into the same pan.

Toast for a couple of minutes on each side until nicely browned.

Slice the Steak

After resting, slice the steak thinly.

Important: Always slice across the grain to ensure tenderness.

Assemble the Sandwich

Spread mustard on both toasted slices of bread(sweet mustard used here, but any type works).

Add a layer of fried onions.

Lay sliced steak on top.

Add a few more onions over the steak.

Finish with lettuce or mixed leaves.

Close the sandwich and serve.

Serving Notes

Best served immediately while warm.

Bavette is typically cheaper than premium steaks but delivers excellent flavour.

Perfect quick lunch or simple steak sandwich.