Pan-Seared Bavette with Shallot Butter & Fries
Crispy skirt steak seared in cast iron and finished with a silky shallot-butter sauce, served alongside golden fries. Restaurant-quality dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat the steak dry with paper towels. Season generously with salt and black pepper on both sides.
Step 2
Heat 1 tbsp butter in a heavy 12-inch skillet over medium-high until it foams, about 90 seconds.
Step 3
Sear the steak 2 minutes per side without moving—the surface should look golden and crusty. Transfer to a plate.
Step 4
In the same skillet, add sliced shallots and thyme. Sauté over medium heat for 3–4 minutes until softened and golden.
Step 5
Pour in wine or broth, scraping up any browned bits. Simmer 2 minutes, then whisk in remaining 2 tbsp butter until glossy.
Step 6
Return steak to the pan, spoon sauce over, and rest 1 minute. Serve with hot french fries on the side.
Tools you’ll need
- 12-inch cast iron or heavy steel skillet
- paper towels
- tongs
- wooden spoon
- whisk
- plate
- oven or air fryer for fries
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