Bavette Steak Recipe

Time45m

Serves2

8 oz. Bavette Steak, Danish Blue Cheese Compound Butter, Cab Reduction

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Ingredients

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1
Make the Blue Cheese Compound Butter
In a small bowl, combine the Danish blue cheese, unsalted butter, minced garlic, and chopped parsley. Mix well until fully combined. Form the mixture into a log shape using plastic wrap and refrigerate until firm.
2
Prepare the Cabernet Reduction
In a small saucepan, pour in the Cabernet Sauvignon and bring to a simmer over medium heat. Reduce the wine until it thickens slightly, about 15-20 minutes. Season with salt and pepper to taste.
3
Cook the Bavette Steak
Preheat a grill or skillet over high heat. Season the bavette steak with salt and black pepper on both sides. Cook the steak for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing.
4
Serve
Slice the bavette steak against the grain and place on a plate. Top with a slice of the blue cheese compound butter and drizzle with the cabernet reduction.