If you can get your hands on a bavette steak Ryan Bleibtrey, Urban Farmer’s sous-chef, suggests marinating it in olive oil, garlic, thyme, salt, and pepper for 1 to 2 days before cooking it. To prepare it straight out of the butcher paper, heat 1 tsp of olive oil in a cast-iron pan, then sear one side over medium-high for 2 minutes. Turn it over and top with 1 to 2 tbsp of butter and a smattering of garlic and thyme. For the next 2 minutes, baste the meat constantly with melted butter and oil. Cook for 5 minutes in a 400-degree oven to achieve medium rare.
This article appeared in the March 2009 issue of Portland Monthly.